Fish
White
fish
Many people
are unconfident when it comes to cooking white fish, yet it tastes
best when cooked simply - just dipping the fish in flour, pan-frying
in a bit of butter and serving with a wedge of lemon will give
you a dish that's fit for a king.
Cleaning
One of the first things you need to do is get rid of the gills,
so lay the fish on its back and ease open the gill flaps. Ease
out the fan of the gills from between the gill flaps, sever and
discard.
Use a scissors to trim off all the fins.
Cut open the belly of fish and take out the guts. Use cold running
water to rinse thoroughly, both inside and out.
Filleting
Begin cutting from just behind the head. Take your knife and cut
into the back of the fish. Slide the knife along one side of the
backbone to loosen the fillet. Try to keep the knife as close
to the backbone as possible.
Carry on slicing along the length of the fish, cutting the fillet
just after the gills and at the tail.
Cut the second fillet from the opposite side of the fish, using
the same method as for flat fish.
Boning
Cut through just behind the gills without severing the head completely.
Ease the head away from the body, so that most of the guts come
with it. Scoop out any remaining guts using a knife.
Slice along the back of the fish, easing your knife between the
flesh and the backbone, being careful to keep the knife pressed
against the backbone, and avoiding puncturing the belly. Lay the
fish out flat, opening it like a book.
Lay the fish flesh-side down and remove the backbone and small
adjoining bones.
Bass
Silver bass, sea bass and striped bass have delicious flavours
and are great barbecued. Buy as steaks or fillets at any time
of the year. This fish is wonderful when grilled over charcoal,
and can be steamed, poached or baked. Bass goes well with strong-flavoured
ingredients such as garlic, herbs, and rich tomato sauce.
Bream
There are a number of fish that come under the banner of 'bream'.
These include black bream, red bream from Europe, porgies and
scups from America, and the Mediterranean gilt-head which is perhaps
the tastiest of the lot. Rather confusingly, the Norway haddock,
or redfish, is sometimes known as 'bream', but its flavour and
texture isn't as good as sea bream. All have a coarse, succulent
and choice flesh. Bream is best bought in the autumn, though it's
available all year. Buy whole or as fillets, and ask the fishmonger
to take the scales off. Grill or bake marinated sea bream in foil.
American porgies are delicious when rolled in corn meal, fried
in bacon fat and served with parsley and lemon.
Cod
Cod is still a popular fish despite being over-fished. Best in
winter, you can get it all year round, but the fresher the fish,
the better the flavour. Frozen cod is good but not quite as tasty
as fresh. When choosing cod, be careful to avoid fish with blotches
of pink or yellow. A very versatile fish, its flaky flesh works
well poached, baked, fried, or grilled. Cod is always good in
fish pie and, as it has a strong flavour, it works well with rich
sauces. You can use cod roe to make your own taramasalata dip,
too. Salt cod or bacalao is popular in Caribbean and Mediterranean
cookery - but remember to soak it in cold water for 24 hours before
use to rehydrate it and to dilute the saltiness.
Haddock
A member of the cod family and very similar in flavour, haddock
tends to be a little more expensive than cod. It has firm flaky
flesh and is best bought in winter or early spring. You can, however,
buy haddock throughout the year, usually as fillets. Like cod,
this is a versatile fish and can be cooked in similar ways. Smoked
haddock is tasty, too.
Hake
The various fish that come under the banner 'hake' are deep-sea
members of the cod family and are popular throughout Europe and
America. Hake is quite a mild fish, having a more subtle flavour
than cod. In France it's known as 'saumon blanc', while in America
it's 'ling' or 'whiting'. Rather confusingly, whiting in Europe
is a different, less tasty fish. A tip if you're buying your hake
frozen is to avoid the South American variety, which has a poorer
flavour. Hake is easy to prepare, as it has few bones. You'll
usually see it for sale whole, or as fillets and steaks. It's
a reliable fish fried or poached or used in fish soup.
Whiting
Whiting is a small member of the cod family, and should be bought
very fresh as it loses its flavour over time. Like cod, this fish
is best in winter but is on sale all year. While it's not as exciting
as some of the other white fish, it's useful for turning into
fishcakes or fish mousse.
Other
white fish
Other white fish include coley, pollack, torsk (also known as
cusk) and pouting. These fish are less flavoursome than their
more famous cousins, but make good, cheap additions to soup or
pies. Grouper is a notable white fish with good texture and flavour
that features as a delicacy in many Mediterranean dishes. Available
whole, as steaks or as fillets, you can cook these as you would
sea bass.
Flatfish
Flatfish include
some of the most sought-after fish, such as the delectable Dover
sole, and the most familiar, such as plaice, with its distinctive
orange-spotted grey upper side.
Preparing flatfish
Gutting and trimming
Most flatfish have already been gutted when sold, so trimming
the fish usually only involves cutting away the fins and removing
the head behind the gills.
Filleting
Fillet by slicing the body along the backbone from head to tail.
The backbone in fish usually runs along the midline of the body.
Start just below the head. Slide the knife closely down the bones
from the backbone to the sides. Lift away the first fillet and
repeat on the other side. Repeat the process for the two fillets
on the opposite side of the body.
A similar
process can be used to create pouches in the fish for stuffing.
Simply stop short of cutting the fillets off the body. Use scissors
and a knife to remove the bones, then stuff.
Skinning
To skin fillets hold the tail end and pass a knife between fillet
and skin. To skin whole fish cut through the tail end of the fish
to the skin. Then, using your fingers, pull the fish away from
the skin, working from tail to head. Use a knife to cut the skin
at the head.
Cooking
Remember, most fish cooks quickly, and shouldn't be overcooked
or it'll lose flavour.
Flatfish
varieties
Dover sole
One of the kings among fish is definitely the Dover sole. It has
a delicate flavour and its flesh is lightly textured (not 'meaty')
but firm enough to hold together when you cut into it. Available
all year in Europe, this great fish can be bought whole or in
fillets. If you buy it whole, ask the fishmonger to skin it. Keep
the bones and head, even if you ask for it filleted, to make fish
stock. Though this fish suits many recipes, it's best cooked whole:
grilled, fried or served à la meunière (a sauce
of browned butter, parsley and lemon juice). Fillets are also
available and good with recipes which include sauce. Cook on the
bone for extra flavour.
Flounder
Flounders include the European flounder or fluke, which doesn't
have a good reputation for flavour. In contrast, summer and winter
flounder are better regarded. Buy whole or in fillets. Cook slimmer
flounders as you would a Dover sole. Thicker flounder can be cooked
along the same lines as a turbot.
Halibut
A similar-tasting but cheaper version of turbot, halibut can grow
to a massive 2m (6ft) long. Halibut is available all year. Young
halibut is the best, but steaks, fillets and cutlets are all available
from larger fish. It tends to lose texture if frozen. Keep halibut
moist while cooking: do this by cooking in sauce. Good rich sauces
for this fish include hollandaise, parsley and lobster.
Lemon
sole
A tasty fish, 'lemon sole' is a misnomer since it's neither a
real sole, nor does it taste of lemon. It is in fact a variety
of plaice. It's available all year as fillets or whole fish. Cook
as you would a Dover sole, or fry after coating with egg and crumbs.
Plaice
Recognisable by the orange spots on its upper side, plaice has
soft flesh and a delicate flavourand is available to buy whole
or in fillets all year round. Good coated in egg and breadcrumbs
and grilled or fried in batter like the chip-shop mainstay, and
tasty if poached in milk and served with cheese sauce. Plaice
cooks very quickly - it should only need a total cooking time
of four to five minutes, fried or poached.
Turbot
Along with Dover sole, turbot is one of the great fish. It's expensive,
but the flesh is tasty and firm. Available all year in fillets,
steaks and to buy whole. If the flesh has a hint of blue the fish
is stale. Good poached or grilled with a simple parsley or hollandaise
sauce. Turbot kettles are used to cook whole fish.
Other
flatfish
Other notable flatfish include the brill, the dab, the megrim
and the curiously named witch. All are available through autumn
and winter; brill is available all year. Buy whole or as fillets.
With the exception of brill, these aren't the greatest tasting
fish, but you may find they're cheaper. Cook brill as you would
a halibut, sole or turbot. Dab is good grilled, or crumbed and
fried. Megrim can be made into fish soup, or eaten as fried breadcrumbed
fillets. Witch should be cooked similarly to sole but with more
seasoning.
Oily
fish
Although they're
often overlooked in favour of more "fashionable" white
fish, oily fish are a fantastic source of protein and vitamins;
theyre also high in unsaturated fats which makes them a healthy
option, too.
Preparing oil-rich fish
Cleaning
One of the first things you need to do is get rid of the gills,
so lay the fish on its back and ease open the gill flaps. Ease
out the fan of the gills from between the gill flaps, sever and
discard.
Use scissors to trim off all the fins.
Cut open the belly of fish and take out the guts. Use cold running
water to rinse thoroughly, both inside and out.
Filleting
Begin cutting from just behind the head. Take your knife and cut
into the back of the fish. Slide the knife along one side of the
backbone to loosen the fillet. Try to keep the knife as close
to the backbone as possible.
Carry on slicing along the length of the fish, cutting the fillet
just after the gills and at the tail.
Cut the second fillet from the opposite side of the fish, using
the same method as for flat fish.
Boning
Cut through just behind the gills without severing the head completely.
Ease the head away from the body, so that most of the guts come
with it. Scoop out any remaining guts using a knife.
Slice along the back of the fish, easing your knife between the
flesh and the backbone, being careful to keep the knife pressed
against the backbone, and avoiding puncturing the belly. Lay the
fish out flat, opening it like a book.
Lay the fish flesh-side down and remove the backbone and small
adjoining bones.
Herring
The tasty herring is rich in protein and vitamins. Herring has
suffered from the effects of over-fishing and is less less commonly
found than it once was. It is available all year but best from
spring to autumn. The fish are usually sold whole. Ensure freshness
by choosing large, firm and slippery fish. Clean before cooking.
It's usual to dispose of the head, and the bones are soft and
easily removed. Cook by boning, opening fillets out, seasoning
with oatmeal and shallow-frying in butter - serve hot or cold.
Herring is perhaps best cooked in white wine or light vinegar
- the acid flavours suit the rich flesh. Also good scored, brushed
with butter and grilled. The traditional accompaniment is mustard,
though horseradish is good too. Herring can be pickled, soused,
marinated, salted and smoked. Herring roe is also full of flavour
and worth keeping.
Mackerel
Mackerel's pink, firm flesh is tasty, nutritious and inexpensive.
It has distinctive silver-blue skin with dark bands and a pale
belly. The skin should shine - if it doesn't, don't buy it. Available
all year but best in late spring and early summer. Usually sold
whole. Buy one mackerel per person for a main course. Generally
choose smaller fish. Cook with or without head (the head is too
oily for fish stock or soup). Mackerel is good grilled, dry-fried,
barbecued or poached in white wine. Stuffed mackerel is also a
popular option. The traditional accompaniment is green gooseberry
sauce, though strong flavours like mustard, horseradish and curry
are also good. Also suits being pickled, soused and marinated,
salted and home-smoked. Ideally the skin should be crisp and a
rich-brown when cooked.
Sardines
Sardines - baby pilchards - are fantastic when served very fresh.
These long, thin, silver fish are best when cooked near where
they're caught - they don't travel well. They're available throughout
winter and are best in spring, and are usually sold as whole fish.
Servings of fish per person depends on the sardines since they
vary in size. They're also available frozen, and the best ones
are Portuguese. Remove the scales by brushing tail to head with
finger and thumb under running water. Grill the sardines or barbecue
them after coating with olive oil and salt. Eat hot or cold, or
shallow fry after a thin coating of flour. Squeeze lemon over
cooked fish and serve with crusty bread and tomato salad.
Pilchards
- the adult sardine - are blue-green fish about the size of a
herring. Best eaten from the summer catch, they're delicious fresh,
grilled like sardines. However, most pilchards are processed and
canned. Pilchards are a speciality in Cornwall where they swim
to their northern limit.
Other
oil-rich fish
Other oil-rich fish include anchovy, bluefish, horse mackerel
(scad), smelt, sprat and whitebait. Fresh anchovies are best prepared
and eaten similarly to sardines - they also don't travel well
so are best in the Mediterranean. Sprats are tiny, silver fish
with very oily flesh and are best grilled. Whitebait are young
herrings or sprats and are delicious. They're quite small so serve
whole - dip in milk, shake in a bag with flour and deep fry until
golden brown. Serve with lemon and brown bread and butter. Smelt
- from the salmon family - are good, especially when very fresh,
but do go through good and bad years. Best in winter and spring.
Treat horse mackerel as you would normal mackerel, though it's
more coarse and bony and may not respond as well to cooking. Bluefish
is available along the east coast of America and in the Mediterranean.
A larger fish than other oil-rich fish, its oily, soft flesh is
best with piquant flavours, and is good grilled or poached in
white wine.
Shellfish
Shellfish
is a broad term for crustacean, mollusc and cephalopod seafood.
Each has its own varieties and its own peculiarities of preparation.
Most shellfish is easy to cook and is rich in minerals and bursting
with flavour.
Scallops
Scallops are highly regarded and expensive. The shells
are rounded and fan-shaped, varying in size from the smaller queen
scallops 7cm (3in) across to larger ones of about 18cm (8in) across.
The edible part is the round white muscle and the orange and white
roe (called coral). The frilly gills and mantle should be used
for soup and stocks. Open scallops by putting into a hot oven
or by separating the shells with a knife. Eat as soon as possible
after buying. Steam, shallow-fry in butter, garlic and parsley
or grill with bacon. Cook gently to preserve the rich delicate
flavour. Small ones should only need a few seconds. Larger ones
may need a minute or so.
Cockles
Cockles are rarely sold fresh. Usually you'll find them preserved
in vinegar or brine - they're good as piquant appetisers. The
chewy, juicy and salty whelks resemble pointed snails when fresh,
and are usually sold ready-cooked - they're good in seafood platters.
The delicious black sea snails known as winkles are good for appetisers.
Usually sold cooked, they're good seasoned with tarragon or parsley
and white wine. Clams are used in Italian cookery (vongole), and
along the eastern coast of America clams they're used frequently
in soups and chowders. Razor-shell clams are shaped like cut-throat
razors - excellent when steamed.
Crab
Each region of the world has its favourite local crab: in Europe,
it's the Brown crab and the Spider crab; along the Eastern seaboard
of the US, it's the Blue crab; and along the Pacific coast of
the US, it's the delicious Dungeness crab. The soft brown flesh
from under the hard upper shell is rich, and contrasts well with
the sweet, dense white flesh found in the claws and body. Males
often have larger claws and more white flesh. However, females
may have 'coral' - a sumptuous red roe. Buy crabs that feel heavy
for their size and smell fresh and sweet whether alive or cooked.
If there's a hint of ammonia don't buy. Crabs are best bought
alive and cooked at home. You'll need about 115g/4oz of meat per
person - this is about 450g/1lb for a crab with shell intact.
Eat cold cooked meat with brown bread, butter and mayonnaise.
Steam to make a bisque (shellfish soup), or grill or deep-fry
newly moulted crabs to eat à la meunière.
The body:
1. Loosen the meat from the shell by hitting the back underside
of the shell.
2. With the shell towards you, stand the crab up and force the
body away from the shell using your thumbs.
3. Twist the tail off. Discard.
4. Twist off the legs and crack open to access the meat.
5. Pull away the gills that lie close together along the body.
6. Use a sharp knife to split open the body down the centre. Remove
the meat.
The shell:
Scrape out the edible brown curd from the shell. Use for sauces.
Brown crab
from Europe is available all year, and reaches 20 to 25cm (8 to
10in) across with heavy front claws with almost-black pincers.
Its shell is rusty-red or brown. The hairy legs are red but mottled
with white. A 450g (lb) crab feeds one person.
The Atlantic
blue crab grows to 20cm (8in) but is usually sold smaller. It
has a blue-brown shell. When newly moulted the crabs are caught
with soft shells and deep-fried for eating whole.
Reaching 20cm
(8in) at maximum size, this crab has plenty of delicious white,
dense sweet meat. The meat in the shell is also fine, notably
different for its pale grey colour. Very popular in California.
Popular in
France and Spain, a sweet-flavoured crab that resembles a large
spider. It has no large claws. One crab should be sufficient per
person.
Dublin Bay prawns
Also known as langoustines, Norway lobster and scampi,
these orange-pink shellfish from the north-east Atlantic and Mediterranean
resemble small, slim lobsters. They're an expensive choice with
little meat, but are delicious if freshly caught and cooked. The
best specimens can be bought from late spring to late autumn and
are cooked in the same way as lobster. Because of their smaller
size, they need less cooking. Usually only the tail is sold. In
their shells 900g (2lb) should be enough for four people - out
of their shells, half this will be enough. They should be available
frozen all year. If raw then boil in well-salted water for a maximum
of ten minutes. Then eat with melted butter. However, fresh langoustines
may be pre-boiled. Reheat gently, don't re-cook or they'll toughen.
Also, overcooking ruins their texture and flavour. Alternatively
eat them cold in a salad with mayonnaise or vinegar dressing.
They're good grilled with oil and garlic, and deep fried in batter.
Prawns
There are a host of prawn species and they vary in size from five
to 18 cm long (2 to 7in). King prawns grow even larger - up to
23cm (9in).They also come in many colours, from the familiar common
pink prawns to the browny-blue tiger prawns. Prawns are available
all year round, though usually frozen in the UK. Fresh raw prawns
are the tastiest. They should be firm and springy with bright
shells. If they're limp, soft or have an ammonia smell then don't
buy. Ensure frozen prawns are properly defrosted before heating.
Cook raw prawns by dropping them into boiling salted water for
a couple of minutes. It's important not to overcook them, but
equally they should be cooked through. Pre-boiled prawns should
be reheated gently to prevent toughening the meat. Larger prawns
are good grilled, deep-fried or barbecued. Common pink prawns
are best eaten cold with lemon juice and some brown bread and
butter, or with mayonnaise as part of a salad. In the US, prawns
are invariably known as shrimp.
Squid
Squid (or calamari) vary in size from small 5 to 7cm (2 to 3in)
to larger ones of about 25cm (10in). Squid is available most of
the year fresh or frozen. Few shellfish fare so well when frozen
and preparing squid is relatively easy. You can save the silvery
ink sac from the innards to colour the dish later. Cooking must
be either very quick or very long otherwise the flesh will be
tough. Cooked properly the flesh becomes sweet and tender. To
cook, simply grill rapidly or slice into rings, batter and deep
fry. Larger squid can be used in stews with tomatoes, red wine
and olive oil. Squid can also be used as part of a paella.
1. Rinse.
2. Pull the head away from the body. The innards should come away
with it.
3. Cut the edible tentacles from the head.
4. Squeeze out the beak and discard.
5. Remove the transparent 'pen' or backbone from the body by pulling
it out.
6. Clean any excess membranes from the body pocket.
7. Rinse the body pocket under cold running water and peel away
the outer skin.
8. Cut the body pocket into rings. The fins are edible too if
skinned.
Oysters
There are a variety of oyster species around the globe and therefore
they come in a number of shapes and sizes. The best British oysters
known are called 'native' or 'flat'. Other British oysters include
rock oysters. Natives are available from September to April, though
best from late October to late February when the sea is colder.
Pacific oysters are available all year. Scrub the shells well
before opening. To open the shell - called shucking - use an oyster
knife. Any that have an unusual smell should be discarded. Native
oysters are best eaten raw as soon as possible after capture.
Raw oysters are good with lemon and cayenne pepper. Cooked rock
oysters are good for chowder or stews. They're also tasty cooked
in a white wine sauce. Alternatively grill with shallots and butter.
It's important
to use an oyster knife since a normal kitchen knife could be hazardous
and break.
1. Grip oyster firmly with a cloth.
2. Insert an oyster knife into the hinged edge and twist to open.
3. Hold the shell firm while you run the knife along the inside
of the top shell. This cuts a muscle attached to it.
4. Lift off the top shell, being careful not to spill anything.
5. Slide the knife under the oyster on the bottom shell to cut
the second muscle.
Lobster
Relatives of the crab, the more expensive lobsters are considered
the superior cousin. When alive, their shells are mottled with
green, blue and brick red colours but turn to their distinctive
bright red on cooking. They can grow to 4.5kg (10lb), but are
best eaten at about 500g (1lb) to 1.4kg (3lb). Smaller lobsters
are more tender. Cold water lobsters from more northern seas are
considered the finest: males have denser, meatier flesh, but females
have a more subtle flavour and an orange 'coral' roe, which can
be used to colour sauces. Most of the lobster is edible, except
the transparent bag-like stomach and the dark intestines. Remove
with a sharp knife point. Don't remove the creamy green-grey liver,
known as the 'tomalley', which has an excellent flavour. Buy lobsters
that feel heavy for their size, with both claws intact, and preferably
buy them alive and cook them yourself. A 1.4kg (3lb) lobster should
be enough for two people. Crack the claws with a hammer to get
at the meat. Best cooked simply: boiled, steamed, grilled and
served hot or cold. Serve with melted butter, lemon juice or mayonnaise.
The shells can be used for fish soup and the base for a bisque
or lobster sauce.
The reason
for cooking lobsters live is because once killed, their flesh
starts to deteriorate very quickly. Fishmongers and wholesalers
will only buy live lobsters to sell, and in turn, chefs and cooks,
when cooking fresh lobster, will always choose live specimens
for freshness. Lobsters sold in supermarkets in this country are
generally sold already cooked as the demand for live lobsters
isn't as great as it is abroad.
Many people
are appalled that lobsters and other shellfish aren't killed before
cooking but the reality is that cooking lobsters live is standard
practice. Even though there are pressure groups lobbying the government
to legislate on the killing of shellfish, there's nothing required
by law in Britain to change cooking methods.
Methods of
cooking lobster:
1. Placing a live lobster head first into a pan boiling water
is the standard way of cooking - the lobster dies the instant
it hits the water.
2. Another method is to freeze the live lobster and then cook
it in boiling water.
3. You could also pierce the live lobster in one sharp blow between
the eyes which kills it instantly, and then boil it in the usual
way.
Mussels
These molluscs are familiar as the small blue-black shells attached
to rocks and piers. The distinctive orange coloured meat inside
is sweet and salty. They're available worldwide. Mussels should
only be collected from unpolluted waters between September and
March - they should be left alone in summer. Buy smaller or medium-sized
mussels, and buy more than you need since you will throw some
away. For one person, 450g (1lb) should be enough. Throw away
any damaged mussels or any that remain open after cleaning - they
could be toxic.
Remove grit
by washing thoroughly in fresh water several times. Clean the
shells by scraping with the back of a knife and rinsing. Remove
any stringy beards - pull them out and cut them off. Then rinse
again. Remove any mussels that float to the top of a bowl of water.
Cook by steaming in a pan with a lid. Throw away those that don't
open. Eat as they are or bake with a stuffing. The flesh can also
be removed and added to salads, soups and sauces. They're also
good grilled in breadcrumbs, butter, garlic and parsley. The French
are keen on raw mussels with lemon juice. A classic mussel dish
is Moules à la Bordelaise.
Other shellfish
There are
a number of other shellfish including crustaceans like crawfish
and crayfish, cephalopods such as octopus and cuttlefish, and
a host of molluscs: abalone, cockles, razor-shell clams, sea-urchins,
whelks and winkles.
Recipes
Stuffed
Flounder
INGREDIENTS:
* 1/3 cup
butter
* 1/2 large onion, minced
* 1 bunch green onions, chopped
* 1/2 green bell pepper, chopped
* 1 stalk celery, minced
* 3 cloves garlic, minced
* 1 pound crabmeat, shredded
* 1/4 teaspoon Cajun seasoning
* 1/2 cup dry bread crumbs
* salt and pepper to taste
* 2 tablespoons butter, softened
* 4 pounds whole flounder - cleaned, rinsed and dried
DIRECTIONS:
1. Preheat
oven to 350 degrees F (175 degrees C). Lightly grease a large
casserole dish or a baking sheet lined with tin foil.
2. Heat butter over medium-low heat in a large saucepan. Stir
in onion, green onions, bell pepper, celery and garlic. Cook slowly,
stirring occasionally until onions are soft.
3. Remove pan from heat and stir in shredded crabmeat, seasoning,
bread crumbs, salt and pepper.
4. Rub flounder skin and cavity with butter. Stuff with crab mixture
and place in prepared pan.
5. Bake for 30 minutes, or until flesh is firm and white at the
thickest part of the fish.
Smoked Salmon Sushi Roll
INGREDIENTS:
* 2 cups
Japanese sushi rice
* 6 tablespoons rice wine vinegar
* 6 sheets nori (dry seaweed)
* 1 avocado - peeled, pitted and sliced
* 1 cucumber, peeled and sliced
* 8 ounces smoked salmon, cut into long strips
* 2 tablespoons wasabi paste
DIRECTIONS:
1. Soak rice
for 4 hours. Drain rice and cook in a rice cooker with 2 cups
of water. Rice must be slightly dry as vinegar will be added later.
2. Immediately after rice is cooked, mix in 6 tablespoons rice
vinegar to the hot rice. Spread rice on a plate until completely
cool.
3. Place 1 sheet of seaweed on bamboo mat, press a thin layer
of cool rice on the seaweed. Leave at least 1/2 inch top and bottom
edge of the seaweed uncovered. This is for easier sealing later.
Dot some wasabi on the rice. Arrange cucumber, avocado and smoked
salmon to the rice. Position them about 1 inch away from the bottom
edge of the seaweed.
4. Slightly wet the top edge of the seaweed. Roll from bottom
to the top edge with the help of the bamboo mat tightly. Cut roll
into 8 equal pieces and serve. Repeat for other rolls.
Clams
And Garlic
INGREDIENTS:
* 50 small
clams in shell, scrubbed
* 2 tablespoons extra virgin olive oil
* 6 cloves garlic, minced
* 1 cup white wine
* 2 tablespoons butter
* 1/2 cup chopped fresh parsley
DIRECTIONS:
1. Wash clams
to remove any dirt or sand.
2. In a large pot, heat oil over medium heat. Add garlic; saute
for 1 minute, or until tender. Pour in the white wine. Boil until
wine has reduced to half its original volume.
3. Add clams, cover, and steam till clams start to open. Add butter,
cover, and cook till most or all of the clams open. Discard any
that do not open. Transfer clams and juice to 2 large bowls. Sprinkle
with parsley. Serve.
Patti's Mussels a la Mariniere
INGREDIENTS:
* 50 fresh
mussels, scrubbed and debearded
* 2 tablespoons extra virgin olive oil
* 5 cloves garlic, minced
* 1 cup white wine
* 2 tablespoons margarine or butter
* 3 green onions, chopped
* 1 bunch fresh parsley, chopped
* 3 roma (plum) tomatoes, chopped
* salt and pepper to taste
DIRECTIONS:
1. Place
mussels in a large bowl with cold water to cover. Let them soak
for about 20 minutes to remove any dirt or sand.
2. Heat olive oil in a large stockpot over medium-low heat. Add
garlic, and saute for one minute, but do not brown. Add the chopped
green onion and tomatoes, and cook until almost tender. Pour in
the white wine, and stir in the parsley and butter. Bring to a
boil, and allow to boil until the liquid has reduced by half,
about 15 minutes. Season with salt and pepper to taste.
3. Add the mussels to the pot, cover and allow to cook until the
shells are opened, about 10 minutes. Transfer the mussels and
sauce to a large serving bowl, discarding any unopened shells.
Bon appetit!
No
Name Orange Roughy
INGREDIENTS:
* 1 teaspoon
olive oil
* 3 green onions, chopped
* 1 cup dry white wine
* 1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped
* 4 (4 ounce) fillets orange roughy
* 1 tablespoon chopped fresh basil
* 1/4 teaspoon ground black pepper
* 1 pinch dried thyme, crushed
* 1 pinch dried rosemary, crushed
* 1/4 cup sliced black olives, drained
* 1/2 pound crumbled feta cheese
DIRECTIONS:
1. Heat olive
oil in a medium skillet over medium heat. Stir in green onions,
and cook until tender, 5 to 10 minutes.
2. Mix white wine and tomatoes with the green onions, and bring
to a boil. Place orange roughy fillets in the white wine mixture.
Season with basil, pepper, thyme, and rosemary. Reduce heat, and
simmer 15 to 20 minutes, until fish is easily flaked with a fork.
Remove fish fillets from skillet.
3. Sprinkle fish fillets with black olives and feta cheese.
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