This follow-up to Niland's The Whole Fish offers 60 new revelatory recipes for treating fish with the same imagination and resourcefulness traditionally accorded to meat. It speaks directly to culinary professionals with its precision expertise.
Recipes are arranged by size of fish, from extra-small sardines and herring to extra-large tuna and swordfish. From a whole blue mackerel stuffed with fruits and nuts to a red mullet sauced with its own offal to John Dory stomach sliced and served like fried calamari, Niland is a fount of great ideas that push boundaries. At the same time, it's easy to see just how adaptable his ideas are to the treatment of other fish.
Demonstrating the versatility of his approach, Niland finds inspiration in a wide range of cuisines, including Indian, Chinese, Japanese Vietnamese, Spanish, Italian, French, and British. But it's rare to find anything that seems familiar, and his surprises extend as far as the realm of desserts, including a custard tart with a sardine garum caramel and a macaron filled with kingfish fish-fat caramel.
Hardcover. Color photography throughout.