By Jill Lambert
The final word fish cookbook for environmentally unsleeping domestic chefs—a must-have for aficionados of good meals and a fit planet.
One difficulty 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 simply ample species.
A sturdy seize explains that are the simplest, so much dependable seafood choices—and gains 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 muffins Benedict with Chive Hollandaise Sauce
* Bonnie Stern's Tilapia Piccata with Asparagus
Guided through SeaChoice, an initiative of Sustainable Seafood Canada, a quick advent outlines what questions expert shoppers might be asking approximately seafood and gives a quick-reference advisor to the prompt offerings. examine, for instance, why crimson salmon is a better option than sockeye and why trap-caught prawns are top-rated to internet stuck ones. The booklet additionally indicates substitutions on your favourite fish that won't healthy into the SeaChoice directions, so that you can nonetheless cook dinner your stand-by recipes realizing you've made a dependable determination.
Read or Download A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs PDF
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Additional resources for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
In a separate frying pan, heat the remaining olive oil on medium-high heat. 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.
Remove from the heat. For best results, refrigerate the soup overnight to allow the flavours to infuse. Just before serving, gently reheat the soup on medium-low heat for 8 to 10 minutes. To serve Ladle the chowder into individual warmed bowls and enjoy. indd 32 9/12/08 3:37:08 PM Pan-seared Haddock with Seasonal Salad and Yellow Tomato Vinaigrette Renée Lavallée, The Five Fishermen, Halifax Haddock Canada, bottom long-line: Best choice; US, bottom long-line: Some concerns; Trawled: Avoid Yellow tomato vinaigrette In a blender, process tomatoes, olive oil, champagne (or white wine) vinegar, and pinches of salt and ground pepper until smooth.
Place duck breast and tomatoes in the smoker (or barbecue) for 1∑ hours. ) Remove duck breast and tomatoes from the heat and allow to cool. Slice duck breast lengthwise as thinly as possible. You will need one slice for each piece of halibut cheek. 3 Tbsp butter Tomato fennel sauce Heat canola oil in a frying 2 Tbsp soy sauce 2 Tbsp Worcestershire sauce 1 Tbsp grainy mustard mesquite wood chips 2 ripe tomatoes, in half Tomato fennel sauce 2 Tbsp canola oil 1 bulb fennel, roughly chopped 1 onion, roughly chopped 1 large carrot, peeled and roughly chopped 1 stalk celery, roughly chopped 3 cloves garlic, roughly chopped pan on medium-high heat.
A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs by Jill Lambert