Der ganze Fisch - Rezepte von der Flosse bis zur Kieme. Cookbook
Cookbook for sustainable, holistic fish cuisine: 60 recipes and product knowledge with step-by-step instructions for scaling, gutting, filleting, smoking, curing, drying, and much more.
A revolution in the fish kitchen: With an entirely new view of fish processing and preparation, the Australian head chef Josh Niland is turning the modern cooking scene on its head. His guiding principle "minimize waste and maximize taste" envisages the fish's entire use, from the gill to the fin, including bones and innards.
In his cookbook, he shows clearly and in a varied way what a fish has to offer besides the fillet and reveals the best preparation methods and recipes for it—starting with conscious shopping, through to expert dismantling, right through to drying, smoking, and curing.
With over 60 recipes for dozens of fish species such as smoked sea trout rillette, swordfish saltimbocca, grilled red mullet with seaweed butter, spicy marlin ham, or cod liver on toast: This innovative ichthyology and diverse recipe collection invite you to rethink fish, to cook and enjoy.
256 pages with 160 color illustrations