By Jill Lambert
The last word fish cookbook for environmentally awake domestic chefs—a must-have for aficionados of good meals and a fit planet.
One crisis in culinary circles nowadays is sustainable seafood. There's a restrict to how a lot seafood the sea can produce, and we all know we need to fish responsibly and consume in basic terms plentiful species.
A sturdy seize explains that are the simplest, such a lot dependable seafood choices—and gains them in additional than seventy mouth-watering recipes from star cooks throughout Canada.
Included are such delights as:
* Jamie Kennedy's Marinated Herring with hot Apple and Potato Salad
* Karen Barnaby's Salmon and Edamame Salad with Wasabi Mayonnaise
* Lynn Crawford's Dungeness Crab truffles Benedict with Chive Hollandaise Sauce
* Bonnie Stern's Tilapia Piccata with Asparagus
Guided by way of SeaChoice, an initiative of Sustainable Seafood Canada, a short advent outlines what questions trained shoppers can be asking approximately seafood and offers a quick-reference advisor to the steered offerings. examine, for instance, why crimson salmon is a better option than sockeye and why trap-caught prawns are premiere to web stuck ones. The e-book additionally indicates substitutions to your favourite fish that will not healthy into the SeaChoice guidance, so that you can nonetheless cook dinner your stand-by recipes understanding you've made a in charge choice.
Read or Download A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs PDF
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Extra info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Transfer the fillets to a plate. Add bacon, clams, and garlic to the frying pan and sauté for 1 minute. Deglaze the pan with white wine and cook until the liquid is reduced by half, about 3 minutes. Using a slotted spoon, transfer the clams to a plate and set aside. Discard any clams that do not open. Add fish stock to the pan and bring to a simmer on medium heat. Add fillets, skin side up, and cook until the liquid is reduced by half, about 4 minutes. Transfer the lingcod to a platter and discard the bacon.
When the oil is hot, add jalapeño and cook, turning often, until charred and blistered on all sides, about 2 minutes. Remove from the heat and set aside to cool. Using a sharp knife, peel off the charred skin and cut off the core end. Cut jalapeño in half, then scrape out and discard the seeds. Finely chop jalapeño and add to the vinaigrette, whisking gently to combine. Grilled halibut Preheat a charcoal barbecue to medium-high. Lightly brush halibut on both sides with olive oil and season with kosher salt and freshly ground black pepper.
Indd 50 9/12/08 3:37:17 PM Line a plate with a paper bag. Using tongs, gently add two fillets to the saucepan, one at a time, submerging them in the oil and being careful not to overcrowd the pan. ) Poach for about 5 minutes, or until a fork penetrates the fish easily. Transfer the cooked pike to the paper bag–lined plate to drain, then keep warm in the oven while you cook the remaining fillets. To serve Arrange a handful of salad greens on each plate. Top with a piece of warm northern pike and season with salt and pepper.