Fish and Seafood [antikvár]

ü INTRODUCTION There are hundreds of difFerent ways of serving fish and a vast selection of difFerent types to choose from. The recipes in the following pages rangé from easy-to-cook, economic family suppers, such as Sautéed Haddock and Whiting in Cheese Sauce, to sumptuous dinner party dishes, such as Champagne Turbót and Sparkling Sole. There are hot and cold dishes, and both filling winter meals and lighter, more summery recipes. Few other foods are so adaptable and so varied. Modern transport and refrigeration processes ensure that fish reach our shops and markets in the peak of condition. Freshness is the key to both taste and nutritional value. Smell and appearance are the two main indicators of freshness. First, it should smell fresh and pleasant. The scales should be shiny and iridescent and the flesh should be firm. The eyes should be bulging and the gills damp and bright. If you are buying fish steaks, there should be no discolouration around the bone and the flesh of both steaks and fillets should be finn and pale. For the best flavour, fish should be cooked on the day it is bought and should always be kept in the refrigerator. For the health-conscious - and the weight-conscious - fish is the ideál choice. For example, 200 g/7 oz hake fillet cöntains the same quantity of protein as an equal weight of sirloin steak, but has far fewer calories (150 rather than 320) because it has far less fat. Even the oiliest fish have no more fat than pork. Fish is a good source of protein and is rich m minerals such as phosphorus, iodine, iron, copper and magnesium. It provides B complex vitamins and oily fish alsó cöntains vitamins A and D. Shellfish are alsó part of the sea's rich harvest. The list is mouthwatering - crab, lobster, mussels, clams, prawns, langoustines and many more. Often served cold as a starter, shellfish may alsó be prepared as filling, nourishing and hot main courses. Prawns and langoustines provide the perfect garnish to many other fish dishes. The seafood recipes, too, rangé from the simple yet delicious Dijon Mussels to that great classic of French cuisine, Lobster Thermidor. Whether your tastes are extravagant or restrained, simple or exotic, in the following pages you are sure find somé new and interesting ways of serving fish and seafood that will delight you and your family.