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 awake domestic chefs—a must-have for aficionados of excellent foodstuff and a fit planet.

One situation 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 basically considerable species.

A strong capture explains that are the simplest, so much in charge seafood choices—and positive aspects them in additional than seventy mouth-watering recipes from star 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 truffles Benedict with Chive Hollandaise Sauce
* Bonnie Stern's Tilapia Piccata with Asparagus

Guided by means of SeaChoice, an initiative of Sustainable Seafood Canada, a quick advent outlines what questions knowledgeable shoppers might be asking approximately seafood and offers a quick-reference consultant to the advised offerings. examine, for instance, why crimson salmon is a more sensible choice than sockeye and why trap-caught prawns are optimum to web stuck ones. The ebook additionally indicates substitutions on your favourite fish that won't healthy into the SeaChoice directions, so that you can nonetheless cook dinner your stand-by recipes realizing you've made a in charge choice.

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

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Spring vegetable salad Fill a medium saucepan three-quarters full with water. Stir in salt, then bring to a boil on high heat. Add carrots and cook for 2 minutes. Using a slotted spoon, transfer carrots to a colander and run cold water over them to stop the cooking. Drain and set aside. Bring the water back to a boil, add asparagus and cook for 1 minute. Using a slotted spoon, transfer asparagus to a colander and run cold water over them to stop the cooking. Drain and set aside. Repeat with green beans, cooking them for 2 minutes.

With the motor running on high, add olive oil and lemon juice in a slow continuous stream until the pesto is well combined. Transfer to a small bowl and set aside. Will keep refrigerated in an airtight container for 2 to 3 days. Spring vegetable salad Fill a medium saucepan three-quarters full with water. Stir in salt, then bring to a boil on high heat. Add carrots and cook for 2 minutes. Using a slotted spoon, transfer carrots to a colander and run cold water over them to stop the cooking. Drain and set aside.

Preheat the oven to 350˚f. Drain fillets, discarding marinade, and pat dry. Heat grapeseed oil in a large frying pan on medium heat. When hot, add pike in a single layer. Cook just until lightly browned on both sides, 2 to 3 minutes per side. ) Reserving the frying pan, transfer fillets to a baking sheet and roast until cooked through, 3 to 5 more minutes. Bell pepper and leek sauce In the frying pan used to cook the fish, melt butter on medium heat. Add yellow and red peppers and leeks and sauté on medium heat until tender, 4 to 5 minutes.

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