163. Grilled Tuna with Warm White Bean Salad p.299

163. Grilled Tuna with Warm White Bean Salad p.299

The recipe in the book is similar to this one on Epicurious, except that the book calls for larger (6 oz) tuna steaks.
This dish was a triumph. As I’ve mentioned before my dining companion isn’t a fan of fish, and the book has 95 Fish and Shellfish recipes for us to get through. While she’s [...]

14 May 2008 | Fish and Shellfish, The Book | 2 Comments
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133. Poached Salmon in Aspic p.318

133. Poached Salmon in Aspic p.318

The recipe
I had so much fun making and presenting this, that even if it been inedible, it would have been worth it. Luckily, it tasted quite good. I absolutely knew that I needed an occasion to serve this dish. In honour of the aspic coated days of yore we organized a retro-potluck extravaganza. People brought [...]

20 December 2007 | Fish and Shellfish, The Book | 4 Comments
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122. Smoked Salmon Mousse with Salmon Roe and Crudités p.19

122. Smoked Salmon Mousse with Salmon Roe and Crudités p.19

The recipe
I was really looking forward to this recipe, but I didn’t expect to like it at all. I’ve never had a salmon mousse before, and it has a certain reputation. Pop culture uses it to indicate that a character is out of touch, horribly backwards, or disturbingly gross. I suspect many people can’t [...]

24 November 2007 | Hors D'Oeuvres & First Courses, The Book | 1 Comment
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86. Roasted Striped Bass with Chive and Sour Cream Sauce p.305

86. Roasted Striped Bass with Chive and Sour Cream Sauce p.305

The recipe. The Book doesn’t call for garlic chive sprouts though.
Finally fish! That one lonely fish dish has been an embarrassment for too long. I hated looking at the stats page and seeing the Fish and Shellfish section averaging just one mushroom. This was a much better dish, and I’m delighted to add it.
The [...]

1 September 2007 | Fish and Shellfish, The Book | Comments Off
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4. Fish en Papillote With Tomatoes and Olives p. 302

4. Fish en Papillote With Tomatoes and Olives p. 302

the recipe
This was less than the sum of it’s parts. A lot of good things went in: a couple nice halibut fillets, tomatoes, olives, red pepper flakes, orange zest, sage, wrapped and baked in parchment. What came out looked pretty, but tasted off. The individual flavors were good, but they didn’t meld particularly well. [...]

9 March 2007 | Fish and Shellfish, The Book | 3 Comments
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