This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
A popular way with scallops for very special occasions as its a bit of a palaver to make. It’s from from ” Butter” by James Martin. The salt baked celeriac is best made a day in advance and is very good served on its own as a vegetarian dish too.
A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
