Used bookstores are treasure troves of spectacularly delicious recipes. This original gourmet stunner is from Le Bec-Fin Recipes, by Georges Perrier. A million years ago I was at a fancy catered lunch with some chefs flown in from who-knows-where. The only memorable thing about that meal was a braid of different kinds of fish. So you can imagine my … [Read more...]
SALMON WITH LENTILS AND PINK HORSERADISH CREAM
Are you a recipe filer, tearing them out with every intention of trying them soon? I came across a doozy today for salmon with lentils and pink horseradish cream by Patricia Wells in the New York Times Magazine...from 1986. Ironic thing is the topic was three-star restaurants in France being handed down to the new … [Read more...]
Warm Salmon Salad with Crispy Scales
The topping on this hot-fish-over-cool-salad is a thin crust of potato slices decoratively layered to evoke the scales of a fish. This recipe does utilize the holy trinity of the salmon...thick, flavorful fillets, the remarkably rich skin and the sparkling orange roe. BTW, salmon's unrivaled richness and versatility has earned it the nickname 'bacon of sea' in our … [Read more...]