By Jill Lambert
The last word fish cookbook for environmentally awake domestic chefs—a must-have for aficionados of excellent meals and a fit planet.
One quandary 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 devour in simple terms considerable species.
A solid seize explains that are the easiest, such a lot accountable seafood choices—and beneficial properties them in additional than seventy mouth-watering recipes from megastar 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 tarts Benedict with Chive Hollandaise Sauce
* Bonnie Stern's Tilapia Piccata with Asparagus
Guided by means of SeaChoice, an initiative of Sustainable Seafood Canada, a short advent outlines what questions expert shoppers will be asking approximately seafood and gives a quick-reference advisor to the suggested offerings. research, for instance, why purple salmon is a more sensible choice than sockeye and why trap-caught prawns are ideal to internet stuck ones. The publication additionally indicates substitutions on your favourite fish that will not healthy into the SeaChoice directions, so that you can nonetheless cook dinner your stand-by recipes realizing you've made a dependable selection.
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
Indd 41 9/12/08 3:37:14 PM Baked Pacific Halibut with Herb Pesto and Warm Spring Vegetable Salad Lynn Crawford, Four Seasons Hotel, New York Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Herb pesto 1/4 cup chopped fresh dill 1/4 cup chopped fresh Italian parsley 1/4 cup chopped fresh mint 3 Tbsp capers 2 cloves garlic, minced 8 small anchovy fillets, minced 1 Tbsp Dijon mustard 1/4 cup olive oil 2 Tbsp fresh lemon juice Spring vegetable salad 1/2 tsp salt 12 baby carrots, cut in half lengthwise 1 bunch asparagus, peeled, in 1-inch pieces 1 cup green beans, trimmed 1 cup fingerling potatoes 2 Tbsp olive oil 1 Tbsp butter 2 shallots, finely diced Herb pesto In a blender or a food processor, combine dill, parsley, mint, capers, garlic, anchovies, and Dijon mustard until mixed.
Keep warm on low heat. In another stockpot, bring cream and orange liqueur just to a boil on medium-high heat. Reduce the heat to medium, add mixed fish, and simmer gently until almost completely cooked, about 5 minutes. ) Add the fish mixture to the soup, and season with salt and pepper. Stir in the chives. 4 Tbsp butter To serve Ladle chowder into eight warmed 1/4 cup finely chopped chives bowls, distributing the seafood evenly. Serve immediately. indd 31 9/12/08 3:37:08 PM Finnan Haddie and Chorizo Chowder Michael Howell, Tempest Restaurant, Wolfville, Nova Scotia Haddock Canada, bottom long-line: Best choice; US, bottom long-line: Some concerns; Trawled: Avoid 3 Tbsp goodquality olive oil 1 1/2 lbs chorizo sausage (about 4 links), casings removed and sausage roughly chopped in 1-inch dice 1 large carrot, peeled and diced 2 stalks celery, diced 1 large white onion, diced 3 cloves garlic, minced 1/4 tsp hot red pepper flakes 4 bay leaves 1 lb white potatoes, peeled and diced 3 cans (each 14 1/2 oz) whole evaporated milk 2 cups fish stock (page 21) or water 2 to 3 dashes Tabasco sauce 1 lb smoked line-caught haddock, skin trimmed, bones removed, and thin tail pieces reserved for stock (see note) Note Make a flavourful smoked haddock stock by adding the trimmings to regular fish stock or water.
Combine until sugar is dissolved and the mixture is emulsified. Will keep refrigerated in an airtight container for 2 days. Seared lingcod and vinaigrette In a large frying pan, heat olive oil on high heat. Add lingcod, skin side down, and sear for 2 to 3 minutes until golden brown. 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.