Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

by Barbara-jo McIntosh, Michel Roux (Foreword by)

Overview

As an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there's no reason why canned seafood has to be boring.

Discover how to transform everyday canned seafood into stylish, delicious dishes in this cookbook that features innovative recipes for not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, and more. Make sophisticated versions of traditional seafood dishes such as Creamy Garlic & Clam Chowder; New England Salmon Cakes; and Apple, Cheddar & Tuna Melt; and try out imaginative new recipes such as Oyster & Artichoke Stew, Sardine & Potato Pancakes, Clam & Fontina Pizza, and Shiitake Mushrooms Stuffed with Crabmeat.

This cookbook is perfect for students, those on a budget, or those with time constraints, but it's also a sea-worthy companion for any home cook with a pantry. Elevating canned seafood to new and delectable heights, Tin Fish Gourmet proves that there is life after tuna casserole.

The foreword is by Michel Roux, whose restaurant Le Gavroche was the first in the United Kingdom to receive three Michelin stars.

Barbara-jo McIntosh is an award-winning food professional with over thirty-five years' experience in the food and hospitality industry. Former proprietor of Barbara-Jo's Elegant Home Cooking, a popular Vancouver eatery, she now owns Barbara-Jo's Books to Cooks, a bookshop in Vancouver dedicated to the culinary arts.

Michel Roux is a French-born chef living and working in the United Kingdom. His restaurant Le Gavroche, which he founded with brother Alain in 1967, was the first in the UK to receive three Michelin stars. He is now proprietor of the Waterside Inn, a three-Michelin-starred restaurant in Bray, outside of London.

Product Details

ISBN-13:	9781551525464
Publisher:	Arsenal Pulp Press, Limited
Publication date:	10/07/2014
Edition description:	Second Edition
Pages:	192
Sales rank:	950,403
Product dimensions:	6.80(w) x 8.90(h) x 0.40(d)

About the Author

Barbara-jo McIntosh: Barbara-jo McIntosh is an award-winning food professional with over twenty years’ experience in the food and hospitality industry. She owns owns Barbara-Jo’s Books to Cooks, a cookbook store in Vancouver, and is also author of reat Chefs Cook at Barbara-Jo’s.

Table of Contents

Acknowledgments 7

Foreword Michel Roux 9

Introduction to the New Edition 11

The Pantry 15

Anchovies 16

Anchovy Butter 18

Anchovy Vinaigrette 19

Savory Anchovy Éclairs 21

Artichoke Dip with Tempura Anchovies 23

Rosemary Scalloped Potatoes with Anchovies & Garlic 24

Fried Anchovy Olives 25

Anchovy-Stuffed Dates 27

Spring Radishes with Anchovies & Crème Fraîche 29

Caviar 30

Scrambled Eggs with Salmon Caviar 32

Wild Rice Pancakes with Sour Cream & Caviar 34

Warm Endive, Potato & Avocado Salad with Caviar Dressing 35

Clams 36

Creamy Garlic & Clam Chowder 38

Clams & Straw Mushrooms over Linguini 39

Clam & Fontina Pizza 41

Roasted Tomato & Clam Chowder 42

Cornbread & Clam Scallop 43

Crab 44

Crab Risotto 46

Crabmeat on Toast 47

Crab & Goat Cheese Strudel 48

Kentucky Crab Crêpes 50

Creamed Curried Crab & Shrimp 51

Crab & Polenta Bake with Sun-Dried Tomatoes & Pesto 52

Crab Cakes with Cayenne Mayonnaise 53

Shiitake Mushrooms Stuffed with Crab 54

BCLT Sandwich with Lemon-Chive Mayonnaise 57

Crab & Spaghetti Squash with Lemon Butter 59

Butternut Squash & Crab Soup 60

Crab & Watercress Teatime Sandwiches 61

Herring & Mackerel 62

Mackerel Pâté Baguette with Cornichons 64

Roasted Mackerel with Spanish Mash & Fried Leeks 65

Herring & Beet Lasagna 68

Indo-Can Kedgeree 70

Potted Herring (Kippers) 73

Oysters (& One Mussel) 73

Seared Oysters with Spinach & Bacon 76

Pan-Fried Oysters 77

Roquefort & Red Pepper Baked Oysters 79

Smoked Oyster Spread 81

Christmas Eve Oysters 82

Oyster & Artichoke Stew 83

Oyster Pot Pie 85

Smoked Mussel & Chorizo Paella 86

Salmon 88

Susan's Salmon Burgers 90

Salmon & Fennel Stew 91

Salmon & Cheddar Quiche 92

Curried Salmon Loaf 93

Swiss Chard & Salmon Lasagna 94

Com & Salmon Fritters 96

Salmon & Potato Salad 97

Avocado, Chickpea & Salmon Salad 98

Salmon & Broccoli Chowder 100

Asparagus, Brie & Salmon Omelette 101

Mushroom, Salmon & Spinach Frittata 102

New England Salmon Cakes 103

Pecan Salmon Roil 105

Salmon Coulibiac 106

Salmon & Horseradish Teatime Sandwiches 108

Sardines 110

Sardine, Red Onion & Cambozola Sandwiches 113

Three Tin Tapenade 114

Curried Sardines on Toast 115

Sardine & Potato Pancakes with Lemon-Chive Mayonnaise 116

Sardine Bruschetta 117

Roast Sardines & Leeks Vinaigrette 118

Tempura Trio; Sardines, Carrots & Parsnips with Soy Mayonnaise 120

Golden Pappardelle Pasta with Sardines, Fennel & Saffron 122

Shrimp 124

Curried Shrimp Toast 126

Shrimp & Mushroom Toast 127

Nugget Potatoes with Tarragon Shrimp 128

Shrimp Egg Rolls 129

Shrimp & Sweet Potato Cakes 130

Asian Shrimp Stir-Fry 131

Shrimp & Spinach-Stuffed Tomatoes 133

Pasta Ramekins with Shrimp & Goat Cheese 134

Shrimp & Dill Quiche 135

Toasted Shrimp Sandwich with Carrots & Hazelnuts 137

Tuna 138

Tuna & Artichoke Salad 140

New York Lunch 141

Apple, Cheddar & Tuna Melt 143

Tuna & Cannellini Beans in Pita Pockets 144

Avocado, Tuna & Corn Relish Pita 145

Our Perfect Salad Nicoise 147

Sesame, Green Bean & Tuna Salad 148

Tuna & Potato Casserole 149

Tuna & Rice Casserole 150

Tuna & Pasta Casserole 151

Yam, Red Pepper & Tuna Casserole 152

Tuna & Tarragon Teatime Sandwiches 154

Menus for a Tinned Fish Tea Party & Apéro 155

Index 156