The best recipes, improved
This is a clean dish with a variety of textures and flavors that don’t overpower the other. While there are traditional Italian ingredients (balsamic vinegar and parmesan), it does not come across as an Italian dish. We served ours with our Smoked Salmon Terrine: the […]
This one is intricate and fun. The smoked salmon can get pretty dried out if it’s over cooked. Don’t be stingy with the butter.
This dish is has a few moving parts, and is incredibly delicious for how straightforward it is. Recipes for each component are included below. Timing and coordination is key: Prep and season the fish and asparagus. Start the water boiling (the pasta takes ~13 mins) […]
Our journey into miso-marinated fish dishes continues to improve, and this time with black cod (aka butterfish, sablefish). Butterfish is a luxuriously soft and delicate fish, so keep this in mind when considering sides and garnishes. What I like about this recipe is the reduced […]
The delicate, buttery texture of sockeye salmon paired with the smokiness, lemon, dill, and cream is unbeatable. Be sure to salt to taste, and be wary of the lemon balance. Next time we’re looking at more steak-sized smoked salmon. This is best with handmade pasta if you […]
We’ve started experimenting with smoked salmon recently. There are a number of brands and types of salmon, and it’s quite fun to try them all. We found puffed pastry in the frozen aisle (I’ll try making it from scratch soon) and it’s a great base […]
Our continuing journey to demystify Japanese cuisine brought us to a miso soy marinade. Sea bass is a fantastic canvas for such a process, especially if skin-on fillets are available. The marinade was a little tough to get right, and in the end the sweetness […]
Cooking fish properly is hard: it’s so easy to overcook! We keep practicing and are finally starting to get it down. I’ve been theorizing that it takes just less than 3 minutes per 1/4″ thickness of the fillet, split between each side. Be sure to […]