Harts of Stur Kitchen Issue 6, spring & summer 2018 | Page 52

The Kit
Fish
Schoo of
Be prepared to cook the finest fish suppers with this guide to buying
ingredients, equipment, cooking and even shucking and smoking
N
othing could be simpler than quickly frying a
fillet of Dover sole in the pan, but before you
even cook fish, there is plenty to learn. What
should you be looking for when buying fish,
what knives, pots and pans do you need and,
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of course, how do you shuck an oyster? From
River Cottage author Nick Fisher to Rick Stein
Sandbanks’ chef Pete Murt and the Crab House
Café’s oyster farmer, Dorset’s fish and seafood
experts are here to help.