NATHAN OUTLAW, FAMOUS CHEF AND DAVIDSTOW BRAND AMBASSADOR, SHARED ONE OF HIS FAVOURITE FISH RECIPES WITH A VERY ENTHUSIASTIC HIS & HERS’ TEAM. WE CAN’T WAIT TO TRY THIS.
Nathan Outlaw’s style of cooking is one of simplicity but with complex flavour combinations using local, seasonal, responsibly sourced ingredients. Nathan is the AA Chef’s Chef of the Year 2014/15 and currently has three restaurants and a pub in Cornwall. Nathan Outlaw has recently relocated to the historic fishing village of Port Isaac from Rock, where it gained two Michelin stars, the Taste of the South West Gold Award and sat at number 4 of the ‘Top 50 Restaurants in the UK’ in the Good Food Guide 2014. Outlaw’s Fish Kitchen, also in Port Isaac, offers diners small seafood plates in an informal setting. It holds 1 Michelin star, 2 AA rosettes and the Taste of the South West Bronze Award.
In London Nathan holds the consultancy at Outlaw’s at the Capital Hotel, Knightsbridge, where His & Hers magazine reviewer Jean Hill, enjoyed a luxurious stay. The restaurant holds one Michelin star and an award for ‘Best Set Lunch’ in the Good Food Guide 2014. Nathan’s first book ‘Nathan Outlaw’s British Seafood’ (Quadrille) was named ‘Best Cookery Book’ by Food and Travel Awards 2013, his second, ‘Nathan Outlaw’s Fish Kitchen’ (Quadrille) was published in May 2014 and he is currently writing his third.
Nathan’s easy manner, enthusiasm and obvious passion for his work make him a hit with audiences of all ages both at food festivals and TV programmes such as ‘Saturday Kitchen’ and ‘Masterchef: The Professionals’. His own television series, ‘Hook It, Cook It’, with friend Valentine Warner, was broadcast on Fox International Channels throughout 2014.
Nathan Outlaw Recipe:
BAKED HAKE IN A MEDITERRANEAN CRUST
Cooking Time: 20 minutes Serves: 4
4 x 180g pieces of hake fillet, skinned and pin-boned
Mediterranean crust: 50g black olives
25g sun-dried tomatoes 25g pine nuts
75g unsalted butter, softened 3 tsp chopped chervil
Pinch of saffron
50g Davidstow cheese, grated
125g rapeseed oil
60ml white wine vinegar
Cornish sea salt and freshly ground black pepper 3 tsp chervil
4 tomatoes, cut in half and then into quarters
1 red onion, chopped finely
- Mix together the olives, sun-dried-tomatoes, pine nuts, chervil and saffron in a blender or processor until chopped very finely. Combine with the butter and cheese, and set aside
- Whisk together the oil, vinegar, chervil and some seasoning for the dressing and dress the tomatoes and onion. Distribute among serving plates
- Preheat the oven to °C/gas mark 4
- Coat each hake fillet with the crust and put onto a greased baking tray. Bake for 6-8 minutes (this will depend on the thickness of each fillet) and serve each piece on top of the salad
Created by Nathan Outlaw for Davidstow, courtesy of www.greatbritishchefs.com
Related feature: Davistow best of British recipe.