Fish and Seafood: From caviar to grouper,

Saltwater fish, crustaceans, all culinary delights of the sea are joined together in this illustrated cookbook. The distinctive component here is the concentration on different ways of preparing the dishes: turbot is sauteed and baked, other fish are steamed, boiled, grilled, poached, fried, baked in a salt crust or are the extra something special in a stew. Preparation of each recipe is shown with detailed directions: from cleaning to removing the scales and filleting the fish to preparing lobster, crab and octopus. Recipes for fish stock and classics like Rouille or white wine sauce round off this diverse cookbook. Book jacket.

Even as a child, Patrik Jaros used to stand in front of the steaming pots on his grandmother's stove, completely entranced by her art. He owes his passion and deep understanding of this craft to her. He is the youngest chef to be awarded stars by the Guide Michelin, has worked in Eckart Witzigmann's Aubergine restaurant in Munich, and came third at the Bocuse d'Or in Lyon, the centre for gastronomy's top cooks. Today Patrik Jaros runs and co-owns a number of restaurants and bars in Cologne In 1978, Gunter Beer began work as a reporter in a small Bavarian local newspaper. After that, he took photographs in Rio de Janeiro for the Journal di Brasil and, during the civil war in Nicaragua covered both the Sandinistas and the Contras. He has sat in the mud left over from gold washing in Venezuela, photographed fashion in Mexico, London and on the Matterhorn

Level of difficulty: low
Baked razor clams with garlic and soy sauce	p. 54
Boiled whelks with aioli	p. 13
Fillet of salmon on radish salad with chive vinaigrette	p. 10
Fried sardines with olives	p. 38
Mussels a la Provencal	p. 44
Mussels with vegetables in white wine sauce	p. 46
Rouille	p. 20
Sauteed Dublin Bay prawns in parsley butter	p. 37
Three ways to prepare prawns	p. 16
Sauteed shrimp on avocado salad with pomegranate seeds	p. 28
Small monkfish on a bed of stewed pepper and onion with rosemary	p. 24
Small potatoes with sour cream and caviar	p. 50
Swordfish with green olives, dried tomatoes and water cress	p. 56
Three ways to prepare tuna	p. 42
Toro with wasabi	p. 49
Level of difficulty: medium
Baked red mullet with yellow cherry tomatoes and black olive tapenade	p. 70
Bay leaf sauteed Saint Petersfish on a bed of orange and endive	p. 148
Boiled crayfish with cocktail sauce and salad	p. 76
Bouillabaisse with Rouille	p. 73
Cockles in beer sauce and red wine onions	p. 82
Coconut-coated octopus kebabs on spicy tomato onion sauce	p. 86
Cod on a bed of beetroot with warm beans and marinated herbs	p. 96
Crayfish stock	p. 60
Crispy catfish on red pepper and fennel with saffron sauce	p. 103
Curry of cod with papaya and roasted cauliflower florets	p. 138
Deep-fried brill with french fries / fish and chips	p. 93
Dried cod and mashed potato with garlic cream sauce	p. 137
Dried cod crostini with tomatoes and spring onions	p. 132
Fish stock	p. 152
Grilled red scorpion with fennel leaves on a bed of broad beans and garlic	p. 123
Grilled whole catfish with mint	p. 115
Lemongrass red snapper with broccoli and ginger	p. 85
Marinated octopus and white bean salad	p. 91
Red snapper fillet on a bed of radicchio and frisee with black olive pesto	p. 112
Rustic pureed fish soup with saffron and basil	p. 80
Saint Petersfish on a bed of lentils and balsamic bacon sauce	p. 129
Salmon in vegetable-citrus marinade on potato rosti with paprika yoghourt	p. 144
Sauteed crayfish with spaghettini and fresh tomatoes	p. 78
Sauteed skate wing a la Grenoble with boiled potatoes	p. 65
Sauteed turbot in tarragon butter and mashed potatoes	p. 143
Sea bream in three different salt crusts	p. 108
Serrano-wrapped salmon scaloppine on spinach and sage potatoes	p. 125
Spicy herb-milk hake with chilli oil and steamed rice	p. 140
Tortilla with whitebait on chiabatta with aioli	p. 68
Whole sauteed sole in sage butter with parsley potatoes	p. 98
Level of difficulty: high
Baked whole grouper on a bed of cherry tomatoes, aubergine and green peppers	p. 163
Broiled sea urchin with brill fillets	p. 168
Cream of shellfish soup	p. 188
Creole style skate wing with couscous	p. 185
Lobster pot au feu in cognac tomato sauce	p. 180
Monkfish medallions on roasted artichokes with diced potatoes and red wine butter sauce	p. 172
Poached bows of sole with champagne sauce and caviar	p. 159
Salmon filled cucumbers with dill sauce	p. 174
Sea urchin sauce	p. 166
Sea urchin soup with creme fraiche and chervil	p. 170
Turbot fillet with tomato-mustard crust on a bed of spring leeks and white wine sauce	p. 179
White wine fish sauce	p. 160
Filleting a brill	p. 94
Filleting a catfish	p. 118
Filleting a monkfish	p. 150
Filleting a Saint Petersfish (dory)	p. 130
Preparing a sea bream	p. 104
Time index	p. 190
Table of Contents provided by Rittenhouse. All Rights Reserved.

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Fish and Seafood: From caviar to grouper, mussels, salmon and shrimp : From filleting to poaching and portioning

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