Newfoundland’s codfish and kippers—but also halibut, mackerel, monkfish, salmon, trout, turbot, and more—are the stars of this new collection of recipes, the latest from cook and restauranteur Roger Pickavance.
Inside you’ll find a wide variety of creative recipes, including smoked cod lasagna, cured salmon with beetroot, blackened halibut, and salt turbot cakes.
228 Pages