By Jill Lambert

The final word fish cookbook for environmentally wide awake domestic chefs—a must-have for aficionados of good foodstuff and a fit planet.

One hindrance in culinary circles nowadays is sustainable seafood. There's a restrict to how a lot seafood the sea can produce, and we all know we need to fish responsibly and consume in simple terms ample species.

A reliable trap explains that are the simplest, so much dependable seafood choices—and good points them in additional than seventy mouth-watering recipes from superstar cooks throughout Canada.

Included are such delights as:
* Jamie Kennedy's Marinated Herring with hot Apple and Potato Salad
* Karen Barnaby's Salmon and Edamame Salad with Wasabi Mayonnaise
* Lynn Crawford's Dungeness Crab brownies Benedict with Chive Hollandaise Sauce
* Bonnie Stern's Tilapia Piccata with Asparagus

Guided through SeaChoice, an initiative of Sustainable Seafood Canada, a quick creation outlines what questions trained shoppers may be asking approximately seafood and offers a quick-reference advisor to the instructed offerings. research, for instance, why purple salmon is a more sensible choice than sockeye and why trap-caught prawns are ideal to internet stuck ones. The ebook additionally indicates substitutions in your favourite fish that will not healthy into the SeaChoice guidance, so that you can nonetheless cook dinner your stand-by recipes realizing you've made a accountable choice.

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

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Bell pepper and leek sauce In the frying pan used to cook the fish, melt butter on medium heat. Add yellow and red peppers and leeks and sauté on medium heat until tender, 4 to 5 minutes. Stir in white wine, deglazing the pan. When the wine is reduced by two-thirds, about 4 minutes, add fish stock and maple syrup. Bring to a boil, stirring often, until reduced by a quarter, about 5 minutes. Season with salt and pepper. Marinated pike 6 skinless northern pike fillets (each 8 oz), deboned 1 cup sake (Japanese rice wine) 2/3 cup maple syrup 1 to 2 Tbsp grapeseed oil Bell pepper and leek sauce 1 Tbsp butter 1 yellow bell pepper, sliced 1 red bell pepper, sliced 1 leek, diced 1/3 cup white wine 1 1/2 cups fish stock (page 21) 1 Tbsp maple syrup To serve Place northern pike fillets on six plates and top with the bell pepper and leek sauce.

With the food processor running, very slowly drizzle ≥ cup of the mixed oils into the egg and garlic mixture. Process until the oil is emulsified and the mixture thickens, about 5 minutes. Add ∑ of the lemon juice and process to combine. Slowly add the remaining mixed oils, alternating with the remaining lemon juice, until the aioli is thick and the ingredients are well mixed. Season with salt and pepper to taste. Will keep refrigerated in an airtight container for 24 hours. Pan-fried yellow perch In a large shallow dish, combine flour, paprika, garlic powder, salt, and pepper, stirring gently until well mixed.

Place the coated fillets on a large plate. Discard the leftover flour mixture. Pour canola oil into a frying pan on high heat. When the oil just begins to smoke, carefully add perch fillets, skin side down. Dot butter evenly among the fillets and sauté for 3 minutes. Turn fillets over and cook another 30 seconds, or until fish flakes with a fork. To serve Place a perch fillet on each warmed plate, top with a generous dollop of the lemon aioli, and sprinkle with dill. Serve immediately. indd 52 9/12/08 3:37:22 PM Pickerel Tempura with Wasabi-Ginger Tartar Sauce Rémi Cousyn, Calories Bakery & Restaurant, Saskatoon Pickerel See Freshwater Fish, page 167 Wasabi-ginger tartar sauce In a bowl, com- bine mayonnaise, lemon juice, gherkins, capers, ginger, and wasabi powder.

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