![]() ![]() ![]() The thorny, complex issue of sustainability isn’t addressed (a bluefin tuna dish is included, a fish that has suffered from plummeting stocks) and the recipes stick to better-known varieties like salmon, prawns, scallops and crab. He’s applied a similar ethos to compiling the recipes, not attempting to write a definitive seafood guide, simply gathering some of his favourite restaurant dishes from over the years that also work for the home cook.Īlthough there is a chapter dedicated to main courses, Blackiston eschews the traditional starter category (there’s no desserts, no one wants a fishy pudding after all), instead organising the remaining recipes into ‘quick and easy’, ‘small plates’, ‘stress free’ and ‘spicy seafood’ allowing readers to dip in according to mood and time available. You just need to have a good seafood supplier and cook it well’. A keen fisherman from childhood, he’s been chef patron of Michelin-starred Morston Hall for 25 years where seafood is an important part of the menu, and more recently opened No 1, a modern fish and chip restaurant in Cromer.īlackiston’s approach to seafood is simple ‘it has to be fresh, needs to be cooked with precision, and there’s little room for error. Galton Blackiston is ideally qualified to write a seafood cookbook. It looks just as good on the inside too (not surprising it’s from the company that published Sat Bains’s sumptuous Too Many Chiefs Only One Indian ) with bold typography and images of not just the food but also the Norfolk coast that is the book’s inspiration. The silver-edged pages of Hook Line Sinker glint in the light, like the skin of the fresh sea bass featured on the cover of this strikingly designed book – it’s even wrapped in a transparent PVC dust jacket. ![]()
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