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Nathan Outlaw

from Great British Chefs

Grilled bream with mustard and tarragon sauce, asparagus and peas

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

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from Great British Chefs

Boiled egg and soldiers

Boiled Egg & Soldiers by Nathan Outlaw: With saffron bread and smoked duck breast! #Egg_and_Soldiers

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Turbot with tartare sauce ‘my way’ recipe from British Seafood by Nathan Outlaw | Cooked.com

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from Great British Chefs

Barbecued jerk lobster with coconut rice

Nathan Outlaw coats fresh lobster in a spicy jerk marinade before barbecuing it at a high heat. This jerk lobster recipe is served with fragrant coconut rice, fresh coriander and charred limes, a fantastic BBQ idea from one of Britain's best seafood chefs.

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from Jamie Oliver

Nathan Outlaw’s seafood burger

Nathan Outlaw’s seafood burger | Jamie Oliver

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Port Isaac lobster risotto with orange and basil recipe from British Seafood by Nathan Outlaw | Cooked.com

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from Great British Chefs

Pollock with cheddar and herb crust

This is an excellent recipe for crusted pollock that's an easy fish dish to prepare. Nathan Outlaw's pollock recipe is a wonderful way to prepare this whitefish

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from delicious. magazine

Soused sardines with red cabbage and seaweed salad cream

Bread is essential in Nathan Outlaw's pickled sardine recipe – you'll need it to mop up all the wonderful juices after the fish has gone.

from delicious. magazine

Crispy hake with cauliflower purée, apples and walnuts

Nathan Outlaw combines crispy battered hake, smooth cauliflower puree and a herbed apple and walnut salad in this impressive recipe.

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from Great British Chefs

Warm salad of braised cuttlefish with ink vinaigrette

This cuttlefish recipe is a unique dish by Nathan Outlaw, where cuttlefish is braised for a spectacular salad. Cuttlefish ink is used in the vinaigrette.

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