Nathan Outlaw’s Fish Recipes for Fall | Food



Marinated mackerel, autumn coleslaw and mustard salad with dill salad cream (photo above)

Preperation 20 mins
Marinate 2 hours and more
to cook 40 minutes
Serves 4 as a starter

1 tablespoon of olive oil
200 ml of apple cider vinegar
200 ml cider
50g caster sugar
1 clove of garlic
, peeled and crushed
2 sprigs of thyme
2 bay leaves
Sea salt
4 mackerel of sustainable origin
, fillets and boneless
A few sprigs of dill, to finish

for the coleslaw
2 white onions
, peeled and peeled and sliced
2 carrots, peeled and grated
20 radishes, trimmed and sliced
400g mix of white cabbage, cauliflower, celery and/ or brussels sprouts, trimmed and thinly sliced
80g caster sugar
2 teaspoons of salt
200 ml of apple cider vinegar
4 tablespoons extra virgin olive oil
2 teaspoons of black mustard seeds
1 teaspoon ground black pepper
3 tbsp each
chives, mint and parsley, chopped
Sea salt and freshly ground black pepper

For the salad cream
2 free-range egg yolks
1 tablespoon of whole mustard
2 teaspoons of powdered sugar
2 tablespoons of lemon juice
100 ml light olive oil
150 ml double cream

Heat the first seven ingredients in a saucepan to dissolve the sugar, then simmer for two minutes and add a pinch of salt. Arrange the fish in a dish in which they will fit perfectly in a single layer. Immerse in the liqueur, cover and marinate for at least two hours. (Fillets can be stored in alcohol for up to two days.)

Mix the coleslaw in two tablespoons of sugar and salt and mash gently. Pour into a colander and drain for 20 minutes.

For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for one minute. Stir in the oil, then stir in the cream, season with salt, cover and refrigerate.

In a small bowl, combine the remaining sugar with the vinegar, oil, mustard seeds, pepper and a pinch of salt. Toss the vegetables into the dressing, add the herbs and season to taste again. Divide a little salad cream between plates and garnish each with a pile of coleslaw. Take out the fish fillets, arrange two on each plate, sprinkle with sea salt and dill and serve.

Smoked haddock brandade, marinated shallot salad

Nathan Outlaw Smoked Haddock Brandade with Pickled Shallot Salad.

Preperation 15 min
Marinate 12 hours
to cook 30 minutes
Serves 8 as a starter

300 ml white wine
150 ml white wine vinegar
150g caster sugar
Sea salt and freshly ground black pepper
8 banana shallots, peeled and finely chopped
2 large baked potatoes, peeled and cut into regular pieces
1 pinch saffron strands
300 ml whole milk
2 cloves garlic, peeled and finely chopped
2 bay leaves
500g smoked haddock from sustainable sources or surveyrooster fillet, skinned and boned
200 ml cold-pressed rapeseed oil, plus an extra to finish
2 handfuls of flat leaf parsley, plus 2 tbsp, sliced, for garnish
Juice of 1 lemon
French bread, sliced

Put the wine, vinegar and sugar in a saucepan, add a pinch of salt and bring to a simmer. Put the shallots in a bowl, immerse them in the hot liqueur and let cool. Cover and marinate for at least 12 hours. (They will keep for three months in an airtight jar in the refrigerator.)

Put the potatoes in a saucepan, add water to cover, a big pinch of salt and the saffron. Bring to a boil and cook, about 15 minutes, until tender, then drain and let dry.

Put the milk, garlic and bay leaf in a saucepan, bring to a low boil, then place the fish there, turn off the heat and poach in the residual heat for six minutes. Remove and crumble in the bowl of a food processor, reserving the milk.

Gently heat the oil in a pan. Reduce the fish to a puree then, with the engine running, slowly add the lukewarm oil and the reserved milk. Once mixed, add the parsley and potatoes and blend for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste and add more lemon juice if needed.

Toast the bread. Take a few shallots out of the liqueur, mix them with the sliced ​​parsley and arrange them on four plates. Add a mound of brandade, drizzle with rapeseed oil and a little parsley, and serve with the toast.

Shellfish risotto

Nathan Outlaw Shellfish Risotto
Nathan Outlaw Shellfish Risotto

Preperation 20 mins
to cook 30 minutes
Serves 4 as a starter

150g of crustless grain or sourdough bread, torn to pieces
50 ml light olive oil, plus a supplement to baste the bread and to finish
1 liter of vegetable or fish broth
50 g unsalted butter
1 large white onion, peeled and peeled and finely chopped
1 fennel bulb, hard outer layer removed, remainder finely chopped
2 cloves garlic, peeled, sprouted and finely chopped
240g of carnaroli rice
50 ml white wine vinegar
100 ml of dry white wine
2 tablespoons of dried seaweed flakes, plus an additional 1 teaspoon for garnish
400g each live cockles, clams and mussels, cleaned up
100g grated Parmesan
8 new onions, trimmed and thinly sliced
1 handful of tarragon leaves, chopped
1 handful of flat leaf parsley, chosen and finely chopped
Grated zest of 1 lime
Sea salt and freshly ground black pepper

Heat the oven to 200C (180C fan) / 390F / gas 6. Place the bread on a baking sheet, drizzle with olive oil, season and bake for 10 minutes, until soft. golden and crisp. Pour onto a plate lined with paper towels to drain and set aside.

Meanwhile, bring the broth to a boil. Put a large, heavy-based saucepan over medium heat and add the oil and butter. Heat until bubbly, then add the white onion, fennel and garlic, and cook, stirring, for three minutes, until the onion is translucent. Add the rice and cook, stirring, for two minutes. Add the vinegar and wine and cook, stirring, until the liquid is almost zero – about three minutes – then add the seaweed flakes. Add the broth one ladle at a time, stirring slowly and continuously and allowing the rice to completely absorb each ladle before adding the next – about 12 minutes. Add the seashells and another ladle of broth, cook for two minutes, until the seashells begin to open, then stir in the cheese, spring onions and herbs, and turn off the heat.

Gently stir the rice, then divide it between hot plates; remove and discard any unopened seashells. Sprinkle with crusty bread and lime zest, sprinkle with seaweed and serve immediately.

Monkfish fritters with jalapeño mayo

Nathan Outlaw Monkfish Fritters with Jalapeño Mayo
Nathan Outlaw Monkfish Fritters with Jalapeño Mayo

Preperation 15 min
Marinate 30 minutes
to cook 30 minutes
Serves 4 as a starter

400g of monkfish fillet from sustainable agriculture, skinned and boned
Zest of 1 lime, finely grated
2 tablespoons of chopped cilantro
½ teaspoon of cayenne pepper
½ teaspoon ground cumin
Sea salt and freshly ground black pepper
100g of gluten-free self-rising flour
120 ml dry sparkling cider
Sunflower oil, for frying
2 limes, halved

For the mayonnaise
2 egg yolks
15 ml white wine vinegar
30g jalapeño peppers in vinegar, drained
250 ml of sunflower oil
15 g flat-leaf parsley, picked and chopped
10g of coriander, picked and chopped
25g of arugula, chopped
15g grated Parmesan

For the mayonnaise, mix the egg yolks, vinegar and peppers for 30 seconds, then scrape and mix again. With the engine running, slowly add half the oil in a thin stream. Add the herbs, arugula, Parmesan and a big pinch of salt, mix for a minute, then slowly add the rest of the oil, until the mixture emulsifies and becomes thick. Season, cover and refrigerate until needed.

Cut the fish into 4 cm pieces. In a bowl, combine the zest, cilantro, cayenne, cumin and a good pinch of salt. Add the pieces of monkfish and marinate for 30 minutes.

For the dough, combine flour and cider until smooth. Heat the oil to 180 ° C in a deep fryer (or a heavy-bottomed, deep-walled pan) and season the fish. Dip each piece of fish in batter to coat, then fry in batches for three to four minutes, until cooked through and crispy. Gently remove, drain on absorbent paper and keep warm.

Sprinkle the fish with a little salt and prick on cocktail sticks. To serve, arrange the sticks on plates, add a spoonful of mayo and serve with half a lime.

The Guardian aims to publish fish recipes considered sustainable by the Marine Conservation Society’s Good Fish Guide.


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