The Flexible Pescatarian: Delicious recipes to cook with or without fish

Product Description 'A delicious collection of versatile, quick and simple pescatarian inspired dishes, for all to enjoy!' Gordon Ramsay 'Wow, this is such a wonderful book, just open the cover and let Jo take you through some really inspiring recipes and ideas and show you just how simple cooking great seafood can be.' Mitch Tonks Whether you’re looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you’ll find something for you in this book filled with delicious and practical recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes. From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac ‘n’ cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills. Review , Great British Food --Great British Food , Prima --Prima , Velvet magazine --Velvet magazine About the Author A TV cook and author of five books, Jo Pratt is a regular contributor to BBC Good Food and Waitrose magazines and often appears on shows such as Channel 4 ‘What’s Cooking?’. She is the former food editor for both Elle and Glamour magazines and was named one of Waterstones ‘Writers of the Future’. She has worked with Marcus Waring, Gary Rhodes and many more high profile chefs and brands. She is the executive chef of award-winning restaurant The Gorgeous Kitchen. Excerpt. © Reprinted by permission. All rights reserved. The Flexible Pescatarian By Jo Pratt, Susan Bell The Quarto GroupCopyright © 2019 Jo Pratt All rights reserved. ISBN: 978-0-7112-3970-8 Contents Introduction, 9, Snacks and small plates, 12, Broths, soups and curries, 58, Mains and sharing, 86, Salads and sides, 140, Fish preparation, 166, Index, 180, Thank yous, 189, CHAPTER 1 snacks and small plates Seafood scotch eggs A proper picnic isn't complete without a scotch egg, and these prawn and smoked fish ones taste so good, you'll want to go on a picnic every day. This isn't the quickest of recipes to make, but the end result is well worth it. * * * 1 tbsp olive oil 2 banana (large) shallots, or 4 standard shallots, peeled and finely chopped 6 eggs, at room temperature 200g/7 oz cooked small Atlantic prawns 250g/9 oz smoked cod or haddock, skinned 1 tbsp chopped dill finely grated zest of 1 lemon pinch of cayenne pepper ¼ tsp grated nutmeg 100g/3½ oz plain flour 2 eggs, beaten 150g/5½ oz dried breadcrumbs, ideally panko approx. 1 litre/1¾ pints/4 cups sunflower oil flaked sea salt Time taken 1 hour 10 minutes, plus 1 hour chilling Serves 6 Heat the oil in a saucepan and gently sauté the shallots until they have softened but not coloured. Tip into a food processor and leave to cool for a few minutes. Meanwhile, bring a pan of water to the boil then add the eggs, ensuring they are fully covered in the boiling water. Boil the eggs for 6 minutes, then remove and put them in a bowl of iced water to stop them cooking further. Add the prawns, smoked fish, dill, lemon zest, spices and a pinch of salt to the shallots. Blend until you have a coar