Madhur Jaffrey Indian Rice Pudding Recipe with recipe video instructions from the BBC.

Note: Video available for UK access only!

Contents:

Cooking fish

Kitchen Equipment... special equipment for cooking fish.

The Main Ways of Cooking Fish... baking, braising, boiling, frying, cooking under a grill, cooking on a grill, poaching, roasting, steaming.

Herbs and vegetables for fish cookery

Herb Descriptions.

Basic preparations (stocks, sauces, butters, dressings, batters, pastry and salting)

Stocks... fish stock... recipes... basic fish stock, shellfish reduction, court bouillon.

Sauces... recipes... veloute, a quick way to make hollandaise, the lightest hollandaise, a pastis and fennel hot butter sauce, beurre blanc, beurre rouge, mayonnaise, aioli, rouille, skorthalia, tartare sauce, montpelier butter.

Flavoured Butters... recipes... mustard butter, tarragon butter, garlic butter, garlic and roasted hazelnut butter, coriander and parsley butter, pink peppercorn butter, parsley butter, prawn butter.

Dressings for Salads... recipes... basic dressing, olive oil dressing, walnut dressing, a light white wine dressing, sauce ravigote, shallot vinegar.

Batters for deep frying... recipes... yeast batter, baking powder batter, tempura batter.

Pastry... recipes... puff pastry, a good shortcrust pastry.

How to salt your own cod.

For serving with aperitifs

Recipes... anchovy ice cream in puff pastry, anchoiade, brandade, brandade in puff pastry, crab in filo pastry with ginger and lime, herring roe cream, pickled salt herring with red onions, mackerel with tarragon, small rolls of brown bread and smoked mackerel with horseradish, mussels with a coriander dressing, prawn profiteroles, chopped salmon with ginger and spring onions, salted sprats in olive oil, peppered squid, squid and red peppers on cocktail sticks.

Soups

Recipes... a lobster salad and a lobster bisque, shellfish bisque, bourride of salt cod, cod and mussel chowder, conger eel soup with orange, velvet crab and chilli soup, fish soup, mussel lovage and chervil soup with green vegetables, mussel and leek soup, clear whiting soup.

Hors D'oeuvres and salads

Recipes... aioli provencal, spider crab terrine with avocado, cured fish with aquavit in the baltic style, mousseline of finnan haddock with a horseradish sauce, marinated herring with cream, hot kipper salad with whisky, a salad of langoustine with chicory and edive, hot potato salad with smoked mackerel and dandelions, mackerel escabeche, monkfish salad with mushrooms and pickled cherries, sliced raw fish with horseradish and a soya sauce, marinated salmon trout with lime and ginger, salmon marinated in fresh lime juice with a chive mayonnaise, a warm salmon salad, a wilted salad of scallops prawns and mussels, skate mayonnaise with a vegetable salad.

Fish dishes for a first course

Recipes... anguilles au vert, fillets of bass with mussels in a saffron sauce, bream with aubergines and a retsina sauce, grilled fillets of brill in breadcrumbs with a fresh tomato and courgette sauce, fillets of brill with a pink peppercorn sabayon, sauteed cheek of cod with artichokes and basil, fish tortellini with basil and soured cream, steamed grey mullet with garlic ginger spring onions and japanese greens, john dory with basil and monbazillac, fillets of john dory with a beaujolais sauce accompanied by leeks and mint, terrine of lemon sole prawns and fresh herbs with a prawn sauce, fillets of plaice with hamburg parsley, red mullet steamed over seaweed, red mullet with a tomato and tarragon dressing, grilled sardines with a shallot dressing, fillets of sole from Padstow, grilled sprats with a cobnut sauce, fried squid with an ink sauce.

Shellfish dishes for a first course

Recipes... cockles and mussels in a horn of plenty, stuffed cockles, a feuilletee of crab with hollandaise sauce, sole of lobster flan with chervil, moules mariniere, mussel tart with a saffron sauce, mussels with mange-tout and spaghetti, mussels with tomato and basil, stuffed grilled mussels, oysters with beurre blanc and spinach, deep-fried scallops wrapped in parma ham, sauteed scallops with chicory and noilly prat, sauteed scallops with mange-tout peas, scallops baked in their own shells, scallops with bacon, seafood pancakes.

Everyday main courses

Recipes... conchigliette with seafood and saffron, chargrilled conger eel with a rich red wine sauce, grilled marinated dogfish with a garlic sauce, lemon sole in puff pastry with cider mushrooms and cream, seafood thermidor, cod en papillote with beurre blanc, a poele of conger eel, fish cakes with turmeric coriander and cardamom, fish cassoulet, fish kebabs with a pastis mayonnaise, hake and potato pie with a garlic parsley and breadcrumb crust, a rather special fish pie, baked grey mullet with tomato olives and anchovies, leek and hake quiche, tandooried steaks of hake, herrings in oatmeal, stir-fried slices of lemon sole with garlic and ginger, a tourte of ling and prawns, scrowled pilchards, baked plaice with cheese and cider, plaice and artichoke pie, battered spiced and marinated pollack with raita and kachumber, chargrilled shark steaks with Keith Floyd's Sharp Sauce, escalopes of shark with noisette butter, a fricassee of skate with musrooms, skate with black butter, bouillabaisse, retsina fish stew, fish stew with saffron and cream.

Special main course fish dishes

Recipes... grilled sea bass with samphire, roast sea bass with a sorrel sauce, cassolette of brill scallops and crab, fillets of brill duglere, crawfish en croute, sliced crawfish salad with tomato chervil and fish fumet, grilled dover sole with our own parsley butter, braised dublin bay prawns with asparagus and a shellfish cream, a grillade of seafood, mixed deep fried fish and shellfish in tempura batter with aioli, the fruits de mer, poached halibut steaks with hollandaise sauce, poached halibut with dill, grilled john dory with a chive and fennel dressing, steamed fillets of john dory with a lime and ginger hollandaise, grilled lobsters with hot herb butter, lobster with a vanilla sauce, warm lobster salad with tomato and basil, monkfish cooked like a gigot og lamb with fennel and garlic, grilled red mullet with mediterranean flavours, escalopes of salmon troisgros, poached salmon with sauce verte, salmon in puff pastry with a champagne sauce, a ragout of turbot and scallops with cream and basil, fillets of turbot with lovage a chardonnay sauce and a green terrine.

Vegetable Recipes... french beans with lemon butter, cabbage with butter and chives, florence fennel with parsley and mild garlic, mange-tout peas a la francaise, boiled new potatoes with parsley and mint, coq d'or potatoes, parmentier potatoes, potato daube, potato pancakes with soured cream and juniper, samphire, spinach.