Fish

by Tom Aikens

ISBN-10: 0091924928
ISBN-13: 9780091924928
Region: British
Publisher: Ebury Press
Publication Date: November, 2008
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Recipe Index

Recipe Page Ratingsort icon
Guacamole 291
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Tomato Salsa 291
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Oven-Dried Tomatoes 291
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Truffle Vinaigrette 290
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Orange Dressing 290
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Lemon Dressing 290
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Wholegrain Mustard Vinaigrette 290
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Simple Vinaigrette 289
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Tartare Sauce 289
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Cocktail Sauce 289
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Tarragon Mayonnaise 289
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Fresh Aioli Mayonnaise 289
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Herb Mayonnaise 289
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Mayonnaise 288
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Lemon Hollandaise 288
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Hollandaise Sauce 288
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Smooth Tomato Ketchup 288
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Thick Tomato Sauce 287
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Cherry Tomato and Shallot Sauce 287
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Sweet and Sour Sauce 287
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Sorrel Sauce 287
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Shallot and Black Peppercorn Sauce 285
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Sauce Vierge 285
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Saffron Sauce 285
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Red Wine and Shallot Mignonette Sauce 285
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Red Wine Sauce 285
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Grain Mustard Butter Suace 283
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Grain Mustard Sauce 283
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Dill Cream Sauce 283
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Caper Sauce Noisette 283
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Vegetable Stock 282
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White Chicken Stock 282
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Brown Chicken Stock 282
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Crab Stock 280
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Langoustine Stock 280
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Fish Stock 280
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Spaghetti Vongole 276
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Creamed Cockles and Parsley Pappardelle 275
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Chilli Crab Linguine 275
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Squid Stuffed with Saffron Rice 274
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Squid Ink Risotto 272
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Fish Pie 271
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Crab Risotto 270
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Langoustine Risotto 270
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Crab Pie 268
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Curried Cuttlefish with Spiced Basmati Rice 265
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Bouillabaisse 264
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Darnes of Grey Mullet with Thick Tomato Sauce 263
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Fresh Water Crayfish with Anise and Vermouth 262
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Crayfish with Bacon and Brandy 260
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Fish, Chickpea and Chorizo Stew 259
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Palourde Clams with Girolles and Parsley 258
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Cockles with White Wine, Garlic and Herbs 256
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Baked Parsley Mussels with Parmesan and Mustard 254
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Moules Marinières 253
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Mussels with Cider 253
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John Dory with Dill Spaghetti 252
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Crayfish Soup 250
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Shellfish Soup 249
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Crustacean Soup 248
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Crab and Lemon Grass Soup 246
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Spiced Red Mullet Soup 244
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Prawn Soup with Ginger and Lime Leaf 243
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Smoked Salmon Soup 242
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Smoked Eel and Apple Soup 240
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Leek and Oyster Soup 240
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Oysters Poached in Red Wine Sauce with Duck Confit and Celeriac 234
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Steamed Whole Langoustines with Tarragon and Fennel 232
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Flounder Fillet in Foil with Noilly Prat, Soft Shallots and Thyme 230
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Flounder Poached with Peas, Broad Beans and Chervil 229
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Jellied Ray with Parsley and Egg 228
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Steamed Grey Mullet with Ginger, Sesame and Soy Bok Choy 226
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Pouting with Sautéed Wild Mushrooms and Summer Herbs 224
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Poached Brill with Crayfish 223
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Steamed Brill with Grain Mustard Butter Sauce 222
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Brill Poached in Red Wine 220
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Semi-Poached Brill with Leeks 219
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Poached Megrim Sole with Shallot Butter 219
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Dover Sole Véronique 218
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Poached Dover Sole with Champagne Sauce 218
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Salmon Confit with Duck Confit in Red Wine Sauce 216
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Poached Prawn Dumplings with Chilli 215
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Sea Trout Poached in Olive Oil with Pickled Cucumber 214
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Sea Trout Mousse with Chervil Butter 213
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Sea Trout with Sorrel Sauce 212
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Poached Sea Trout with Chantenay Carrots and Sauternes 211
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Poached Monkfish Tail with Saffron and Capers 210
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Poached Turbot with Chervil Sauce 210
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Gurnard with Orange and Lemon in a Paper Bag 208
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Plaice Poached in Red Wine with Parmentier Potatoes 207
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Poached Salmon with Dill and Pernod 206
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Poached Coley with Grain Mustard and Lemon Butter 204
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Whole Poached Fish in a Court Bouillon 203
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Poached Plaice with Leeks and Grain Mustard 202
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Megrim Sole Goujons with Tartare Sauce 196
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Floured Squid with Aioli 196
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Beer-battered Coley Strips with Gremolata 194
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Deep-fried Paprika Squid with Lime 194
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Langoustine Tempura with Tartare Sauce 192
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Salt Cod Beignets 191
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Salmon and Grain Mustard Croquettes 190
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Eel and Chive Cakes with Horseradish Cream 189
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Spicy Crab Cakes 188
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Fishcakes with Tomato Sauce 186
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Pollack and Chips 184
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Pan-fried Scallops with Chorizo and Chickpeas 182
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Stir-fried Squid with Salt and Pepper Spring Onion 181
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Sea Bream with Lemon, Thyme and Olives 181
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Sea Trout with Caramelized Beetrrot 180
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Pan-fried Red Mullet with Pistachio Risotto 178
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John Dory with Spiced Couscous 176
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John Dory with Chestnuts, Bacon and Lettuce 175
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Pan-fried Witch Sole with Parsley and Caper Mash 174
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Dover Sole Meunière 174
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Dover Sole with Peas and Pea Shoots 172
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Pan-fried Monkfish, Cooked on the Bone with Brown Butter, Celeriac Mash 170
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Escalopes of Monkfish Fried with Parsley and Garlic, and Lyonnaise Potatoes 169
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Dab with Butter and Samphire 168
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Pan-fried Whiting with White Wine and Mustard 168
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Pan-fried Smoked Eel with Roast Apple and Rosemary 166
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Smoked Pollack with Poached Egg 164
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Coley with Orange Sauce and Roast Chicory 163
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Scallops with Ham and Leeks 162
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Pan-fried Fillets of Plaice with Tartare Sauce 161
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Pan-fried Mackerel with Split Garlic and Bay Leaf 161
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Pouting with Capers and Lemon 160
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Herring with Puy Lentils and Ham 158
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Peppered Sardines with Sherry Vinegar and Braised Shallots 157
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Sardines with Horseradish 156
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Eggs Benedict with Smoked Haddock 155
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Smoked Haddock Omelette 154
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Salt-crusted Whole Baked Turbot 148
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Roast Turbot on the Bone with Chicken 146
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Baked Whole Turbot with Rosemary 145
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Roast Turbot with Roast Asparagus 144
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Roast Red Mullet with Tomato Salsa 144
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Whole Roast Langoustines with Paprika and Fennel Seeds 142
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Baked John Dory on the Bone with Confit Tomatoes 142
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Dab with Roast Artichokes 140
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Dab Baked with Parsley and Garlic 138
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Roast Monkfish with Red Wine and Lentils 137
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Roast John Dory Baked with Sliced Charlotte Potatoes, Garlic and Thyme 136
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Bream Baked with Salt and Thyme 135
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Sea Trout Cooked in a Minute 135
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Baked Sea Trout with Peas and Chervil Gnocchi 134
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Roast Sea Trout with Beetroot and Blood Orange Salad and Beetroot Dressing 132
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Roast Cod with Choucroute and Morteaux Sausage 130
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Smoked Haddock and Spinach Tart with Grain Mustard 127
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Flounder Fillets with Baked Charlotte Potatoes and Garlic 126
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Flounder in a Bag with Baked Cherry Tomatoes and Basil 124
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Baked Plaice with Lemon Peel and Lemon Risotto 122
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Baked Mullet Fillets with Oregano and Roast Chicory 121
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Baked Red Mullet with Artichokes and Basil 120
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Whiting with Poached Eggs, Capers and Paprika 118
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Lobster Pancakes with Mustard and Gruyère Béchamel 117
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Baked Sea Bass with Sesame 116
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Whole Sea Bass Baked with Basil 114
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Sea Bass Baked in Foil with White Wine and Peppercorns 114
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Sea Bass Baked with Peppers and Thyme 113
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Sea Bass with Ginger and Lime 112
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Salmon Baked on Parchment with Capers and Caper Beurre Noisette 110
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Scallops with Roast Pork Belly and Balsamic Jus 109
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Gurnard Baked with Dill 108
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Baked Gurnard with Chilli 108
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Gurnard Fillets with Caper and Parsley Crumb 106
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Grilled or Barbecued Scallops with Garlic and Lemon 100
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Barbecued Razor Clams with Soy Dressing 100
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Barbecued Langoustines with Olive Oil and Garlic 98
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Barbecued Split Lobster with Garlic and Rosemary 96
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Whole Barbecued Red Mullet with Fennel 94
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Barbecued Sardines with Boulangère Potatoes 92
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Grilled Sea Bass with Paprika Red Pepper Relish and Sauce 89
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Grilled Sardines with Garlic Potatoes 88
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Grilled Mackerel Fillets with Roast Beetroot and Potato Salad 86
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Sea Bass Grilled on an Open Fire with Cherry Tomato and Shallot Sauce and Balsamic Red Onions 85
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Grilled Mackerel with Crushed Broad Beans and Oregano 84
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Barbecued Squid 82
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Grilled Lobster with Hollandaise Sauce 82
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Grilled Herring with Bay Leaves 81
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Grilled Lemon Sole with Lemon Thyme 81
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Grilled Mullet Fillets with Fennel and Orange Salad 80
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Provençal Grilled Mullet with Grilled Aubergine 79
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Grilled Plaice with Roast Fennel 78
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Mackerel Escabeche 73
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Tartare of Mackerel with Roasted Beetroot 72
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Tartare of Salmon 70
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Cured Salmon with Celeriac Remoulade 68
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Beetroot Marinated Salmon 67
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Marinated Sea Bass with Orange and Lemon, Summer Herbs 66
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Salad of Lobster and Artichokes 65
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Ceviche of Scallops, Chilli and Olive Oil 64
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Ceviche of Bream 64
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Carpaccio of Bream with Lemon Dressing 62
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Pollack Ceviche with Lemon and Thyme 60
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Oysters with Fresh Lemon Purée 59
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Mackerel Marinated in Soy 58
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Oysters with Red Wine Vinegar and Shallots 58
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Shellfish Platter 56
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Lobster with Herb Mayonnaise 55
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Lobster Mayonnaise 55
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Curried Crab Salad 54
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Crab Mayonnaise 52
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Spider Crab with Orange and Fennel 51
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Spiced Rice Pilaf with Herring 50
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Herring Fillets with Apple and Potato Salad 48
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Herring with Bacon, Sherry Vinegar and Spinach Salad 46
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Mackerel Salad with Watercress and Hard-boiled Egg 44
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Red Mullet Salade Niçoise 43
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Lentil Salad with Grilled Mackerel 42
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Barbecued Sardines on Toast with Shallot Chutney and Basil 90
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Publishers Information

About Fish

Publisher Web Link: http://www.eburypublishing.co.uk/

We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook’s kitchen.  (http://www.eburypublishing.co.uk/)

Author Information

About Tom Aikens

Author Web Link: http://www.tomaikens.co.uk/

Tom Aikens is undisputedly one of the most exciting chefs in the UK. Although he has been cooking since the age of 16, it was when he launched his own eponymous restaurant in London in April 2003 that he truly sealed his culinary reputation.

Born in 1970 in Norwich, Tom’s early exposure to food and wine came from his father and grandfather who were both wine merchants, and the family regularly travelled throughout France and sampled fine regional French cuisine.

Tom and his identical twin brother, Rob, both studied at Norwich City College Hotel School. Tom completed the Advanced Catering Diploma in 1989, securing his first job as a Commis Chef at the Mirabelle restaurant in Eastbourne.

He then moved to London as Commis Chef with Michelin-starred David Cavalier at Cavalier’s, then to The Capital Hotel in Knightsbridge with Philip Britten, also with one Michelin star at the time. Aged 22, Tom then worked as Chef de Partie with Pierre Koffman at La Tante Claire, and during this period the restaurant earned its third Michelin star.

In 1993, Tom was appointed Sous Chef at Pied à Terre in Charlotte Street, working with Richard Neat. He then took a year off to work in France to gain more Michelin experience at the three star level with Joël Robuchon in Paris and Gérard Boyer in Les Crayères in Reims.

Returning to London in 1996, he re-joined Pied à Terre as Head Chef and co-proprietor, where the restaurant maintained its second Michelin star. Tom left the restaurant after a dispute, and spent the following year as Head Chef at La Tante Claire, which had relocated to the Berkeley Hotel in Belgravia, while Pierre Koffman took a temporary reduced role in the kitchen.

The following two years were spent working in the private sector, for both Lord Lloyd Webber, and the Bamford family, where he helped Lady Bamford develop a range of organic products for Daylesford Farm Organic Shop and Wootton Organic.

Then, in April 2003, Tom Aikens Restaurant was opened in Chelsea. The 60-seat site has since earned numerous prestigious critical accolades, including a Michelin star in 2004 (and a ‘rising two-star’ status in January 2008), 8/10 in the Good Food Guide 2009, five rosettes in the AA Restaurant Guide since 2008, Decanter/Laurent-Perrier Restaurant of the Year 2005 and three stars in Egon Ronay Restaurant Guide 2006.

Tom, now 38, lives in London with his wife, Amber. His first cookbook - Tom Aikens: Cooking - was published by Ebury in October 2006.  Tom’s second cookbook FISH was published in November 2008, again by Ebury.  Tom’s second restaurant - Tom’s Kitchen - opened in November 2006 – an informal all day dining restaurant serving home-style brasserie cooking. (http://www.tomaikens.co.uk/)

Cookbooks by Tom Aikens

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