Our April 2014 issue cast off in search of the world’s finest seafood: sumptuous lobster pot pie from the North Atlantic islands of Saint-Pierre and Miquelon; cram-and-shrimp-packed risotto from the Oregon coast; Croatia’s rustic fish stew; Cantonese steamed sea bass fragrant with ginger and garlic, and so much more.
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.
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.
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 »
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.
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 »
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 » **
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 »
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 »**
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 »
Ravigoté
Ravigoter means “to invigorate” in French, and indeed, this lightly acidic French sauce perks up the palate.
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 »
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.
