background preloader

Seafood/Fish recipes

Facebook Twitter

Le Figaro - Figaro Madame. Recette cabillaud aux asperges, crème de lait safrané -... Salmon tartare. Salmon tartare This tartare of salmon incorporates avocado, shallots, cilantro and crushed coriander seeds for a subtle blend of flavors enhanced by a lime-olive oil dressing.

Salmon tartare

It makes a fresh and palate-pleasing starter or can stand on its own as a lunch dish. The key is to use ultra-fresh salmon — called sushi-fresh in the States. Have the fishmonger remove the skin and bones. This makes preparation a breeze. For the coriander, crush the seeds using a spice grinder, coffee grinder or mortar and pestle. Serve the tartare in mounds, on its own or embellished with smaller mounds of chopped avocado, shallots and lime. The quantities below will serve 2 people. 3/4 pound (350 g) ultra-fresh salmon fillets (two fillets)1 medium-to-large shallot1 avocado 2 tbsp. finely chopped cilantro1 tsp. freshly ground coriander seeds1/4 tsp. salt, or more to tastefreshly ground black pepper1 lime2 tsp. olive oil, or more to taste Slice the salmon lengthwise into strips about 1/4 inch (6 mm) wide.

Grilled squid with garlic and parsley. Grilled squid with garlic and parsley Chipiron is the name for squid in and around the Basque region of southwest France.

Grilled squid with garlic and parsley

In this recipe, the squid are browned quickly on a very hot skillet or griddle (plancha) and flavored with chopped garlic and parsley. For best results, use fresh squid — the frozen variety contains too much water and won’t cook properly. If at all possible, have the squid cleaned by your fishmonger, leaving the skin intact. If not, the task of cleaning them yourself with add several minutes to the preparation time. Scallop Ceviche RECIPE. Cod crusted with pistachios. Scallop Ceviche recipe *** Thon grillé et avocat - une recette Poisson - Cuisine. Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’ Spelt is a wheat based whole grain which has a sweet, nutty taste.

Truffle glazed langoustines, spelt and horn of plenty mushroom ‘risotto’

It stays fluffy and distinct when cooked, creating a nicely al dente texture for a ‘risotto’ style dish. This creation using trompette mushrooms, truffles and langoustine is lavish and delicious. Serves: 4Preparation time: about 1 hour Ingredients Truffle glazed langoustines. Anecdotes de Cuisine: Morue noire (charbonnière) [sablefish] Juste une petite vite pour vous parler de la morue noire, qu’on appelle aussi morue charbonnière (ou sablefish en anglais).

Anecdotes de Cuisine: Morue noire (charbonnière) [sablefish]

Morue noire croustillante. Risotto de pommes de terre aux chipirons et beurre d'algue - une recette Chic et décontracté - Cuisine. Beurre aux algues. Beurre aux algues Un beurre aux algues, c’est un petit délice avec des fruits de mer et des crustacés.

Beurre aux algues

Je ne sais pas si vous connaissez celui de chez Bordier ? Il est trop trop bon. Quoi qu’il en soit, pourquoi ne pas essayer de ne la faire vous même ? Réalisez cette recette de Sonia Ezgulian, tirée de « Du beau, du bon, du Breton » et vous vous régalerez ! Crusty Broiled Cod with Littlenecks and Chourico  Recipe. Salmon With Anchovy-Garlic Butter. Moroccan Salmon with Cabbage and Couscous. Poached salmon fit for the French royal court - Kitchen Challenge.

Trout is delicious but always a minefield of tiny bones.

Poached salmon fit for the French royal court - Kitchen Challenge

Tuna is too redolent of the tuna sandwiches in my school lunches. You have to fight a cracked crab, and lobster disagrees with me. But I can’t remember a time when I didn’t love salmon. It has never let me down. Salmon is so delicious in and of itself and is such a pretty color when cooked, that I believe it benefits most from being cooked simply and allowed to shine as an entrée in its own right.

My two favorite ways to prepare salmon are broiling or poaching. For this kitchen challenge, I decided I’d buy a good bottle of white wine and make a real court bouillon for poaching my salmon. Until I started researching recipes, I’d thought the “court” in court bouillon referred to a method of poaching employed at the French royal court. Brown Sugar-Cured Salmon - Video. Blackened Fish Recipe. Cha Ca La Vong.

Michelle V.

Cha Ca La Vong

Agins/The New York Times SPECIALTY Wong restaurant's version of the Vietnamese dish cha ca la Vong. The combination of ingredients — turmeric, dill, shrimp paste and fish sauce — delivers an intriguing muskiness bolstered with chiles, silky noodles and a thicket of other fresh herbs to season the chunks of moist fish. My memories are still vivid after 10 years. Cha Ca Thang Long Recipe: Vietnamese Dill Fish with Turmeric. Chả cá thăng long is a pan-fried dill fish dish.

Cha Ca Thang Long Recipe: Vietnamese Dill Fish with Turmeric

Try saying that three times in a row! The yellow hue comes from aromatic turmeric powder. Unlike Indian and Middle-Eastern cooking, dill -called thì là in Vietnamese- is not a very common ingredient in Southern Vietnamese cooking save for a few seafood dishes. Dill has a unique fresh flavor; it's sautéed in the same pan where the fish was pan-fried, then mixed back with the turmeric fish. The moisture from the herbs keeps the fish from drying out. Ecrevisses en île flottante. Blackened Shrimp 'n Souffléed Grits. My friend Kurt, whom I met in Arizona twenty years ago, is relocating from Boulder to Savannah and I am pea green with envy.

Blackened Shrimp 'n Souffléed Grits

Mild winters, a beckoning seaside, and about fifty fewer sweaters is what Savannah means to me, so I’m enjoying his progress and anticipation as vicariously as can be possible. I did a menu search of Savannah restaurants and discovered that the three constant food items offered on menus are Shrimp ‘n Grits, Crab Stew and Fried Green Tomatoes, which seem fitting for a southern seaside. And, of course, Skillet Fried Chicken, Pulled Pork BBQ and Sweet Tea fill in any dietary gaps. Kurt has just returned from a reconnaissance trip and mentioned that he had Shrimp ‘n Grits five days in a row which put my teeth on edge and left me no choice but to up the ante in my own North Boondocks kitchen. Mackerel "Herring Style" with Cucumber-and-Bibb-Lettuce Vinaigrette Recipe at Epicurious. 1.

Mackerel "Herring Style" with Cucumber-and-Bibb-Lettuce Vinaigrette Recipe at Epicurious

Cut the thin ends off the mackerel fillets and set them aside. Cut the thick parts of the fillets crosswise into 8 thin, wide slices. Cesar Ramirez's recipe for Olive Oil Poached Shrimp and Spring Herbal Pea Soup. Wed April 16, 2014If shooting shuffleboard at the Royal Palms has given you a taste for geriatric gaming, be sure to expand your repertoire by swinging through on Wednesday to check out weekly bingo night. Don’t worry, this isn’t your typical stuffy church basement affair—it’s hosted by Linda Simpson and Murray Hill, celebrity drag personalities […] Mon April 21, 2014Ok, last weekend proved that we are finally out of the vortex, and it’s time to shift focus to nice, outdoor things, like picnics, bbqs, pig roasts and seafood boils. To get your first taste of that last one this season, buy your ticket now for the annual backyard clam boil at […] Thu April 17, 2014Did you know that the Roof at Whole Foods hosts events like a weekly Wednesday trivia night?

Me neither, which is why I was delighted to discover that starting this Thursday, the health food mega-facility will be serving monthly beer dinners in partnership with selected breweries. Scallops With Sorrel Butter - Video. IHM FISH FILLETS IN SCALE OF CHORIZO & ALMOND.

Oysters / Huîtres