This Italian sauce is traditionally served with cold veal or cold roast turkey. It’s also great with cold roast vegetables (cauliflower, broccoli, carrots, etc.). The tonnato sauce is usually emulsified with mayo or cream, but almond butter does this great as well. You can keep this sauce in the fridge for a few days.
You can prepare this salad with leftover grilled tuna (or another fish), or even with canned tuna. If you just use lemon juice and olive oil instead of the Anchovy Caper Dressing, you can make a quick, delicious lunch.
The water the mushrooms are soaked in makes the base for the sauce in this recipe. If you don’t have morels, use a different mushroom or even a blend of many mushrooms.
In Japan, it’s common to salt fish and let it rest a few minutes to firm up the flesh, as in this recipe. Don’t neglect the herbs for garnish, it makes all the difference. You can also garnish this dish with slivered almonds.
A flavorful way to pan fry trout. Add a touch of ginger for a Japanese twist.
We ate this almost every day one our most recent trip to India and we were still asking for more! It’s as fast as it is simple.
A great Scandanavian classic, revisited by Philippe. This recipe is extremely simple, and should be prepared several days in advance.
This mackerel recipe is ready in minutes. Just add a side of rice or salad and dinner is on the table!
You’d be hard pressed to find a faster, tastier recipe than this fish with Korean pepper. Drying the fish with a paper towel then salting it ahead of time makes it much firmer.
This curry can be made with most fish, or even vegetables for a vegetarian version.
An easy, tasty recipe! It’s better to cook the fish in the oven, but it’s also good when pan-fried.
It’s best to make this raw fish recipe right before serving it. You might also want to let the fish warm up a little and use vegetables at room temperature so the coconut milk doesn’t freeze.