200 Fab Fish Dishes: Hamlyn All Colour CookeryPaperback Hamlyn All Colour Cookbook
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- Publisher: Hamlyn
- Format: Paperback | 240 pages
- Dimensions: 142mm x 167mm x 16mm | 378g
- Publication date: 3 August 2009
- Publication City/Country: London
- ISBN 10: 060061932X
- ISBN 13: 9780600619321
- Illustrations note: 110 colour photographs
- Sales rank: 226,324
Experts in the UK advise us to eat two portions of fish each week, one of them being an oily fish such as salmon or tuna. Fish has long been considered beneficial to the health, making a delicious meal that is low in harmful saturated fats and, in the case of oily fish, high in omega-3 fatty acids. These essential fatty acids have been shown to reduce the risk of cardiovascular disease and lower blood pressure. Hamlyn All Colour Cookbook: 200 Fab Fish Dishes provides an array of delicious ideas for introducing more fish and seafood to your diet, including recipes for starters, soups, main courses and barbecues.
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Gee Charman was raised and educated in Berkshire, where her family home still remains. She currently lives in London but spends as much time as possible in Berkshire where her mother's large country kitchen calls. Gee owns her own catering company and also works as a home economist.
Table of contents
INTRODUCTION; NIBBLES; Including: Spicy tuna skewers with lemon yogurt dip, Cajan-style calamari, Easy smoked salmon & cucumber sushi, Potted shrimp with herb butter pitta breads and Devilled oysters, STARTERS & SALADS; Including: Mackerel & roasted beetroot with horseradish cream, Tuna pate with toasted sour dough bread, Salmon carpaccio with Asian coleslaw, Griddled squid with lemon & caper dressing, SOUPS & STEWS; Including: Butter bean & spring onion soup with tiger prawns, Indian monkfish & chickpea stew, Crab bisque with garlic croutons, Thai coconut soup, Clam chowder and Moroccan fish tagine, PASTA, PULSES & GRAINS; Including: Clams with linguine & tomato pesto, Creamy fish lasagne, Scallops with spiced lentils & aubergine, Crab & asparagus risotto and Classic paella, MAIN MEALS; Including: Red mullet with chilli & ginger, Fish pie with crispy potato topping, Sea bream with fennel & vermouth, Brazilian baked snapper and Herrings with spinach & almond stuffing, GREAT FOR BARBECUES; Including: Tuna & garlic mushroom skewers, Whole seabass with lime & coriander butter, Swordfish steaks with charred tomato salsa, Sardines with Greek salad bruschetta and Lobster tails with tarragon dressing,