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

By Jill Lambert

ISBN-10: 1553653858

ISBN-13: 9781553653851

The final word fish cookbook for environmentally unsleeping domestic chefs—a must-have for aficionados of excellent nutrition 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 purely considerable species.

A stable trap explains that are the simplest, so much dependable seafood choices—and positive aspects 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 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 proficient shoppers might be asking approximately seafood and offers a quick-reference consultant to the prompt offerings. research, for instance, why red salmon is a better option than sockeye and why trap-caught prawns are premiere to internet stuck ones. The ebook additionally indicates substitutions to your favourite fish that won't healthy into the SeaChoice guidance, so that you can nonetheless prepare dinner your stand-by recipes realizing you've made a accountable determination.

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Table of Contents

Chapter 1: vintage PANINI
Three-cheese & tomato
Muffuletta
Summer vegetable & basil
BLT
Reuben
Meatball
Turkey & bacon club
Turkey burger patty melt
Pimiento cheese
Pulled beef & slaw
Shrimp po'boy
PB&J
Turkey, brie & apple
Grilled fowl, tomato & mozzarella
Egg & bacon breakfast sandwich
Roast red meat & horseradish
Crab melt
Italian Cheesesteak
Croque monsieur
Roast turkey & cranberry
Grilled eggplant & tapenade
Cubano

Chapter 2: glossy PANINI
Roast red meat, bacon & pickled onions
Nectarine, arugula & brie
Creamy mushroom & thyme
Apple, cheddar & sage
Roasted peppers, goat cheese & salsa verde
Jalapeño popper
Zucchini, feta & tapenade
Chicken saltimbocca
Lamb, feta & harissa burger
Sausage, fontina & broccolini pesto
Buffalo chicken
Caribbean chicken
Hawaiian
Tuna nicoise
Asparagus, sun-dried tomato & chevre
Prosciutto, gorgonzola & fig
Caramelized onion & smoked gouda
Grilled salmon & herbed cream cheese
Roasted red meat, provolone & broccoli rabe
Mushroom, spinach & tarragon
Marinated artichoke, spinach & parmesan
Chorizo torta
Manchego & quince

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

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Indd 55 9/12/08 3:37:23 PM Portuguese Seafood Stew with Sablefish (Caldeirada da marisco) David Beston, Jericho Tennis Club, Vancouver Sablefish Alaska, British Columbia: Best choice; California, Oregon, Washington: Some concerns Mussels Farmed: Best choice; Wild: Some concerns Squid Best choice Spot prawns Best choice 6 Tbsp extra-virgin olive oil 4 cloves garlic, chopped 1 Tbsp cumin seeds, roasted and ground 1 small onion, diced 1 1/2 cups dry white wine, such as Vinho Verde 4 cups chicken stock 6 small Yukon Gold potatoes, in 1-inch dice 1 chorizo sausage (4 oz), cooked, cut in half lengthwise, then in 1/4-inch slices 2 ripe tomatoes, coarsely chopped In a large wide saucepan or a stockpot, heat 3 Tbsp of the olive oil on medium-high heat.

Vegetables 1 head of Russian kale or regular kale 4 Tbsp butter 6 to 8 winter parsnips, scrubbed and cut in thin sticks 1 lb fiddleheads, washed and scales removed Seared halibut 4 skinless halibut fillets (each 6 oz) 2 Tbsp virgin olive oil Finish vegetables While the halibut is cooking, bring water to a boil in the steamer. Melt 2 Tbsp of the butter in a small saucepan on low heat and keep it warm. Steam the kale for 3 minutes, then divide it among four plates and drizzle it with the melted butter.

Be especially careful toward the end of the cooking time not to allow the cider to burn or caramelize). Pour the apple syrup into a bowl, then stir in cider vinegar and shallots. Rinse salted herring under cold running water, then place on a clean tea towel to dry. Arrange fillets, skin side down, in a single layer in the bottom of a ceramic dish. Spoon the shallot mixture over the herring and season with freshly ground black pepper. Allow to stand at room temperature while you prepare the salad.

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


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