HeyJaredNathan Outlaw
- Indexed articles, last 90 days
- 4
- Latest publication
- Jul 22, 2026
- Outlet visibility, for connexionfrance
- Top 500K sites
- Earliest in this view
- Jul 8, 2026
Latest articles
Recipe: Pan-fried black bream with asparagus & spiced beurre blanc (opens the original)
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Recipe from fish expert Nathan Outlaw's new cookbook Pan-frying successfully relies on a few things: the pan must be nonstick; the fish skin must be as dry as you can get it, otherwise the contact between the fish skin and the hot pan surface will create steam instead of searing; and the heat must be controlled – too hot and the fish will scorch or burn, too cold and you won’t get the desired crispness or golden colour. I always pan-fry at a medium level of heat. The spiced beurre blanc here is
Recipe: orange and fennel pan-fried grey mullet (opens the original)
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Try Michelin-star chef Nathan Outlaw's recipe from his new fish cookbook When grey mullet is at its best, it’s a fantastic fish for pan-frying. The skin on a grey mullet, when scaled with care and dried thoroughly, will reward you by becoming beautifully crisp. The natural oil that comes out as you carefully cook it is a point of difference from any other species and makes it unique. The carrot, fennel seed and olive combination in the rest of the dish complement that uniqueness perfectly. 1 gre
Recipe: orange and fennel pan-fried grey mullet (opens the original)
Read excerpt
Try Michelin-star chef Nathan Outlaw's recipe from his new fish cookbook When grey mullet is at its best, it’s a fantastic fish for pan-frying. The skin on a grey mullet, when scaled with care and dried thoroughly, will reward you by becoming beautifully crisp. The natural oil that comes out as you carefully cook it is a point of difference from any other species and makes it unique. The carrot, fennel seed and olive combination in the rest of the dish complement that uniqueness perfectly. 1 gre
Recipe: whole baked Dover sole with blistered olives and tomatoes (opens the original)
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From his new fish cookbook, Michelin star chef Nathan Outlaw provides expert tips on buying and storing fish and offers readers a classic recipe to try at home It goes without saying that you should buy the freshest fish available to you. You may be lucky enough to have a good fishmonger on your doorstep, or even access to the fishermen themselves if you live near the coast. If not, some of the better supermarkets now employ trained staff on their fish counters, but I recommend online fishmonger
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Top 500K sites
For connexionfrance, the outlet · Measured Aug 1, 2026
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