Fish/Seafood

A little more sophisticated – Choucroute and sea scallops with mustard sauce

9
3 years ago
by silvia in ,
Un peu plus sophistiqué – Coquilles de choucroute au St Jacques et sauce moutarde When I get nostalgic, I turn towards food and cooking to bring me back some flavors and memories of Alsace-Lorraine.  I am so lucky to be living in San Francisco, because I can always find something that takes me [...]

Soooo Long – Halibut with olives, walnut and herb crust with sauté long beans

16
3 years ago
by silvia in
Flétan en croute d’olives, noix et herbes aux haricots verts chinoix sautés When it’s hot outside, it’s a sauna inside, and today has been one of those days. Living on the top floor, the high temperatures make this place like an oven…I did not feel like turning on the oven tonight, but I had this [...]

More purple than red – Coconut shrimps, spicy red cabbage and tofu capers sauce

8
3 years ago
by silvia in
Plus violet que rouge – Crevettes à la noix de coco, chou rouge épice, sauce tofu aux câpres Red cabbage is often consumed raw in salads recipes, but cooked red cabbage is also delicious, it has a mild flavor and full of vitamins and fibers. In France it’s often cooked with apples and also red [...]

For a light dinner – Salmon cakes with mixed herbs

0
3 years ago
by silvia in
Pour un diner léger – Faux cake de saumon aux herbes When you have little time to cook like I had tonight, those cakes are perfect, they’re quick, light and nutritious, and quite full filling. I didn’t feel like having a piece of  salmon but was more in the mood for a more elaborated flavor and [...]

A Surprised salmon – Galettes of smoked salmon, endives and leeks with herbs

4
3 years ago
by silvia in ,
Saumon surprise – Galettes de pavé de saumon fumé aux endives, poireaux et herbes Originally I wanted to use smoked trout for this dish, but could not find any, I guess it’s not something very common in the US. So I ended up using a big piece of cooked smoked sockeye salmon (not the raw smoked [...]

We want more! – Grilled spiced scallops on a curry tomato fondue with caramelized endives

3
3 years ago
by silvia in
On en veut encore! – Saint-jacques grillées aux épices sur fondue de tomates au curry et endives caramelisées Actually I wanted to make scallops with endives and incorporating orange juice in the recipe, unfortunately I ate all the oranges so I had no choice  and had to change my original idea or [...]

A colored feast – Bamboo rice risotto, grilled butternut squash, halibut demi-sel with cilantro jus

0
3 years ago
by silvia in
A festin tout en couleurs – Risotto au riz de bamboo et  courge butternut grillée flétan demi-sel  meunière, jus de coriandre Who said you can only make risotto with Arborio? I found this beautiful short green rice, infused with bamboo juice. It’s sold in bulk at the Rainbow and looked so [...]

Savory morsels – Rice paper rolls with shrimps, scallops, shitake and lime soy dipping sauce

3
3 years ago
by silvia in ,
Bouchées savoureuses – Rouleaux farcis aux crevettes, saint-jacques, shitake – sauce au citron vert et soja Those little pannequins are so light and delicious that when you start eating one, you cannot stop eating them. It’s the same concept as Asian rolls, with rice flour sheets and stuffed with [...]

Salty cod my way – Tagine of salty cod, peppers, capers and tomatoes, celeri root purée

0
3 years ago
by silvia in
Merluzzo al modo mio – Tagine di merluzzo con pepperoni, pomodori, capperi, e pure di sedano I bought a tagine clay pot and wanted to try cooking salty cod with it, I figured it would enable all the flavors to infuse together and make a flavorful dish. The salty cod just needs to be placed in [...]

When the moon turns into a fish – Hawaiian opah marinated in coconut curry, banana leaf with forbidden rice and grilled Thai eggplant

2
3 years ago
by silvia in
Quand la lune se transforme en poisson –  Opah (moonfish) mariné au lait de coco et curry, cuit dans feuille de banana, riz noir et  aubergines  thai grillées On my trip to Berkeley Bowl, I found those banana leaves (you can find those at any Asian market), and what else goes with banana leaves? [...]
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