By Jill Lambert
The last word fish cookbook for environmentally wakeful domestic chefs—a must-have for aficionados of good foodstuff 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 simple terms plentiful species.
A strong seize explains that are the simplest, such a lot accountable seafood choices—and positive aspects them in additional than seventy mouth-watering recipes from superstar 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 via SeaChoice, an initiative of Sustainable Seafood Canada, a short advent outlines what questions knowledgeable shoppers could be asking approximately seafood and offers a quick-reference consultant to the prompt offerings. research, for instance, why purple salmon is a better option than sockeye and why trap-caught prawns are most well known to web stuck ones. The booklet 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 realizing you've made a liable determination.
Read or Download A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs PDF
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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
About an hour before serving, simmer apple cider in a small saucepan on medium heat, stirring often, until reduced to a syrup, 10 to 12 minutes. (Be especially careful toward the end of the cooking time not to allow the cider to burn or caramelize). Pour the apple syrup into a bowl, then stir in cider vinegar and shallots. Rinse salted herring under cold running water, then place on a clean tea towel to dry. Arrange fillets, skin side down, in a single layer in the bottom of a ceramic dish. Spoon the shallot mixture over the herring and season with freshly ground black pepper.
Season haddock fillets with salt and ground pepper. Place fillets, skin side up, in the pan and cook for 4 minutes. Turn the fillets over and cook until the fish feels firm to the touch, 2 to 4 more minutes. Yellow tomato vinaigrette 3 yellow tomatoes, chopped 1/4 cup extra-virgin olive oil 2 Tbsp champagne vinegar or white wine vinegar Salad 6 slices prosciutto 1 cup upland cress or watercress 6 radishes, thinly sliced 1 Granny Smith apple, unpeeled, cored and julienned Pan-seared haddock 1 Tbsp extra-virgin olive oil 6 haddock fillets (each 6 oz), skin on To serve In a small bowl, toss the salad with a tablespoon of the vinaigrette.
Place fillets, skin side down, in the pan and sear until skin is golden and crispy, about 3 minutes. Reduce the heat to medium and turn the fillets over. Cook for 4 minutes, or until the fish is firm and opaque. Transfer the sablefish to a plate. Cover and keep warm. indd 56 9/12/08 3:37:23 PM Return the pan to the heat and add kale. Season with sea salt and ground black pepper and cook, stirring often, until the greens are wilted, about 3 minutes. ) To serve Spoon the broth into six warmed bowls, evenly dividing the seafood, sausage, and potatoes among them.