Category: fish

Nage Courte of Striped Bass

Nage Courte of Striped Bass

If you can’t find striped bass where you live, replace it with a fish of approximately the same size — anything from red snapper to porgy to black sea bass.

Sea Bass in Shredded Potato Skin

Sea Bass in Shredded Potato Skin

These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.

Brandade De Morue au Gratin

Brandade De Morue au Gratin

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.

Poached Trout In Vegetable Broth

Poached Trout In Vegetable Broth

Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets finished with a sauce made from the broth a little butter and oil.

Baked Mackerel With Potatoes And Onions

Baked Mackerel With Potatoes And Onions

Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.

Grilled Swordfish With Spicy Yogurt Sauce

Grilled Swordfish With Spicy Yogurt Sauce

Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence.

Monkfish Roulade

Monkfish Roulade

A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli rabe that has been sautéed with mushrooms and garlic, and cooked on top of the stove.

Escoffier Quenelles

Escoffier Quenelles

A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.

Poached Salmon in Ravigote Sauce

Poached Salmon in Ravigote Sauce

Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon.

Ray Meunière with Mushrooms

Ray Meunière with Mushrooms

Skate, or ray, is a mild fish that is soft-fleshed, tender, and moist. It is excellent poached, sautéed, or grilled.