The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
Moules Frites of Normandy! A visit to Normandy wouldn't be the same without some moules marinières, or moules frites. In the world famous mussels dish, the seafood is steamed in white wine and served with chips.
8 of the Most Inventive New Materials From the MCX Library