Автор: Ben Pollinger Название: School of Fish Издательство: Gallery Books Год: 2014 ISBN: 978-1451665130 Язык: English Формат: epub Размер: 133,4 mb Страниц: 448
From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels.
School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood.
With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning.
Introduction How to Buy and Store Fish How to Season Fish Is It Done Yet?
1 Basics Fish Fumet Clam Broth Low-Stress Chicken Stock Homemade Hot Sauce Lemon Zest Oil Chile Oil Rosemary Oil Sherry Vinaigrette Hot Sauce Vinaigrette Orange Vinaigrette Homemade Mayonnaise Roasted Red Pepper Aioli Blackening Spice Sofrito Preserved Lemons 2 Dressed Fish Tuna Crudo 101 with Sunflower Seeds, Lemon, and Chives Spicy Tuna Tartare 101 with Togarashi and Lime Scallop Crudo 101 with Lemon and Parsley Salmon Sashimi 101 with Ponzu Salmon Tartare 101 with Horseradish and Mustard Striped Bass Tartare 101 with Tomato and Basil Scallop Ceviche 101 with Apple and Cucumber Snapper Carpaccio with Guasacaca Hamachi Sashimi with Kumquats and Orange-Chile Vinaigrette Fluke Tartare with Cashews, Mango, and Coconut Hiramasa Tartare with Pears Halibut Ceviche with Coconut, Lime, and Mint Gravlax with Mustardy Celery Root Salad Kombu-Cured Fluke Tuna Zuke Mackerel Sujime 3 Appetizers, Salads, Pasta, and Rice Raw Bar Shrimp Cocktail Asparagus Tonnato 101 with Frisée Lettuce and Pistachios Oysters Rockefeller Salmon Salad 101 with Spinach, Dill, and Mustard Vinaigrette Grilled Shrimp Salad with Hearts of Palm, Cashews, and Honey-Basil Vinaigrette Smoked Salmon Sandwiches 101 Spaghetti 101 with Flaked Cod, Arugula, and Golden Raisins Rigatoni with Clams, Zucchini, Preserved Lemon, and Basil Orecchiette 101 with Shrimp, Rosemary, and Green Olives Pollinger Tuna Noodle Casserole Cristina’s Spanish Chicken, Shrimp, and Rice Risotto with King Crab, Pistachios, and Blood Orange Crab Stock Paejun 4 Soups and Chowders Cod Chowder 101 with Fennel and Roasted Red Peppers Borscht 101 with Smoked Whitefish Gazpacho 101 with Seared Scallops Chilled Corn Soup 101 with Smoked Trout and Cherry Tomatoes Ajo Blanco with Shrimp New England Clam Chowder Manhattan Clam Chowder Monkfish Bouillabaisse Rouille 5 Baked and Roasted Fish New Jersey Baked Fish 101 One-Pot Baked Alaskan Cod 101 Baked Halibut 101 with 10-Minute Ratatouille Coriander-Dusted Halibut 101 with Wheat Pilaf, Almonds, and Lemon Slow-Baked Salmon 101 with Roasted Beet and Orange Salad Moroccan Baked Salmon with Chickpeas, Black Olives, and Raisins Roasted Lobster 101 with Basil-Garlic Butter Baked Dorade Fillet with Potato “Scales” and Swiss Chard Cape Cod “Turkey” Whole Roasted Branzino with Mushrooms, Spinach, and Fennel-Chile Vinaigrette Crab-Stuffed Roasted Lobster 6 Braised Fish Lemon Sole 101 with Ben’s All-Purpose Seasoning Mix Halibut 101 Braised with Peas, Carrots, and Potatoes Striped Bass 101 Braised with Green Beans Stracotto Blackfish 101 Braised with Oyster Mushrooms, Crème Fraîche, and Tarragon Braised Cod 101 Garbure Braised Sea Robin 101 Basque-Style Mussels 101 with Curry and Yogurt Steamer Clams with Red Miso Broth Caribbean Fish Chowder Thai-Style Bouillabaisse with Ocean Perch, Tamarind, and Glass Noodles Steamed Clams 101 with Garlic and Oregano Braised Monkfish Avgolemono 7 Broiled Fish Broiled Trout 101 with Yellow Rice and Radicchio Broiled Salmon Steaks 101 with Braised Red Cabbage and Chestnuts Broiled Scallops 101 with Garlicky Spinach Broiled Bluefish 101 with Broiled Tomatoes, Basil, and Tapenade Broiled Cod 101 with Fulton Fish Market Glaçage Tamarind-Glazed Sablefish Plantain Curry with Coconut-Glazed Shark Orange Chile–Glazed Tilefish Broiled Mahi Mahi with Spiced Squash Purée and Maria’s Mole Broiled Pompano with Coconut-Cilantro Sauce and Bok Choy 8 Steamed Fish Branzino 101 Steamed on a Bed of Herbs and Lemon Steamed Cod 101 with Ginger, Soy, and Chinese Broccoli Chilled Cod Salad 101 with Preserved Lemon–Sour Cream Dressing Snapper in a Bag Flounder Barigoule with Artichokes and Potatoes Steamed Halibut with Curry Leaf Vinaigrette Steamed Black Sea Bass with Spinach, Soybeans, and Miso Broth Steamed Grouper with Indian-Spiced Black Bean Sauce and Mango Chilled Skate Salad with Zucchini and Lemon 9 Poached Fish Poached Salmon 101 with Salsa Verde Poached Halibut 101 with Fennel and Orange Salad Poached Black Sea Bass 101 with Piquillo Pepper Aioli Olive Oil–Poached Swordfish 101 with Caponata Poached Scallops 101 with Pea Shoots, Sugar Snaps, Walnuts, and Orange Vinaigrette Lobster Boil 101 with Clams, Corn, and Potatoes Poached Whole Striped Bass with Basil-Garlic Compote Not Your Mother’s Gefilte Fish 10 Grilled Fish Grilled Mahi Mahi 101 with Hot Sauce Vinaigrette Striped Bass 101 with Grilled Corn and Red Onion Salad Grilled Bluefish 101 with Tomatillo Salsa Swordfish 101 with Grilled Asparagus, Asparagus Salad, and Balsamic Reduction Grilled Salmon 101 with Roasted Brussels Sprouts, Bacon, and Maple Charred Squid 101 with Rosemary and Red Pepper Flakes Grilled Cobia 101 with Pineapple Salsa Grilled Scallops 101 with Peach Salsa Salmon Burgers with Pickled Red Onions and Horseradish Aioli Clams 101 on the Grill Grilled Sturgeon with Agghiotta Grilled Swordfish with Black Olive Bagna Cauda and Grilled Escarole Grilled Whole Dorade Grilled Octopus with a Ragout of Black-Eyed Peas and Tomato Lobster Barbecue 11 Fried Fish Venetian-Style Bluefish 101 with Raisins, Green Olives, and Pine Nuts Pan-Fried Flounder 101 with Braised Greens and Warm Cherry Tomato Vinaigrette Crispy Calamari 101 with Tartar Sauce Fried Clams 101 Fried Sea Scallops 101 Fish and Oven-Fried Chips Pan-Fried Crab Cakes with Wasabi Aioli Chicken-Fried Blowfish with Cajun Aioli General Tsao’s Lobster 12 Seared and Sautéed Fish Sautéed Trout Fillets 101 with Mustard-Riesling Sauce Blackened Swordfish 101 Shrimp Scampi 101 with Preserved Lemon Fillet of Flounder 101 Meunière Almond-Crusted Red Snapper 101 Cornmeal-Crusted Redfish 101 with Spicy Aioli Dover Sole on the Bone with Marsala Sauce Sautéed Pike with Roasted Cauliflower, Capers, Olives, and Currants Crisp-Skinned Striped Bass with Tomato-Basil Risotto Wild Alaskan Salmon with Chanterelles, Corn, and Cherries Seared Tuna with Red Wine Sauce and Sunchokes Soft-Shell Crab Saltimbocca with Garlicky Spinach 13 Vegetable Sides Grilled Escarole Sicilian-Style Eggplant Caponata Green Beans with Sofrito Olive Oil Crushed Potatoes Braised Belgian Endive Summertime Succotash Black Sticky Rice Thyme and Honey–Glazed Carrots Sugar Snap Peas with Preserved Ginger, Chile, and Mint Roasted Eggplant Purée Fried Green Tomatoes Techniques Guide to Unusual Ingredients Fish-ionary Acknowledgments About Ben Pollinger Index