Download A Good Catch: Sustainable Seafood Recipes from Canada's Top by Jill Lambert PDF
By Jill Lambert
The last word fish cookbook for environmentally wide awake domestic chefs—a must-have for aficionados of excellent foodstuff 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 devour purely plentiful species.
A strong trap explains that are the easiest, such a lot accountable seafood choices—and gains them in additional than seventy mouth-watering recipes from big name 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 short creation outlines what questions knowledgeable shoppers can be asking approximately seafood and gives a quick-reference consultant to the instructed offerings. examine, for instance, why crimson salmon is a better option than sockeye and why trap-caught prawns are leading to internet stuck ones. The e-book additionally indicates substitutions to your favourite fish that won't healthy into the SeaChoice directions, so that you can nonetheless prepare dinner your stand-by recipes understanding you've made a accountable determination.
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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
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.
Turn halibut over and grill for another 3 to 4 minutes, until just cooked through. To serve Place one piece of halibut on each plate. Whisk the vinaigrette, then spoon over each serving. indd 44 9/12/08 3:37:14 PM Halibut with Stewed Carrots and Horseradish Vitaly Paley, Paley’s Place, Portland, Oregon Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Note This dish can be served warm but tastes great cold, after marinating for two to three hours. Leftovers taste even better the next day.
Dredge both sides of each catfish fillet in the flour mixture, then dip in egg. Dip fillets in almonds, pressing nuts lightly onto the fish until well coated. Heat olive (or vegetable) oil in a frying pan on medium-high heat. Add catfish fillets and fry for 1∑ to 2∑ minutes. Turn fillets over and cook for 1∑ to 2∑ minutes more, or until the fish flakes easily. The almonds should be nicely browned when the fish is done. ) 2 Tbsp all-purpose flour 1/4 tsp salt 1/4 tsp cayenne pepper 1/4 tsp black pepper 2 eggs, beaten 1 1/2 cups finely chopped raw or blanched almonds 4 skinless catfish fillets (each 6 oz) 1/2 cup olive oil or vegetable oil 1 lemon, in 8 wedges, for garnish To serve Arrange catfish fillets on four warmed plates.