By Jill Lambert, David Suzuki
Read Online or Download A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs PDF
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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Chop tomatoes in a food processor or blender, then transfer to a large saucepan on medium-high heat. Bring to a boil, stirring often, and cook until thickened, 5 to 7 minutes. Add basil and season with salt and pepper. Remove from the heat and set aside. In another saucepan, on high heat, bring vegetable stock to a boil. Arrange halibut in a single layer in the glass baking dish and drizzle with white wine. Pour the boiling vegetable stock over the fillets. Cover with the parchment paper, oiled side down.
To serve Ladle curried mussel stew into individ- ual bowls. Top each serving with a piece of crispy hake and garnish with cilantro leaves. indd 37 9/12/08 3:37:13 PM Duck Bacon–wrapped Halibut Cheeks with Tomato Fennel Sauce Matthew Horn, The Masthead Restaurant, Cowichan Bay, British Columbia Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Smoked duck bacon 1/2 cup canola oil Note This dish can also be made using store- 1/4 cup maple syrup bought prosciutto as a substitute for the duck bacon.
When the oil just begins to smoke, carefully add perch fillets, skin side down. Dot butter evenly among the fillets and sauté for 3 minutes. Turn fillets over and cook another 30 seconds, or until fish flakes with a fork. To serve Place a perch fillet on each warmed plate, top with a generous dollop of the lemon aioli, and sprinkle with dill. Serve immediately. indd 52 9/12/08 3:37:22 PM Pickerel Tempura with Wasabi-Ginger Tartar Sauce Rémi Cousyn, Calories Bakery & Restaurant, Saskatoon Pickerel See Freshwater Fish, page 167 Wasabi-ginger tartar sauce In a bowl, com- bine mayonnaise, lemon juice, gherkins, capers, ginger, and wasabi powder.