Download A Good Catch: Sustainable Seafood Recipes from Canada's Top by Jill Lambert PDF

By Jill Lambert

The final word fish cookbook for environmentally wakeful domestic chefs—a must-have for aficionados of good meals and a fit planet.

One problem 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 merely ample species.

A strong seize explains that are the simplest, so much dependable seafood choices—and beneficial properties them in additional than seventy mouth-watering recipes from superstar 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 via SeaChoice, an initiative of Sustainable Seafood Canada, a quick advent outlines what questions knowledgeable shoppers may be asking approximately seafood and gives a quick-reference advisor to the suggested 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 publication additionally indicates substitutions in 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 dependable choice.

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Extra info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

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Indd 24 9/12/08 3:37:03 PM 76 Tomato-Anchovy Tilapia “en Papillote” 90 steVe wall, The Whalesbone Oyster House, Ottawa 78 80 Smoked Rainbow Trout Gougères Spice-seared Tuna with Avocado, Mango, and Pea Shoot Salad Jason wilson, Brix Restaurant and Wine Bar, Vancouver scott pohorelic, River Café, Calgary 91 Sicilian-style Baked Albacore Tuna with Tomatoes, Green Olives, Capers, and Raisins Dandelion Tea–cured Steelhead Trout karen barnaby, The Fish House in Stanley Park, Vancouver rusty penno, Boffins Club, Saskatoon 92 82 Crispy Fried Trout Fillets with Red Pepper Mayonnaise lesley stowe, caterer and cracker maven, Vancouver cinda chaVich, cookbook author, Calgary 83 Taco Trout Bake 93 bryan schillie, Selwyn Lake Lodge, Saskatchewan 84 Seared Rainbow Trout with Smoothed Cauliflower and Raisin-Caper Brown Butter Emulsion Jason roJas, Manhattan Restaurant, Vancouver, First-place winner, SeaChoice Culinary Competition 86 Blackened Tuna with Baby Shrimp and Tomato Salsa Sesame-seared Albacore Tuna with Fennel and Microgreen Salad andrea JeFFerson, Quince, Vancouver 94 Grilled Albacore Tuna with Fennel, Watercress, and Blood Orange Salad angelo prosperi-porta, Cooper’s Cove Guesthouse, Sooke, British Columbia 96 Cornmeal-crusted Rainbow Trout with Spot Prawn Salad and Garlic-Caper Butter Walleye Fillets with St.

Leftovers taste even better the next day. Horseradish Finely grate the horseradish. In a small bowl, combine horseradish, vinegar, sugar, and salt. Refrigerate, uncovered, for 12 hours. ) 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.

Season to taste with more salt and pepper. 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.

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