French Brasserie Cookbook: The Heart of French Home Cooking by Galmiche Daniel

Author:Galmiche, Daniel [Galmiche, Daniel]
Language: eng
Format: mobi, pdf
Tags: French Brasserie Cookbook
Published: 0101-01-01T00:00:00+00:00

Les Poissons et Les Fruits

de Mer

FISH & SHELLFISH

If you were to wander the coastal

cities of France, you would

stumble upon brasseries with

some spectacular seafood. At the

entrance you would probably see

display tables of freshly caught

fish and shellfish laid out on ice,

and inside you might find a tank

with live lobsters and crabs, ready

to be chosen and cooked à la

minute. When seafood is this fresh you don’t need to do much

with it – simply grillng or roasting

and a little herb butter, such as

Dover Sole with Lemon &

Parsley Butter, is all it needs.

When eating at home with family

or friends, we often enjoy

delicious all-in-one pots of

seafood such as a Bouillabaisse or

Moules Marinières with

Lemongrass & Chilli – there’s

nothing quite like it.

Steak de saumon poêlé avec

mayonnaise au citron vert et

coriandre

PAN-ROASTED SALMON

STEAKS WITH LIME &

CORIANDER MAYONNAISE

Unlike most freshwater fish, salmon

have the ability to move freely

between rivers and oceans because

their bodies can adjust to changes in

salt content. When it’s time to lay

their eggs and let the cycle begin

again, and they always know when

it is, salmon make the treacherous

journey home, swimming upstream,

navigating their way over rocks and

through waterfalls, dodging

predators, travelling hundreds of

miles to return to the exact place

they were born. When I teach

trainees, I often talk about how

important it is to treat your

ingredients with respect. In the

salmon’s case, I think they’ve

earned it!

Preparation time 15 minutes, plus

making the potatoes

Cooking time 10 minutes

4 skinless salmon steaks, about

150g/5½oz each

2 tbsp olive oil

15g/½oz butter

sea salt and freshly ground black

pepper

1 recipe quantity Warm Crushed

Potatoes with Coriander &

Lime (see page 163), to serve

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