by bluecomet | Mar 17, 2017
4 tbsp fat-free cottage cheese with chives 2 tbsp quark 1 tsp lemon juice 2 tbsp finely chopped dill freshly ground black pepper 16 smoked salmon strips (about 12 x 4cm each) 75g wild rocket leaves lemon wedges, to garnish Mix the cottage cheese, quark, lemon juice...
by bluecomet | Mar 17, 2017
1-1/2 pounds center cut wild-caught salmon fillet (skin-on) , Extra-virgin olive oil, Kosher salt and pepper, 2 tablespoons Mustard Brandy compound butter, at room temperature, 1 tablespoon minced flat-leaf parsley Preheat oven to 400°F. Drizzle salmon with olive oil...
by bluecomet | Mar 17, 2017
SERVES 4 4 fillets sablefish, 6-oz each, skin on, 1 ½ cup Soy-Sake Marinade, 10 oz green beans, 2 Tbsp unsalted butter, 2 cup canola oil for deep-frying, 4 Tbsp flour, pinch cayenne pepper, 4 shallots, thinly sliced on a mandolin, soy-sake marinade, orange-tamarind...
by bluecomet | Mar 17, 2017
1 piece (150 g) sablefish, 2 piece baby leeks, 1 small watermelon radish, cut into 1 cm square cubes, 1 medium shiitake mushroom, 40 g chicken, 1 egg white, 100 g panko breadcrumbs, 1 whole egg, 2 tbsp all-purpose flour. Dashi : Combine kombu, water and mushroom in a...
by bluecomet | Mar 17, 2017
PREP TIME 60 MIN | TOTAL TIME 85 MIN | SERVES 4 4 (6-oz/170 g) fresh halibut, at least 3/4-inch thick, 2 cups (500 mL) + 1 Tbsp (15 mL) olive oil, salt and white pepper, 2 Tbsp (30 mL) chopped fresh parsley, 1 tbsp (15 mL) chopped fresh chives, mint-cucumber gazpacho,...
