From the wild salmon caught in the Yukon river in Alaska, to clams harvested from the Mekong delta in Vietnam, this book tells the stories of sustainable fisheries. Each of the 9 chapters focuses on one fish and fishery, accompanied by delicious recipes by Tom Kime. Including a foreword by the MSC on the future of our oceans and its work around the globe, FISH TALES shows the importance of sustainable methods so fish remain a vital ingredient that we can all enjoy for years to come.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
STEAMED HALIBUT WITH FRESH HERBS AND GREEN SALSA This is a very simple dish to cook; however, it looks striking and the taste definitely leaves you wanting more. I first ate this when I was in Santiago in Chile, where the fish that is most often used is Chilean sea bass. Another suitable deepwater fish from cold waters is halibut, although pollack can also be substituted. In this recipe I have used two fillets of halibut. Use the top and bottom of fillets from the same side of the fish so that they match up, then reassemble them around a filling of fresh herbs before lightly steaming them in portion-sized pieces. They will look like fish and herb sandwiches. To pep up this simply steamed fish, a piquant salsa of green chiles, tomato, oregano, red onion, red wine vinegar, and olive oil is served alongside it. The hot, sour, and salty salsa also works wonderfully with grilled seafood.
2 medium-sized halibut fillets, skinned
salt and freshly ground black pepper
3 sprigs of fresh tarragon
3 sprigs of fresh flat-leaf parsley
3 sprigs of fresh dill
extra chopped fresh herbs, to garnish (optional)
For the green salsa
3 garlic cloves
2 green chiles, such as Serrano or jalapeño, seeded and finely chopped
6 medium-sized ripe tomatoes
2 red onions, finely chopped
3 sprigs of fresh cilantro, chopped
1/2 teaspoon dried oregano
1/4 cup olive oil
2 tablespoons red wine vinegar
juice of 1 lemon
Season the halibut fillets with salt and black pepper. Finely chop the herbs and layer them up on the fillets. Put the two fillets back together and season the outside with salt and black pepper. The fish can be steamed whole as one piece, or it can be cut into portion-sized pieces. Using a sharp knife, slice the stuffed fillets into portions: cut 5 to 6 wedges about 1½in wide, depending on the size of the fish. Cut the fish carefully so that each double piece holds its shape. Wrap the portions in plastic wrap.
Bring some water to a boil in a flat-bottomed steamer. Place the fish in the steamer and cover. Steam for 8 to 10 minutes, or until it is barely opaque. Meanwhile, make the salsa. Using a pestle and mortar, crush the garlic together with a little salt to form a paste. Add the chiles and continue to pound to make a smooth purée. Transfer the mixture to a serving bowl and prepare the tomatoes. With a small sharp knife, remove the core of each tomato and make a cross in the skin on the underside. Blanch the tomatoes in boiling water for 10 seconds, refresh in iced water, then peel and halve them. Remove the seeds and discard, then finely chop the flesh.
Add the tomatoes and onions to the bowl along with all the remaining ingredients and stir to combine. This vibrant salsa will keep, covered, in the fridge for 2 to 3 days.
Remove the fish portions from the steamer and gently unwrap them, making sure that they do not fall apart. Serve on a large platter garnished with some fresh chopped fresh herbs, if you wish, and with the green salsa alongside. You can also accompany it with a couple of bottles of crisp Chilean Sauvignon Blanc to make it completely authentic.
He works with fisheries around the world, finding ways to catch fish in a sustainable way.
Tom Kime has worked at the River Café, and for Rick Stein and David Thompson, and is the author of, amongst other books, the award-winning Exploring Taste and Flavour and Street Food. He has presented three TV series and appears regularly on the BBC's Saturday Kitchen and Ready Steady Cook in Australia.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.