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Eyemouth haddock 153

Farmer, Fanny 79

Fast days 169

Fennel:

Catfish and Beurre Noisette with 457

Grayling Grilled with 425

Red Mullet, Grilled with 294–5

Salmon with 308

Swordfish Steaks with 415

Field, Michael 209

Fiennes, Celia 417

Filipino Fish and Guava Salad 478–9

Filleting fish 4

Fillets, grilling 5

Finnan haddock 152–9

in Caisses à la Florence 154–5

in Cullen Skink 154

with Egg Sauce 155–7

in Kedgeree 157–8

in Omelette Arnold Bennett 158–9

Fish:

choosing 3

cleaning 4

cooked, testing 6

cooking methods 4–5

glaze 10

kettle, for salmon 304–5

protein content 1

skinning and filleting 4

stale 3

stock 9–10

Fish Cakes 511

Fish Pies, Sauce Normande for 23

Fish Pudding 92–3

Fish Stews 502–22

method 474–5

Catalan 502–3

Chowder 514–16

Sauce à la créole for 32

Fish Terrine 512–13

Basic 447–50

Fisherman’s Soup 498–9

Fishmonger’s Tuna 431–2

Fiskepudding 92–3

Flake 460–1

Flatfish:

grilling 5

size 374

skinning and filleting 4

in Sashimi 364–7

Flavour, and freezing 497

Flemming, Richard 169

Flétan de Jonghe Marc 176

Flounders 374

Fluke 374

Flying Fish 462–3

Pie 462–3

Fogas 265

Foil:

for cooking fish 5, 7

Salmon cooked in 305–6

Fonds d’artichauts Ninette 282–3

Food and Agriculture Organization 3

Forell 310–12

Fraisse, Pierre 214

Frampton-on-Severn 125

France, clams 77

Frederick, J. George 59

Freeman, Mrs Bobby 302

Freezing, and flavour 497

French at Table (Oliver) 520

French Dressing 45–6

French Provincial Cooking (David) 35, 214, 238, 520

Freshwater Crayfish 463–5

Friture de laitance avec sauce moutarde 189

Frost, W. E. 416

Fruits de Mer Filling 513–14

Frying fish 5

Fumet de poisson 9–10

Garfish 466–7

Sauce Verte de Chausey for 25–6

Garlic:

Anchovy and Caper Sauce 49

Butter 15

Garum 48

Gastronome Mayonnaise 39

Gastronomia Vasconum (de Echeverria) 102

Gastronomie Bretonne (Morand) 517

Gastronomie Normande (Morand) 469

Gastronomie Pratique (Ali-Bab) 105, 155, 189

Gentle Art of Cookery (Level & Hartley) 154

Gigot de mer à la palavasienne 231–2

Gin in Coquilles Saint-Jacques 340–1

Ginger:

with Mackerel, Pears and Port 227

with Salmon 315

Girolles in Merlans à la verdurette 452

Gisalberti family 402

Glasgow Pales 153

Glasse, Hannah 223, 341, 463, 492, 493, 495

Glaze, fish 10

Gold Cook Book (De Gouy) 80

Goncourt, Edmond de 114–15

Gooseberry/ies:

Mackerel with 225–6

Sauce 32–3

Grapefruit and Crab Salad 118

Grapes in Sole Veronique 380–1

Gratin, Sauce Normande for 23

Gravadlax 310–12

en Papillote 312

with Mustard and Dill Mayonnaise 40

Grayling 418

Grilled with Fennel 425

with Horseradish and Walnut Sauce 41–2

with Morels 425–6

in Pesce persico alla salvia 267–8

Great Yarmouth bloaters 192

Green Fish Soup 150–1

Green Mayonnaise 39

Green, Seth 417

Greenland halibut 173

Greenwich, ministerial whitebait dinners 442–3

Grey mullet 140–7

cooking methods 140–1

preparation 141

roe 529, 530

Baked with Fennel and Pastis 145–6

Baked with Jerusalem Artichoke and Black Olives 142–3

Baked Parcels 141–2

Charente style 146

with Olives 143–5

in Pastry Case 353–4

with Pernod Remoulade 40–1

with Sauce Andalouse 22

Grilling fish 5

Grilse 299–300, 303

Groupers 350–2

with Bresse Bleu cheese 351

Guava and Fish Salad, Filipino 478–9

Guide Culinaire (Escoffier) 85, 150, 391

Guillot, Constance 214

Gullane mussels 237

Gumbo Bisque, Chilled 115–16

Gurnard 467–70

in Bouillabaisse 520–1

with Cheese and Wine Sauce 468–9

in Cornish Bouillabaisse 503–5

in Moulines farcies à la fécampoise 469–70

Sauce Verte de Chausey for 25–6

Haddock 148–60

heads, in soup 163

preparing 149

speldings 495–6

Gratin with Courgettes, Escoffier’s 150

in Green Fish Soup 150–1

Grilled with Lime and Ginger Butter 151–2 see also Finnan haddock, Arbroath smokies, Smoked haddock

Hairdresser’s Perch 266

Hake 161–8

heads, in soup 163

preparing 162–3

salting 99

in Aspic 163–4

in Catalan Fish