Der ganze Fisch: Rezepte von der Flosse bis zur Kieme

An overwhelming masterpiece. Jamie Oliver "My Cookbook of the Year." Yotam Ottolenghi "Josh Niland is a genius." Nigella Lawson. A revolution in fish cuisine: With a completely new perspective on the processing and preparation of fish, Australian chef Josh Niland turns the modern culinary scene upside down. His guiding principle of "minimizing waste and maximizing flavor" advocates for the complete utilization of the fish, from the gills to the fins, including bones and offal. In his cookbook, he vividly and diversely showcases what a fish has to offer beyond the fillet and reveals the best preparation methods and recipes for it. Starting from conscious purchasing to expert butchering, and including drying, smoking, and curing. With over 60 recipes for dozens of fish species such as smoked trout rillettes, swordfish saltimbocca, grilled red mullet with seaweed butter, spicy marlin ham, or cod liver on toast: This innovative fish guide and diverse recipe collection invites you to rethink, cook, and enjoy fish in a whole new way. From fins to gills: The new sustainability in fish cuisine. Minimize waste and maximize flavor: Chef Josh Niland revolutionizes the processing and preparation of fish. With detailed step-by-step instructions for various preparation methods: scaling, gutting, filleting, smoking, curing, drying, and much more. A variety of recipes for dozens of fish species: smoked trout rillettes, swordfish saltimbocca, grilled red mullet with seaweed butter, cod liver on toast, and the perfect fish & chips.