Razor clams with chorizo
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
Hugh uses sustainable supplies from the Hebrides to make this Scottish-Spanish fusion dish
Beer battered fish
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
Hearty British fare from River Cottage. Serve with chips and tartare sauce.
Black bream ceviche
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
This classic Latin American dish uses citrus juice to dazzling effect with incredibly fresh fish
Pot-roasted gurnard
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
Try this pot-roasted gurnard dish for a delicious autumnal treat
Escabeche of mackerel
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
This spicy dish sees the fish seasoned with spices, fried, then marinated in flavoured vinegar
Devilled brown crab on toast recipe
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
Brown crab is a staple in the Hebrides. Here Hugh spices it up with a chilli dressing
Juan’s limpet stew
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
This is an utterly delicious Spanish dish. Limpets are really tasty and the stew liquor is fantastic
Pouting fillets with tartare sauce
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
Make your own tartare sauce for the full effect of this crisp, golden fish
Barbecued sardines
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
The scent of fresh sardines grilling in the open air conjures up images of a Mediterranean holiday
Mackerel stuffed with salsa verde
By Hugh Fearnley-Whittingstall
from River Cottage: Gone Fishing
Fresh, vibrant salsa verde really complements the rich flesh of the mackerel in this impressive dish
