Fish 6 results
  • Clam Chowder from New England

    A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is rather white; in Rhode Island the broth is semi-transparent and in Manhattan the broth is red as it contains tomatoes.  ...
  • Dashi, broth from Japan

    Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, steeped in water. For a  richer version use also katsuobushi (based on skipjack tuna or bonito). The fish ...
  • Pickled mackerel in brine and vinegar

    Pickling is a traditional way of preserving food.  Here we pickle raw fatty fish before storing it in a vinaigrette or mustard sauce.   The art Pickling is a traditional way of preserving food. There is usually a treatment in brine or a treatm...
  • Scallops, peas and meat topped with Iberico ham

    First encountered in a tapas restaurant, this is a flavorful and aesthetically good looking dish. Use fresh scallops if you can.  The art Parts of this dish can be prepared ahead of time or could even be a left-over of another dish. I sometimes ...
  • Shrimp bisque

    The crustaceans’ shells provide a large richness to this broth because they contain hearty tasting amino acids. A pound of raw shrimp contains roughly 50% meat and 50%  head, tails and shells.  But we use the latter part for making the broth. ...
  • Salmon tartar

    This raw fish dish will impress your guests. Because even those who normally do not eat raw fish, usually appreciate the taste. And the flavours, the fresh taste and the colorful presentation are unique. Use preferably Atlantic salmon for this dish: ...