The two books are brimming with delicious fish and seafood recipes which are a joy to cook and eat. The simplicity of the recipes, quite rightly, allow the fish to be the star of the show: we are instructed to either simply grill, fry, bake or poach the fish and serve it with a tasty accompaniment or treat it delicately
with herbs and spices.
On the menu at Supper club from Fresh were:
bream ceviche with coconut, chilli and lime
pan-fried haddock with creamed leeks and runner beans
The creamed leeks and runner beans are a staple in Angie's kitchen where she pairs it with lamb, chicken as well as fish.
On the menu from Fish were:
grilled bream with cumin, lemon and sea salt
grilled salmon with watercress, capers and mint
spiced new potato salad
The spiced new potato salad accompanies a plain grilled salmon fillet in the book but it is such a fabulous, easy recipe which is bursting with flavour that I had to share it with our book club members. It will definitely be a regular on our dinner table and will work well with meat as well as fish.
Other highlights from the book are:
hake with green sauce and clams
bream cooked en papillote with garlic, chilli and rosemary
The recipes for both of these and others are on Mitch Tonks' website.
Fish and Fresh offer the reader more than just recipes - they are also reference guides, containing information on fishing, sustainability, alternative names, notes on taste, texture, territory and seasonality. Handy tips, tricks and photographs feature alongside the recipes - what to ask the fishmonger, how to make
life easy for yourself in the kitchen and what to look out for when buying fish.
If we were to have one slight criticism of the books it was that some of the recipes are not quite detailed enough especially when expressing quantities of ingredients - a small handful of herbs, for example, is difficult to gauge.
That said, these are books we'll be dipping into regularly - both are more than worthy of pride of place on the cookery book shelves in our homes.
We have decided to do something a little different in June and will be any reviewing books by Elizabeth David.
Our Next Meeting
Our next meeting is on Tuesday 26 June at 7.30pm.
If you'd like to join us for the next meeting, email us at firstname.lastname@example.org so we know how many to cook for! Please do let us know if you're vegetarian - we'd hate for you to be put off coming or go hungry! Our meetings are held on the last Tuesday of the month from 7.30 to 9.00 pm. To help cover costs, we ask that you pay £5 if you bring a dish or £10 if you don't.
Upcoming Books of the Month
Any book by Elizabeth David
Previous Books of the Month
Jamie's America by Jamie Oliver
Ottolenghi: The Cookbook by Yotam Ottolenghi
Made in Italy: Food and Stories by Giorgio Locatelli
Simple Indian by Atul Kochhar
Dough by Richard Bertinet
Real Food by Nigel Slater
Fish: The Complete Fish and Seafood Companion by Mitch Tonks
The Moro Cookbook by Samantha and Sam Clark
Mexican Food Made Simple by Thomasina Miers
Roast Chicken and Other Stories by Simon Hopkinson
Plenty by Yotam Ottolenghi
Leon (books 1 and 2)
Bought, Borrowed & Stolen by Allegra McEvedy
All About Roasting by Molly Stevens
Nigella Christmas by Nigella Lawson
Scandinavian Cookbook by Trina Hahnemann
Perfect by Felicity Cloake
River Cottage Veg Every Day by Hugh Fearnley-Whittingstall
Recommend a Book
Do you have a favourite cookbook? Maybe it's covered in stains and falling apart from overuse or perhaps it's one you can just sit and read time and time again in search of inspiration.
Email email@example.com to tell us which is your must-have cookbook and why you'd recommend it - we may just have to add it to our list of books to review.
Dukkah is an Egyptian spice mixture containing roasted sesame seeds, nuts, coriander and cumin seeds. It is usually served with bread and oil. First you dip the bread in the oil then dunk in the dukkah. A taste explosion.
As an alternative to normal breadcrumbs when coating fish, chicken or maybe even a veal schnitzel, try Panko breadcrumbs. Panko are Japanese breadcrumbs made from bread without crusts. When fried, the result is a much crispier and lighter coating than can be achieved with normal breadcrumbs. Panko are available online, in oriental stores and can now be found in the supermarket.