Synopsis
Equally delicious hot or cold, fresh or smoked, salmon and trout are wonderfully versatile and healthy. This cook’s guide is packed with practical advice on preparation, curing and cooking techniques, followed by a fabulous collection of over 220 recipes featuring starters and party pieces; soups and salads; main dinners; rice, noodles and pasta; and pastry dishes.
Equally delicious hot or cold, fresh or smoked, salmon and trout are always popular and infinitely versatile. Whether served raw as sushi, brined as gravlax, poached, steamed, baked or broiled on the barbecue, the fish is appetizing, nourishing, and an excellent source of omega-3 fatty acids so important for heart health.
The book begins with an identification guide to the types of salmon and trout, practical advice on buying and storing the fresh fish, and preparation and cooking techniques including creating marinades, mayonnaise and sauces. Following this is a fabulous collection of recipes, including soups, starters, snacks, main dinners, rice, noodle and pasta dishes, salads, barbecue foods and pastries. There are classics such as Salmon Chowder, Smoked Salmon with Scrambled Eggs, Salmon Fish Cakes, and Poached Salmon with Hollandaise Sauce, plus new combinations to try like Salmon and Quinoa Frittata, and Salmon and Scallop Brochettes.
Trout, like salmon, belongs to the fish family Salmonidae, but although salmon and trout have much in common, they have their own inimitable taste. Trout recipes in this collection include Seared Trout Bruschetta, Goat’s Cheese and Trout Toasties, Trout en Papillote, Trout Gougère, and Thai Marinated Sea Trout – showing how this hugely popular fish can be adapted to almost any number of recipes and cooking styles.
Illustrated throughout with mouthwatering photographs, this cookbook is sure to delight and inspire fish lovers everywhere.
About the Author
Editor Jane Bamforth trained as a home economist and then as a journalist. She has worked as a sub-editor for Good Housekeeping, BBC Good Food, and Woman and Home, and as a deputy chief sub-editor on Prima and chief sub-editor on Essentials. Jane has worked on an extensive range of cookbooks on subjects ranging from organic cooking and world cuisines to baby food and healthy eating for pregnancy. In this volume she has brought together a collection of recipes by leading food writers to celebrate the enormous diversity of salmon and trout.
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