Recipes from Issue #164: The Seafood Issue

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)

This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec’s The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.

Minorcan Clam Chowder

Datil chiles add heat and tang to this tomato-based clam chowder, but habaneros, which have a similar aromatic flavor, are a good alternative. **See the recipe for Minorcan Clam Chowder »**

Galatoire’s Rémoulade Blanc

Inspired by a rémoulade served in New Orleans’ Galatoire’s, this white, mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe.

LeRuth’s Red Shrimp Rémoulade

Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth.

Cured Sardines

Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme.

Grilled Gremolata-Stuffed Sardines

Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor.

Olive Oil-Braised Sardines with Fennel

Braise the sardines with fennel, chiles, celery, onions, and carrots for a slightly spicy flavor

Sardine and Swiss Chard Gratin

This casserole combines sardines with a creamy Swiss chard and a layer of crunchy bread crumbs.

White Bean and Sardine Stew

You may think it’s best to steer clear of canned sardines, but those are actually preferred for this dish. Get the recipe for White Bean and Sardine Stew »

The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen’s Fish Without a Doubt (Houghton Mifflin, 2008). See the recipe for Sole Piccata »

Bucatini ai Frutti di Mare (Seafood Pasta)

The recipe for this shellfish-laden pasta comes from chef Michael Chiarello. See the recipe for Bucattini ai Frutti di Mare »

Swiss Chard with Potatoes (Blitva)

Garlicky hunks of potato are mixed with wilted Swiss chard in this quick Croatian side dish.

Crab and Asparagus Terrine (Charlotte d’Asperges au Crabe)

Cooked, chopped shrimp or scallops can be substituted for crab in this asparagus-adorned terrine.

Crab Cakes with Chipotle Aïoli and Pineapple Salsa

Creamy Mushroom and Mussel Tart

Mussels are blanketed under a thick cheese-and-cream mornay sauce in this savory tart recipe from Miquelon home cook Paulette Boissel.

Dungeness Crab and Shrimp Cheese Dip

Ocean Bleu @ Gino’s in Newport, Oregon, uses Dungeness crab for this indulgent cheese dip, but snow or jumbo lump crabmeat works just as well. See the recipe for Dungeness Crab and Shrimp Cheese Dip »

Mousseline de Homard (Lobster Mousse)

Lobster meat, cream, and cayenne are chilled in a lobster-shaped mold to make this airy hors d’oeuvre, which can be garnished to create a whimsical appearance. See the recipe for Mousseline de Homard »

Pâté de Thon (Tuna Pâté)

Canned tuna is enlivened with fresh herbs, lemon, and a dash of sherry in this velvety dip. See the recipe for Pâté de Thon »

Roasted Garlic and Dungeness Crab Soup

For the recipe for this silky soup, store-bought stock can be used, but nothing matches the intense flavor of homemade crab stock. See the recipe for Roasted Garlic and Dungeness Crab Soup »

Rosemary Focaccia

Toasted carob powder, yogurt, and grated sweet potato add complex flavor and chewy texture to this Croatian take on focaccia from home cook Tatjana Ciciliani.

Roulade de Saumon aux Crabes des Neiges (Smoked Salmon Stuffed with Cottage Cheese and Crab)

This elaborate appetizer is based on one served at the seafood festival on the Atlantic island of Miquelon. We use snow crab in this recipe, but Dungeness or jumbo lump crabmeat works just as well. See the recipe for Roulade de Saumon aux Crabes des Neiges » **

Croatian Radish Salad (Salata od Rotkvica)

This citrusy radish salad also makes a cool, palate-cleansing side for whole grilled fish.

Scallop and Leek Terrine (Terrine de St-Jacques aux Poireaux

Curry powder and smoky pimento d’Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine.

Jing Lou Yu (Cantonese-Style Steamed Sea Bass)

This recipe for whole bass, adapted from one in Grace Young’s The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999), calls for a wok, but a 12″ skillet can also be used. A drizzle of hot oil brings out extra flavor and crisps the skin. See the recipe for Jing Lou Yu »

Mediterranean Tuna Sandwich

Cornichons and walnuts add nice crunch to tuna salad served on hearty multigrain toast.

Tuscan Tuna Sandwich

Mixed with capers and sun-dried tomatoes, tuna salad pairs well with classic Italian ingredients in this Tuscan-inspired sandwich served on ciabatta with mozzarella and basil.

Provençal Tuna Sandwich

Marinated artichokes and briny niçoise olives dot this Provençal-inspired tuna salad, paired with hard boiled eggs and roasted peppers for an easy, dressed up sandwich. **See the recipe for Provençal Tuna Sandwich »**

Curried Tuna Sandwich

Edamame-Miso Tuna Sandwich

Edamame beans make this sandwich a protein-packed meal while sesame-chile oil gives it a kick.

Taco Truck Tuna Sandwich

The bright flavors of lime, cilantro, and jalapeño are puréed together and combined with canned tuna fish for a unique, taco-inspired wrap. **See the recipe for Taco Truck Tuna Sandwich »**

Sushi Bar Tuna Sandwich

Sriracha, rice wine vinegar, and a liberal dash of sesame seeds bring the flavors of the sushi bar to these creative sliders. **See the recipe for Sushi Bar Tuna Sandwich »**

Lemon-Pepper Tuna Sandwich

Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. **See the recipe for Lemon-Pepper Tuna Sandwich »**

Fennel-Orange Tuna Sandwich

Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice. **See the recipe for Fennel-Orange Tuna Sandwich »**

Boulettes de Morue (Salt Cod Fritters)

Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.

Brodet (Croatian Fish Stew)

In this Croatian seafood stew, the ingredients are layered but not stirred to keep the delicate fillets intact. See the recipe for Brodet »

Clam Risotto with Grilled Shrimp

Clam juice amplifies this creamy risotto adapted from a dish at Newport, Oregon’s Ocean Bleu @ Gino’s.

Coquilles St-Jacques (Gratinéed Scallops)

For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese.

Whole Grilled Fish with Lemon (Riba na Rostilju)

Seka Salamun, a home cook in Tisno, Croatia, uses olive wood to impart a mild smokiness to this grilled fish. Though delicious with just a squeeze of lemon, it also pairs beautifully with classic French fish sauces. Get the recipe for Whole Grilled Fish with Lemon (Riba na Rostilju) »

Beurre Blanc

This classic preparation from Brittany is especially good over mild, flaky fish. See the recipe for Buerre Blanc &Raquo;

Ravigoté

Ravigoter means “to invigorate” in French, and indeed, this lightly acidic French sauce perks up the palate.

Tomato Coriander Broth

This long-simmered sauce from Le Bernardin chef Eric Ripert adds aromatic intensity to grilled fish. See the reipe for Tomato Coriander Broth »

Crni Rižoto (Black Cuttlefish Risotto)

This Croatian risotto gets its deep color from the addition of cuttlefish or squid ink. See the recipe for Black Cuttlefish Risotto »

Homard en Croûte (Lobster Pot Pie)

Brandy adds a luxurious note to these creamy lobster pot pies. See the recipe for Homard en Croûte »

Parmesan-Crusted Halibut with Broccoli Rabe and Mashed Potatoes

Skampi na Buzaru (Langoustines in Tomato, Garlic, and Wine Sauce)

On Croatia’s Dalmatian coast, shellfish are often prepared na buzaru, simmered in a brandy-and-wine-enriched tomato sauce. Langoustines are used here, but the preparation works just as well with shrimp, clams, or mussels. See the recipe for Langoustines in Tomato, Garlic, and Wine Sauce »

Shortbread Parfait

At Local Ocean Seafoods in Newport, Oregon, a coastal feast is punctuated with this crumbly shortbread and berry parfait.

Charmoula-Stuffed Sardines

Fresh or canned sardines can be used in this spicy, crispy Moroccan snack. Eat ’em like french fries. Get the recipe for Charmoula-Stuffed Sardines »

Sardine Miso Ball Soup

“Sardines” and “miso soup” probably don’t go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup »

Stargazy Pie (English Sardine Pie)

In this whimsical Cornish dish, whole sardines poke their heads through the crust of a savory pie filled with bacon, hard-boiled eggs, and a mustard-laced custard. Get the recipe for Stargazy Pie (English Sardine Pie) »

Cajun Crawfish Salad

Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson’s Homegrown Louisiana Cookin’ (Macmillan, 1990). See the recipe for Cajun Crawfish Salad &Raquo;

Crawfish Pasta

Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.

Crawfish Pie

To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough.

Stuffed Squid (Encornets Farcis)

Veal stock adds richness to these plump stuffed squid in a recipe from home cooks Jean and Carole Maurice of Miquelon, an island in the North Atlantic 12 miles from the southeastern tip of Newfoundland.

Recipes from Issue #164: The Seafood Issue

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