North Atlantic Seafood: (Paperback) by Davidson, Alan
Paperback; Published 3/21/2003; 512 Pages; ISBN 9781580084505
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The second installment in Alan Davidson's acclaimed seafood trilogy, this volume is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The new edition provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region.
A vast amount of information is imparted in Davidson's inimitable style, making the volume as accessible as it is authoritative. The recipe collection spans from France (Filets of Sole with Morels) to Spain (Galician Octopus Pie) to South Carolina (She-Crab Soup) to Greenland (Marinated Halibut Fins). Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.
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Parchment paper is great for lining cookie sheets, but we also love it for cooking salmon, red snapper, and other fish en papillote- which is basically a fancy French word for "cooked in a pouch." Simply place fish and any other ingredients (such as vegetables) in the center of a piece of parchment. Add a salt, pepper, and a squirt of lemon juice, then fold the parchment in half over the fish. Crimp it together tightly so that it forms a half-moon shaped packet. The juices in the fish and vegetables turn to steam in the oven, cooking everything through.