Lizzie Mayson
As with all fish recipes, the freshness of the product is paramount. I am blessed with knowing a rather special community in North Cornwall, close to Port Isaac, including some of the local fishermen and the shops, cafés and restaurants that work with them. While not everyone has direct access to a community like this, getting to know your local fishmonger is vital if you wish to enjoy the best produce of the sea. For this recipe, you will need to choose a firm, white fish, such as cod, haddock or pollock, and make doubly sure that the bones are removed, along with the skin. If you are uncomfortable doing this yourself, your fishmonger will do it for you – but always double-check their work when you get home by running a finger along the side of each fillet to check for any stray bones.
‘In Season for 10 Years’ (£30) is available to buy at Sally’s London shops and her restaurant, Clarke’s, and online at sallyclarke.com
