Nathan Outlaw Beetroot Cured Salmon SATURDAY KITCHEN RECIPE SEARCH

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Nathan Outlaw predicted by The Good Food Guide in 2009 to be one of the biggest chefs in the UK in the next decade started his career in 1992 at 14 working with his chef father. After stints with Gary Rhodes and Eric Chavot, Nathan moved to Padstow to The Seafood Restaurant in 1998 with Rick Stein and Paul Ripley. Two years in Cornwall were followed by two years at the Michelin starred Lords of the Manor in Gloucestershire with John Campbell.
He has two restaurants at the beautiful St Enodoc Hotel, offering both simple and contemporary dishes.
Nathan's Beetroot-cured salmon, deep-fried oyster, beetroot salad and smoked mackerel pâte
Restaurant Nathan Outlaw opened in 2007 and was awarded 2 Michelin Stars in 2011. It was named Best Fish Restaurant by the Good Food Guide the same year. Its seafood menu is frequently changing and is driven by locally caught seafood and amazing Cornish produce.
In May 2009, Nathan opened his second restaurant, The Seafood & Grill Restaurant which gave a casual dining arm to Nathan's business.
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Nathan Outlaw's British Seafood is due out in May next year (2012). In it he shares the secrets of his unique approach and provides a tempting collection of original recipes. A guide to sourcing, and buying and a step-by-step guide to preparing all types of fish and shellfish. In all there are over 100 recipes, 30 fish and how to pan-fry, grill, bake, steam, barbecue and deep-fry fish to perfection, avoiding the pitfalls of overcooking.

[@Food_D]

I'm in the process of doing this (Salmon currently curing) for the weekend. Not doing the Oysters as turning the dff on just for them will be a pain. The Salmon already looks amazing translucent.

[@fluffybunny558]

These are rock oysters!

[@18345h]

too much talking