By Jill Lambert
The last word fish cookbook for environmentally awake domestic chefs—a must-have for aficionados of excellent nutrients and a fit planet.
One drawback 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 purely considerable species.
A sturdy capture explains that are the simplest, such a lot liable 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 muffins Benedict with Chive Hollandaise Sauce
* Bonnie Stern's Tilapia Piccata with Asparagus
Guided by way of SeaChoice, an initiative of Sustainable Seafood Canada, a quick advent outlines what questions trained shoppers will be asking approximately seafood and offers a quick-reference advisor to the suggested offerings. study, for instance, why purple salmon is a more sensible choice than sockeye and why trap-caught prawns are greatest to internet stuck ones. The ebook additionally indicates substitutions on your favourite fish that will not healthy into the SeaChoice directions, so that you can nonetheless prepare dinner your stand-by recipes figuring out you've made a accountable 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
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. Add fennel, onions, carrots, celery, and garlic and sauté for 3 to 5 minutes, or until onions are translucent.
Pour canola oil into a frying pan on high heat. When the oil just begins to smoke, carefully add perch fillets, skin side down. Dot butter evenly among the fillets and sauté for 3 minutes. Turn fillets over and cook another 30 seconds, or until fish flakes with a fork. To serve Place a perch fillet on each warmed plate, top with a generous dollop of the lemon aioli, and sprinkle with dill. Serve immediately. indd 52 9/12/08 3:37:22 PM Pickerel Tempura with Wasabi-Ginger Tartar Sauce Rémi Cousyn, Calories Bakery & Restaurant, Saskatoon Pickerel See Freshwater Fish, page 167 Wasabi-ginger tartar sauce In a bowl, com- bine mayonnaise, lemon juice, gherkins, capers, ginger, and wasabi powder.
Sprinkle with pumpkin seeds. Bake until the tip of a knife inserted in the thickest part of the fish comes out warm, 7 to 10 minutes.