Crispy ling with chilli jam
Ling is elevated once marinated and fried in tempura style batter. Head chef at Outlaw’s Fish Kitchen, Tim Barnes, shows you how.
Day: 10 August 2018
Cured monkfish with ginger dressing
Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for cured monkfish with a ginger and spring onion dressing Serves 4 You will need Monkfish loin 300g, skin, sinew and bone removed Cornish sea salt 250g Caster sugar 250g Rosemary leaves 2 sprigs Fresh ginger juice 20ml (from 100g fresh […]
