Wild salmon with mirin and cucumber
We’re in Alaskan wild salmon season and, as it is one of my favorite things to cook, grill, roast, poach or even cure, it’s an…
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Pan-seared monkfish and glazed radishes
Monkfish is sometimes known – by an extremely non-technical term – as a “fishy” fish, but I often think of it more as a steak-like…
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Simple suppers: roasted flounder with spicy artichokes
The constant question: how to balance a quick, delicious, and nutritious meal on busy week nights? I often turn to roasting some wild fish fillets…
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Roasted red snapper with fava bean and spring onion purée
Sometimes, you need to get re-energized to cook, not just the everyday meals you and others eat, but to cook something creative (and blog-worthy! speaking…
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Roasted sole with fenugreek and radicchio
What I love most about Provençal cooking are the simple, bright flavors that make the most of the best, freshest ingredients. I think this…
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Cured tilefish with beetroot, vodka, and parsley
The Russian in me loves cured fish. There is nothing as perfect as a piece of rye bread with butter and a thin slice –…
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Bouillabaisse
Bouillabaisse – as many versions as there are coastal towns in France. Here is mine! You’ll need: 1 liter chicken stock + 1 liter water 1…
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Pistachio encrusted monkfish, grilled fennel salad and peach tarte tatin
Today we’ll be making a perfectly seasonal Sunday dinner: pistachio encrusted monkfish, grilled fennel and onion salad and peach tarte tatin. Monkfish 2 monkfish fillets…
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Tilapia en papillote
I love cooking fish en papillote (in parchment) – it’s easy, virtually foolproof and the little parchment envelope seals in all the flavors beautifully. I…
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More fishcakes?
Yes, more fishcakes! We are really having a fish moment here at S&H so I hope you like seafood! Salmon-version this time, served with flash-fried…
