We found this book in the bargain section of a bookshop though it was little more than a year after its publication. We can’t understand this at all as it the best fish cookery book we have come across and we have made many of the dishes which have all been wonderful.
Sophie Grigson is of course a very well-known cook and writer who is the daughter of the legendary Jane Grigson. William Black, who was at the time her husband, may be less well-known. He is also a food writer and has worked as a supplier of fish to many top UK restaurants.
In Fish Sophie Grigson contributes the recipes and William Black writes an introductory section to each chapter describing the class of fish, the particular species, their seasonality, cost and yield after filleting. All the recipes that we have made from it, at least a dozen, have been excellent and we have noticed that they have featured on the menu of some restaurants we have visited. The flambéed sea bream with herbs make a spectacular dinner party dish. The monkfish cooked in an unlikely sauce of lager and cream is a lovely warming meal with some new potatoes and brocolli. The halibut with a Welsh rarebit crust is especially good if you can find halibut steaks rather than fillets.
Food Matters 