Toss the slaw veg in two tablespoons of sugar and salt, and gently scrunch. Tip into a sieve and drain for 20 minutes.

Fish for Dinner Spiced Gurnard Turmeric Potato Pancake from Fish for Dinner

The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide. It’s a way of using a deemed-to-be-expensive species but in a smaller amount, and it goes a lot further,” he says. (Kate Whitaker/PA) There was a time when I couldn’t do it, [but] I do believe everyone can do it. People worry about making a mistake and ruining the fish, but you can’t really ruin it. [If] you don’t get close enough to the bone and leave a bit of meat on the carcass, just go in with a spoon and use that for fishcakes or fish pies. You’re never going to waste anything. The best thing you can do is have a go.” Lots of people don’t think of fish as a seasonal ingredient, like fruit and vegetables, but Outlaw says “it’s a huge seasonal thing”.Put the potatoes in a pan, add water to cover, a big pinch of salt and the saffron. Bring to a simmer and cook for about 15 minutes, until soft, then drain and leave to dry. We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across. He’s on a mission to make fish and seafood cooking more accessible to home cooks with his new book, Fish For Dinner, full of tips and advice to “demystify” fish – with a big focus on seasonal and sustainable shopping. (Alamy/PA) Turkey might be traditional and more and more of us are choosing goose, venison or even beef for Christmas dinner, but don’t forget about fish. If you’re catering for pescatarians or just fancy feeling a little less bloated after the big meal, fish is an often overlooked option that can have everyone oohing and aahing as if it were a giant bird or cut of meat – and our collection of Christmas fish recipes is the perfect place to get inspired.

Nathan Outlaw recipes - BBC Food

The main thing people are worried about is it being difficult [to fillet fish at home] and smelling of fish – but if you buy good fish it’s not smelly, it smells of the sea which is quite a nice smell.” He suggests also looking for megrim sole, also sold as Cornish sole. “Brill is a really good alternative to turbot, which is a little more pricey. Crab is a good one. If you see ling, a really nice white fish, that’s a good one because it’s usually quite a big fish that you get – it’s from the cod family.” Sometimes I like to cook with bold, strong ‘wake me up and slap my face’ flavours and this dish is one of them. The great thing about gurnard is its versatility – it’s a chef tournant (ask a chef) of the sea kitchen. Here, the classic Indian spices bring it to life and the potato pancake has a little twist to it, making it the perfect accompaniment.“ Nathan Outlaw For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate. To make the batter, sift the flour, baking powder, turmeric and garam masala together into a bowl and add a pinch of salt then mix in the mashed potato, yogurt, coriander (cilantro) and all the egg yolks. In a separate bowl, whisk the egg whites until firm, then fold them throughHeat the oven to 200C (180C fan)/390F/gas 6. Put the bread on an oven tray, drizzle with olive oil, season and bake for 10 minutes, until golden and crisp. Tip out on a plate lined with kitchen paper to drain, and set aside. For the filling, heat the oil in a frying pan and, when hot, add the onions, cumin and coriander and season with salt and pepper. Cook over a medium heat for 5-6 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes, then add the saffron, white wine and raisins. Cook everything down for roughly 20 minutes until the liquid has reduced to almost nothing and the onions are well stewed. Taste the onions at this point and season if required. Transfer the onion mix to a tray and spread out to cool. Once cool, portion into 12 little piles.

Nathan Outlaw: Lobster is actually quite affordable right now Nathan Outlaw: Lobster is actually quite affordable right now

Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk. Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.) One major mistake many home cooks make is overcooking the fish. “I’d say 80-85% can be eaten raw, for a start, so you never need to worry about [undercooking] with any species that you have at home. Even if it’s slightly undercooked, nothing’s going to happen,” says Outlaw. “It does seem the case that people err on the side of caution and overcook – and then unfortunately what happens is you probably have an experience that’s not great and it’s dry.Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz 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 need be.

Fish for Dinner: Delicious Seafood Recipes to Cook at Home Fish for Dinner: Delicious Seafood Recipes to Cook at Home

The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. Put the yogurt, saffron, garlic, lemon zest and juice, mint and parsley in a bowl. Season with salt and pepper and mix well. Set aside or see Make Ahead. Lobster is actually quite an affordable species. It’s obviously got that attachment of being luxury, but there are so many different ways to use it and you can get two or three meals out of one lobster.” To serve, add the watercress, coriander (cilantro) and mustard cress to the shallots, season with salt and pepper and toss together, then divide the salad between 4 warmed plates. Place 2 potato pancakes on each plate, top with 3 pieces of fish and a dollop of chilli yogurt.

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Heat your oven to 180ºC Fan (400ºF), Gas Mark 6 and bake the potatoes for 1 hour until cooked. Scoop out the cooked potato and mash or put through a potato ricer. You should have about 300g (10½oz) mashed potato. This recipe was a Spiced Gurnard Turmeric Potato Pancake, Watercress & Shallot Salad, Chilli & Lime Yogurt Fish For Dinner , by Nathan Outlaw. Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes.