I really love cooking whole fish because not only is it a good way to buy a fish (you can check the quality on a whole fish easier than on cut up fish) you can impart lots of great flavor by stuffing the cavity with herbs and lemons. This dish incorporates flavors inspired by the food of Southeast Asia.
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This recipe was developed after I visited the oyster beds at Hog Island Oyster Company in Marshall, California. Bright green “sea lettuce,” a type of seaweed, was growing on top of the oyster cages. It was delicious so I took some back to shore and made a salad using the oyster meats and a Caesar style dressing.
Salmon is one of the most popular fish in America. It is very easy to make salmon simply and in a delicious way at home by choosing the freshest fish available and searing it on very hot heat for a short time. The combination of the salmon and fresh peas and pea shoots creates an easy, fresh and beautiful dish.
This recipe was inspired by my visit to Tuscany and the flavors of the autumn season that were so prevalent while I was there. Searing the pork loin to lock in the juices keeps the meat moist and the rich sauce is made from caramelizing the mushrooms with garlic and sage. I like to put the garlic cloves in with the skins still on them so they sort of roast inside their case.
Smoked bacon lardons and egg yolks mixed with, not cream as in the classic recipe, but rather crème fraiche give this sauce a bit of tanginess to compliment the richness. The sliced chives provide a subtle flavor from the onion family.
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