Fish: 54 Seafood Feasts

354 Pages·2013·16.1 MB·English

by  Cree LeFavour

Text copyright © 2013 by — CREE LEFAVOUR — Photographs copyright © 2013 by —
ANTONIS ACHILLEOS — All rights reserved. No part of this book may be reproduced
in any form without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data available.
ISBN: 978-1-45212197-0
Designed by
— SARA SCHNEIDER — Food styling by
— GEORGE DOLESE — — ELIZABET NEDERLANDEN — — CHRONICLE BOOKS LLC —
680 SECOND STREET
SAN FRANCISCO, CALIFORNIA 94107
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CONTENTS
INTRODUCTION
8
AMERICAN FISH
33
NEW ENGLAND COD CHOWDER
with Blue Corn Griddle Cakes and Cherry Tomato–Parsley

Salad 37
— BLUE CORN GRIDDLE CAKES —
38
— CHERRY TOMATO–PARSLEY SALAD —
39
PANFRIED PACIFIC SARDINES,
Balsamic Onions with Pears, and Roasted Fingerling

Potatoes 41
— BALSAMIC ONIONS WITH PEARS —
42
— ROASTED FINGERLING POTATOES —
43
KAUAI AHI POKE

with Sushi Rice and Avocado-Daikon Salad 44
— SUSHI RICE —
46
— AVOCADO-DAIKON SALAD —
46
TROUT
with Lemon-Horseradish Cream, Prosciutto Kale, and Crispy

Parsnip Rounds 47
— PROSCIUTTO KALE —
48
— CRISPY PARSNIP ROUNDS —
49
BACON-WRAPPED GRILLED TROUT,

Walnut Lentils, and Sautéed Baby Kale with Apple 50
— WALNUT LENTILS —
51
— SAUTÉED BABY KALE WITH APPLE —
52
NEW HAVEN WHITE CLAM PIE

and Beet-Feta Salad 53
— BEET-FETA SALAD —
56
SHRIMP,

Grits, Shrimp Butter, and Greens 57
— GRITS —
58
— SHRIMP BUTTER —
59
— GREENS —
60
LOBSTER AND BLACK TRUFFLE LINGUINE

with Sour Apple–Bibb Lettuce Salad 61
— SOUR APPLE–BIBB LETTUCE SALAD —
63
SQUID, FRIED EGG, FRESH HERB, AND WALNUT SPAGHETTI

with Pear-Arugula Salad 64
PEAR-ARUGULA SALAD —
65
BISTRO FISH
67
BEER BATTER-FRIED FISH AND CHIPS

with Tartar Sauce, Raspberry Vinegar Shrub, and Pub Salad 70
— CHIPS —
71
— TARTAR SAUCE —
72
— RASPBERRY VINEGAR SHRUB —
72
— PUB SALAD —
73
BASQUE PEASANT BACALAO
:
Chiles, Potatoes, Sweet Peppers, and Tomatoes over Toast with

Tossed Greens 75
— TOSSED GREENS —
77
BRAISED SABLEFISH
with Pork Belly, Leeks, French Lentils, and Shaved Fennel

Salad 78
— SHAVED FENNEL SALAD —
79
ORECCHIETTE WITH FLAKED PACIFIC HALIBUT,

Charred Romaine, Sweet Pepper, and Pine Nuts 80
ALMOND-CRUSTED PACIFIC HADDOCK

with Fennel Carrots and Riced Chive Potatoes 82
— FENNEL CARROTS —
83
— RICED CHIVE POTATOES —
84
ALASKAN SALMON
with Béarnaise, Roasted Cipollini Onions and New Potatoes,

and Parmesan-Arugula Salad 85
— ROASTED CIPOLLINI ONIONS AND NEW POTATOES —
88
— PARMESAN-ARUGULA SALAD —
88
GRILLED YELLOWFIN TUNA
with Mustard Aïoli, Domino Potatoes, and Blackened Tomatoes
89
— MUSTARD AÏOLI —
90
— DOMINO POTATOES —
91