Where and How to Buy Seafood

Posted in: Random

I ran into a friend of mine the other day at a local grocery store. I was going in and she was coming out. We spoke a bit and curiously I scanned her cart to see “what’s for dinner”? Usually when people know you’re a chef, a recipe challenge comes into question. I said, so what are you making tonight? I could tell she was shopping for dinner, just a few bags lightly packed. Well, I wanted to make fish, but it didn’t look to fresh. I want to grill out, have you ever made? And the class began! We spoke for another 5 minutes and my friend got three recipes out of me. I mentioned to her I was teaching a course that week on seafood at the Boston Center for Adult Education and she should come. I briefly highlighted the recipes we would be creating and the pleasant time I anticipated. Let me see what my schedule looks like, it does sound cool.

We got back to the question at hand, where to buy seafood? I suggested a local fish market, Burke Seafood, since we were in Quincy. I explained where and when he buys, also how fresh it always looks. I think we have a very competitive grocery market here in Boston, most stores do a great job displaying there “catch”. Some could be a little more consistent and I think they would increase traffic and sales quite a bit. When I shop I look, ask questions and sometime’s request to touch the seafood I want to purchase, than I’m close enough to smell it as well. I can tell by the feel, say with salmon, if its firm, that’s a good sign its fresh! Meaning it hasn’t been in and out of the case or handled too much. We love too buy what looks good! So when thinking about your next seafood purchase, don’t just rely on” it just came in today”. Ask…

At the class we had a good time, it was full and we had a “wait list from what I was told”. We sautéed, grilled and poached some delicious seafood. We spoke about some of the practices of buying, storing and of course versatile cooking methods. We also experienced some knife techniques of fresh produce. It was a relaxing evening and the attendees were great. Two of the favorites I think were the Salmon and Tuna. Tell us how your preferred seafood recipe and thoughts about buying fresh.

Ciao!

~ Bernard

Recipes:

Poached Salmon

Ingredients

1/2 cup julienne carrots

1/2 cup julienne celery

1/2 cup julienne Spanish onion

1/2 cup julienne Granny Smith apple

1/2 cup julienne leeks

1 bulb fennel, julienned

1 1/2 cups cremini mushrooms, cleaned and sliced

1 tablespoon black peppercorns

2 bay leaves

2 quarts water

1/3 cup fresh tarragon leaves

8 ounces cooked fettuccini or rice noodles; tossed with olive oil

4 4-ounce pieces salmon

Salt and pepper

1/4 cup coarsely chopped fennel tops

8 teaspoons olive oil

Method:

To make the broth: Place the julienne vegetables, the apple, black peppercorns, and bay leaves in a medium saucepan, cover with water, and simmer over medium heat for 20 minutes. Add the tarragon and continue to cook for 2 more minutes. Strain the mixture through a fine-mesh sieve, return the broth to saucepan, and bring to a simmer.

To reheat the noodles: Use a wide, shallow sieve to warm the noodles in the broth and then place them in a bowl.

To poach the salmon: Place the salmon in the broth and cook for 2 to 4 minutes, until cooked medium or 5 minutes for a fully cooked piece . Remove the salmon and season with salt and pepper. Season the broth to taste with salt and pepper.

ASSEMBLY: Place some of the noodles, julienned vegetables and apple in the center of each bowl. Top with the salmon and ladle in some of the broth. Sprinkle some of the fennel tops around the bowl and drizzle some of the olive oil around the broth. Top with freshly ground black peppers.

WINE NOTES: A lean, crisp style Sauvignon Blanc will be perfect for this dish.

Grilled tuna Steaks with Warm Lentil Salad and Curry Oil

Ingredients

1/4 cup brunoise-cut carrots
1/4 cup brunoise-cut celery
1/4 cup finely diced onion
1/4 cup brunoise- red pepper
1/4 cup brunoise -yellow pepper
2 teaspoons peeled, minced fresh ginger
1 tablespoon canola oil
3/4 cup fresh green lentils-(soak over night)
1 1/2 cups water, or more, as needed
Salt and pepper
4 5-ounce tuna steaks
Chopped fresh chives

Ingredients (for curry oil)

1/2 cup chopped onion
1 cup canola oil
2 tablespoons curry powder

Method

To prepare the lentils: Cook the carrots, celery, onion, and ginger in the canola oil in a medium saucepan over medium heat for 5 minutes, or until lightly caramelized. Add the peppers and lentils, cook for 1 minute. Then add the water & continue to cook over low heat, stirring occasionally, for 1/2 hour, or until all the liquid has been absorbed and the lentils are tender. If the water has been absorbed and the lentils are not tender, add additional water, several tablespoons at a time, until the lentils are not completely cooked. Season to taste with salt & pepper, and then add 2 Tablespoon of olive oil to the salad just before serving, toss to combine ingredients.

To prepare the tuna: Season the tuna steaks with salt and pepper and brush with a light coating of the Curry Oil. Grill the tuna steaks over a moderate flame for 2 to 3 minutes on each side, or until the tuna is cooked medium-rare.

ASSEMBLY Spoon the lentil salad on the plate and place the prepared tuna on top. Garnish with chopped fresh chives.

WINE NOTES the Curry Oil adds a delicate spice a nice Chardonnay would pare well.

METHOD (for Curry Oil) Sauté the onion in 2 tablespoons of the canola oil over medium heat for 5 minutes, or until translucent. Add the curry powder and cook for 3 minutes. Puree the mixture with the remaining canola oil for 3 minutes, or until completely combined. Refrigerate for 1 day then strain through a fine-mesh sieve.