By Cree LeFavour
Fish celebrates the flexibility, healthfulness, and straightforwardness of training of fish and shellfish in additional than a hundred and twenty scrumptious recipes. 5 chapters are prepared by way of style profile, together with American, Bistro, Latin, East and South Asian, and North African/Mediterranean. every one recipe is grouped right into a set matching a chief process fish or shellfish with a complementary grain, pasta, salad, or vegetable. Fish encompasses all the top innovations for cooking seafood completely, together with grilling, roasting, salt-crusting, and wok-braising, and all dishes characteristic sustainable seafood. those fascinating recipes utilize one of many world's healthiest proteins, demystifying it and suggesting a year's worthy of nutrition for chefs of all ability degrees.
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Extra resources for Fish: 54 Seafood Feasts
Out they come, ready to use and at the peak of flavor. When using nuts for salads and coconut as a condiment, I recommend a light dash of kosher salt to bring out the flavor. I can’t think of a single nut that doesn’t benefit from salt. — HEAT AND CHILES — There are a lot of chiles in my recipes. If you like spicy food, this will please you— if not, or if you’re cooking for kids, not so much. Feel free to omit the chiles or to scale them back as you wish. Removing the seeds and membranes is one way of scaling back the heat.
1 CUP/220 G FRENCH PUY LENTILS 2 1⁄ 2 CUPS/600 G CHICKEN OR FISH STOCK (PAGE 27) OR WATER KOSHER SALT 3 ⁄ 4 CUP/100 G WALNUTS, TOASTED (SEE PAGE 30), SALTED, AND COARSELY CHOPPED In a medium saucepan, combine the lentils and chicken stock and set over medium heat. Simmer for 25 to 30 minutes, or until the lentils are tender and the liquid is absorbed. As the lentils finish cooking, watch carefully for scorching. Add some salt, stir, and taste, adding more salt as needed. Finish by sprinkling walnuts on top.
Look for superior grade or imperial. Salt cod is sometimes called morue, bacalao, or saltfish. — Blue Corn Griddle Cakes — Like pancakes, these tasty little cakes are irresistible. Make a big stack and keep them hot by swaddling them in a dish towel and popping them in a warm oven until you’re ready to eat. Be sure to have plenty of salted butter on hand. 2 EGGS, AT ROOM TEMPERATURE 1 ⁄ 4 CUP/50 G SUGAR 1 ⁄ 2 CUP/65 G ALL-PURPOSE FLOUR 1 TSP KOSHER SALT 1 CUP/240 ML WHOLE MILK 1 TSP BAKING SODA 5 TBSP/70 G BUTTER, MELTED BUTTER FOR THE GRIDDLE 1 CUP/140 G BLUE CORNMEAL (SUBSTITUTE YELLOW OR WHITE) FLAKY OR COARSE SALT Preheat the oven to 175°F/80°C.
Fish: 54 Seafood Feasts by Cree LeFavour