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Narrow Results You've Selected: Hard Fish Fry Remove all Source Saveur (3) Course Appetizers (1) Main Course (1) Cuisine Japanese (1) Season Spring (2) Summer (2) Fall (1) Winter (1) Topic Recipe (3) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Fry"; var omni_prop8 = "Difficulty:Hard,Main Ingredient:Fish,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 11/17/2005 Sea Bass with Blood Sausage and Sea Urchins This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness. Issue #73 11/17/2005 Salt Cod with Garlic Cream In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil. Issue #73

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