By Jill Lambert
The final word fish cookbook for environmentally wide awake domestic chefs—a must-have for aficionados of good foodstuff 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 purely considerable species.
A solid seize explains that are the easiest, such a lot dependable seafood choices—and gains 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 brownies Benedict with Chive Hollandaise Sauce
* Bonnie Stern's Tilapia Piccata with Asparagus
Guided through SeaChoice, an initiative of Sustainable Seafood Canada, a short creation outlines what questions knowledgeable shoppers will be asking approximately seafood and gives a quick-reference consultant to the steered offerings. examine, for instance, why purple salmon is a more sensible choice than sockeye and why trap-caught prawns are foremost to internet stuck ones. The e-book additionally indicates substitutions in your favourite fish that won't healthy into the SeaChoice guidance, 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 resources for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
When hot, add pike in a single layer. Cook just until lightly browned on both sides, 2 to 3 minutes per side. ) Reserving the frying pan, transfer fillets to a baking sheet and roast until cooked through, 3 to 5 more minutes. Bell pepper and leek sauce In the frying pan used to cook the fish, melt butter on medium heat. Add yellow and red peppers and leeks and sauté on medium heat until tender, 4 to 5 minutes. Stir in white wine, deglazing the pan. When the wine is reduced by two-thirds, about 4 minutes, add fish stock and maple syrup.
Pickerel tempura Whisk egg yolks with water in a small bowl. In another small bowl, combine flour and cornstarch. Slowly add to the egg and water mixture, whisking constantly so the batter does not form lumps. Season with pinches of salt and pepper, then stir until well combined. Line a large plate with a paper bag. In a large straight-sided frying pan, heat vegetable oil on medium-high heat to 360˚f (use a deep-frying thermometer to check the temperature), or use a deep fryer if you have one. Pat pickerel fillets dry with a tea towel.
Reheat bacon fat in the frying pan on medium-high heat. When the fat is hot, add fillets and pan-fry on one side until golden, about 3 minutes. Turn fillets over and cook about 3 minutes more. To serve Arrange potato salad in the middle of each plate. Place a fillet atop each mound of salad. Spoon whitefish caviar around the base of the salad, then sprinkle with beets and bacon. indd 28 9/12/08 3:37:08 PM Almond-crusted Catfish Fillets Andrew Chase, Homemakers magazine Catfish North American, farmed: Best choice; International, farmed: Some concerns In a shallow dish, whisk together flour, salt, cayenne, and black pepper.