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Posted on Mar 26, 2008 in
From Gaff to Plate
Last night I came back from a two-day meeting and was in the mood for some fish. The baquetta sea bass sounded really good, as did some eastern littleneck clams. I looked at what was in the fridge to see how I would put it together, and came up with the recipe below. I roasted a sweet orange bell pepper, carrot & onion, and reduced them in some heavy cream. I steamed the littlenecks in some beer, removed the meat, and put them into the roasted vegetable sauce once it was pureed, and man it was good. Read More
Posted on Mar 4, 2008 in
From Gaff to Plate
Salmon is one of the most versatile of fish in the entire ocean. It is highly regarded in all countries, along all coasts. In the 1980's I was only used to seeing salmon served with any type of butter sauce. Simple lemon butter, dill beurre blanc, brown butter etc. It was not until a dinner I attended in Strasbourg, where I saw salmon served in a completely different way, and that is with a hearty mushroom-red wine sauce with onions, roasted potatoes and bacon. Read More
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