This fish and rice is a fantastic one pot meal. It’s not difficult to throw together and can feed a fairly large group. It’s packed with flavor, and has a nice soft spicy flavor.
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This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes.
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It’s said that this classic French dish, Sole Meunière is what created Julia Child’s life long passion for French cuisine. She first tried it in November 1948 at the famous restaurant La Couronne in Rouen. It was her very first meal with her husband Paul upon arriving in France. She said about the meal, “the most exciting meal of my life” The rest they say is history.
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This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.
All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.
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A couvillion is in the same family of the Creole/Cajun court-bouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew-like.
Continue reading “Authentic Cajun Catfish Couvillion: A Step-by-Step Guide”
There is no dish that epitomizes Nobu more than Miso Black Cod. Such a simple dish, but flawlessly prepared and finished so that is has a rich crispy caramel glaze. I always order it every time I have the pleasure of visiting.
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I wanted to build on the puttanesca sauce I posted previously to show how a versatile sauce can be used to prepare multiple dishes. I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.
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I enjoy fish, but I don’t cook it at home often, due to the lingering smell. Until I created this recipe, it was either Seared Teriyaki Ahi or Poached Salmon. I added the Creole seasoning since it paired so well with the walleye.
Continue reading “Sautéed Walleye: A Flavorful Alternative to Salmon”
Poaching fish is one of the most useful techniques every home cook should learn. It produces tender, silky fish that’s difficult to achieve with high-heat cooking methods, and while it may sound intimidating, it’s actually very straightforward. The secret is simply controlling the temperature and allowing the fish to cook gently.
Continue reading “Easy Poached Salmon Recipe”