Category: Fish

Halibut en Paupiette, Leek Royale, Red Wine Sauce

Posted in Dairy, Eggs, Fish, Food, Green Vegetables9 Comments

One thing off the top here: Leek royale is awesome velvety delicious stuff. Ok, now that I’m done with that, the rest of this dish is very good too even if my execution is not as ideal or refined as I would’ve liked. Chef Daniel Bouloud made this, a version of it actually, popular when…… Continue reading Halibut en Paupiette, Leek Royale, Red Wine Sauce

Cod, Green Bouillabaisse and Aïoli

Posted in Book Recipes, Fish, Food, Green Vegetables, Sous VideLeave a comment

It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In Happy in the Kitchen chef Michel Richard serves this “Bouillabaisse” with nothing more than the Aïoli and croutons (like a real Bouillabaisse). I’ve always loved the idea of this vegetable stew that is…… Continue reading Cod, Green Bouillabaisse and Aïoli

Salmon, Collard Greens, Roasted Beets and Smokey Orange Dressing

Posted in Fish, Food, Green Vegetables, Root VegetablesLeave a comment

Dish 2 of the “January Trilogy” of light dinners features salmon. My preferred method to cook salmon fillets by far is using low temperature sous vide. It’s a process I wrote about before that includes brining the fish for a short time, bagging it with a little olive oil and cooking it at no more…… Continue reading Salmon, Collard Greens, Roasted Beets and Smokey Orange Dressing

Sockeye Salmon and Mixed Grains Rice with Citrus Miso

Posted in Fish, Food, GrainsLeave a comment

Japanese cuisine is still a bit of a mystery to me. In my imagining of what Japanese food I always think of few ingredients, simple presentation, clean flavors and of course seafood. This is, I am sure, an oversimplification of a diverse cuisine. Recently I found myself at home with a free night. The kids…… Continue reading Sockeye Salmon and Mixed Grains Rice with Citrus Miso

Smoked Salmon and White Asparagus, Sour Cream and Vattlingon

Posted in Fish, Food2 Comments

There is so much fantastic looking salmon in the market this time of year. Asparagus is also all over the place. Recipes combining these two lovely spring ingredients can be found in many books, sites and on restaurant menus. This recipe based on one from the book Neue Cuisine: the Elegant Tastes of Vienna by…… Continue reading Smoked Salmon and White Asparagus, Sour Cream and Vattlingon

Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion

Posted in Book Recipes, Fish, Food, Green Vegetables, Sous Vide2 Comments

For a 3 star restaurant, the food of Le Bernardin is not complicated. It relies on pristine fish and relatively simple preparation with few grand embellishments. Reading through Eric Ripert’s book On The Line about the NY city restaurant is a fantastic look into how a high caliber restaurant is run. The book deals with everything like…… Continue reading Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion

Monkfish Piccata

Posted in Fish, Green Vegetables1 Comment

Recently I cooked a nice fish dinner for Diana and I. The first course/appetizer was supposed to be some sort of shellfish (oysters maybe) and the main is a lovely halibut recipe from Le Bernardin  taken from Eric Ripert’s book On the Line (post about that is coming up soon). However, as soon as I walked…… Continue reading Monkfish Piccata

Salmon, Sauce Bois Boudran and Crushed Potatoes

Posted in Book Recipes, Fish, Food, Green Vegetables, Sous Vide1 Comment

I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or two recipes to my rotation that everyone loves in my family then it has done it’s job. Better books add more to the mix like a new technique, ingredient or…… Continue reading Salmon, Sauce Bois Boudran and Crushed Potatoes