Type: Fish

April 26, 2021

Grilled mackerel with green olive, celery and raisin salsa

It seems as though there are lots of contradictions in this salsa – the salty capers, the sweet raisins – but the…

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Grilled mackerel with sweet potato pickle and mint yoghurt

As with the Barbecued quail with mograbiah salad (see page 142) this is another dish that tracks the progress of Scully as…

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Seared tuna with pistachio crust and papaya salsa

Both the tuna and the salsa can be prepared the day before serving and kept in the fridge. The flavours of the…

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Pan-fried sea bass on pita with labneh, tomato and preserved lemon

When asked to describe our food, we often talk about wanting ‘bursts of flavour’ or ‘surprise’ in otherwise comforting food. There are…

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Tuna skewers with coconut mochi cakes and carrot and yuzu salad

Yuzu is an East Asian citrus fruit which tastes somewhere between a lime and a mandarin. You can get yuzu juice in…

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Soft-shelled crab with sweet black pepper sauce, okra and cinnamon pickled cucumber

Okra-phobes, don’t be put off: you can leave it out if you don’t like it! We love okra but the dish still…

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Lemon sole with burnt butter, nori and fried capers

When Scully worked at Bathers’ Pavilion on Balmoral Beach in Sydney, he learnt many things about life in the kitchen. The Australian…

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Basil spätzle in saffron broth with red mullet, clams and mussels

Spätzle are a type of soft egg noodle or dumpling popular in southern Germany and Austria. They’re one of Yotam’s desert island…

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Scallops with corn and merguez salsa and sorrel sauce

We always serve this with the sorrel sauce at NOPI, but the astringent leaf is not the easiest to get hold of,…

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