A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

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A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs

Language: English

Pages: 192

ISBN: 1553653858

Format: PDF / Kindle (mobi) / ePub


Eating responsibly may mean including new and different foods in one’s diet, but it doesn't mean having to forgo flavor. A Good Catch incorporates the most responsible and delicious seafood choices into more than 90 mouthwatering recipes from celebrity chefs across Canada. The book begins with a brief introduction that explains what questions conscientious consumers should be asking about seafood and provides a quick-reference chart of recommended choices. But the heart of the book is the recipes. Featured are culinary delights such as Salmon and Edamame Salad with Wasabi Mayonnaise, Dungeness Crab Cake Benedicts with Chive Hollandaise Sauce, and Grilled Pacific Halibut with Charred Jalapeno-Honey Vinaigrette. Produced in conjunction with the David Suzuki Foundation, this elegant, easy-to-use cookbook is a must-have resource with sustainable suggestions and alternatives for conscious foodies.

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Stirring often, until reduced to a syrup, 10 to 12 minutes. (Be especially careful toward the end of the cooking time not to allow the cider to burn or caramelize). Pour the apple syrup into a bowl, then stir in cider vinegar and shallots. Rinse salted herring under cold running water, then place on a clean tea towel to dry. Arrange fillets, skin side down, in a single layer in the bottom of a ceramic dish. Spoon the shallot mixture over the herring and season with freshly ground black pepper.

Sablefish. Serve immediately. Serves 4 60  a good catch AGoodCatchInteriorFINAL.indd 60 9/12/08 3:37:23 PM Salmon and Edamame Salad with Wasabi Mayonnaise KareN barNaby, The Fish House in Stanley Park, Vancouver salmon Pacific, wild: Some concerns; Farmed: Avoid In a bowl, mix together salmon, edamame, celery, and green onions. In another bowl, combine mayonnaise and wasabi paste to taste. Gently fold into the salmon mixture. Turn into a serving bowl, then cover and refrigerate to allow.

Immediately. Serves 4 shellfish and molluscs  111 AGoodCatchInteriorFINAL.indd 111 9/12/08 3:38:17 PM Ras-el Hanout Crab Salad with Onion Rings Vikram Vij, Vij’s Restaurant, Vancouver Dungeness crab Best choice; Alaskan king, snow: Some concerns; Russian king: Avoid Crab salad  Pour water into a large stockpot. Crab salad 5 cups water 2 Tbsp ras-el hanout spice, whole, not ground (available at specialty food stores or online)  1/4 tsp turmeric  1/2 tsp salt 1 lb crabmeat, picked over for.

Wedges 1 cup curly endive leaves Bitter greens salad  Just before serving, whisk together sherry, sherry vinegar, honey, Dijon mustard, and lemon juice in a small bowl. Slowly add olive oil in a continuous stream, whisking until well emulsified. Whisk in red peppers and parsley. Arrange radicchio and endive on a serving platter and drizzle with half of the dressing. Finish headcheese  Remove headcheese from the refrigerator, lift off the weights, cardboard and parchment paper, and unmould onto.

Thirty prawns will make up one pound. Choose the size that works best for your recipe, and remember, if you’re buying prawns and shrimp in the shell, some of the heavier ones have egg sacs that you may not enjoy eating. Packaged fish and shellfish are labelled with standard information required by the Canada Food Inspection Agency, including the name of the species, the country of origin, and information about other ingredients. The label will also have a “best before” date, which lets you know.

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