By Jill Lambert
The last word fish cookbook for environmentally wakeful domestic chefs—a must-have for aficionados of good meals and a fit planet.
One trouble 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 in simple terms ample species.
A solid capture explains that are the easiest, such a lot liable seafood choices—and good points 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 tarts 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 educated shoppers may be asking approximately seafood and offers a quick-reference advisor to the prompt offerings. research, for instance, why purple salmon is a more sensible choice than sockeye and why trap-caught prawns are most effective to web stuck ones. The booklet additionally indicates substitutions on your favourite fish that will not healthy into the SeaChoice instructions, so that you can nonetheless cook dinner your stand-by recipes figuring out you've made a in charge determination.
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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Pan-fried halibut In a large, straight-sided frying pan, heat ∑ cup of the vegetable oil on low heat. Stir in carrots and onions. Cook, covered but stirring occasionally, until the vegetables are soft, about 30 minutes. Add ketchup, tomato paste, and sugar and cook for 10 minutes, stirring occasionally. Season with salt and freshly ground black pepper, and set aside. Place the flour in a shallow dish. Season it with salt and freshly ground black pepper. Line a large cutting board with paper towels.
Lay a strip of duck bacon, one end toward you, on a clean work surface. Place a piece of halibut cheek on the end and roll the bacon away from you, completely encasing the halibut in the bacon. Press a toothpick through the bacon and into the halibut to secure the end. Repeat with the remaining bacon slices and halibut pieces. Season with salt and pepper. Heat an ovenproof stainless steel frying pan on medium-high heat, then add butter and canola oil. Once the pan is sizzling, sear wrapped halibut pieces on one side until the bacon is caramelized, about 3 minutes.
Rinse red onions under cold running water and drain well, shaking off any remaining water. Add onions to the fish and toss gently to combine. Stir in rocoto paste (or puréed chipotle peppers) and salt. Add lime juice and toss the ceviche gently. Stir in ice cubes for 2 minutes to refresh the fish, removing them before they start to melt. To serve Divide ceviche among four plates and garnish each serving with cilantro. Serve immediately with boiled sweet potatoes. indd 30 9/12/08 3:37:08 PM Champion Potato Seafood Chowder Duncan Smith, Claddagh Oyster House, Charlottetown Haddock Canada, bottom long-line: Best choice; US, bottom long-line: Some concerns; Trawled: Avoid Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Salmon Pacific, wild: Some concerns; Farmed: Avoid Melt butter in a large stockpot on medium-high heat.
A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs by Jill Lambert