At Elizabeth David's Table

Elizabeth David

Legendary cook, the late Elizabeth David introduced post-war Britain to the sun-drenched culinary delights of the Mediterranean and foods such as olive oil, pasta, artichokes and fresh herbs. Of English and Irish ancestry, Elizabeth has inspired many of today’s top chefs – Clodagh McKenna is a big fan having recently hosted an Ode to Elizabeth David Supper Night where she prepared some of her favourite ED dishes.

Now to celebrate 60 years since the publication of Elizabeth David’s first cookery book Mediterranean Food, a selection of simple recipes have been released.

Why not try Elizabeth David’s…

Sea Bass with Mushrooms and Potatoes
marseillaise

Serves 4

Bar or loop de mer is one of the most delicate fish of the Mediterranean, grilled on a bed of fennel stalks it makes the famous Provencal grillade au fenouil. The bass which come from Cornwall are the English equivalent and are well worth buying.

Ingredients

1 bass (1.25-1.5kg/21/2-3lb)

Coffee cup olive oil

A small glass dry white wine

Small bouquet of fennel leaves

2 cloves of garlic

250g/1/2lb onions

250g/1/1lb mushrooms

500g/1lb yellow waxy potatoes

Salt and pepper

Put the fish in a baking dish, pour over it the oil and wine, cover with chopped fennel and garlic.

Around it arrange the sliced onions, mushrooms and thinly sliced potatoes.

Season with salt and pepper.

Add 600ml/1pint of water and cook in a fairly hot over at 190C/gas 5 for about an hour.

Serve with aïoli (garlic mayonnaise) or rouille (spicy garlic sauce served with fish)

From At Elizabeth David’s Table, published by Michael Joseph. £25.