We spent last weekend installing new shelving for our numerous boxes of cook books. As we were unpacking the boxes, we could not help but skim the pages of some of our favorites. In Rick Stein’s Complete Seafood we stumbled upon a fabulous sauce called champagne and chive sauce. This is our version inspired from […]
Fish
Vodka & Beet Cured Salmon
Two summers ago we spent a night at Barnsdale Lodge in Rutland, England. It is a stunning boutique hotel with exceptional food. As an appetizer we ordered the beet cured salmon and fell in love with not only the flavor but the aesthetics of it as well. If you’ve been reading along this […]
Crispy Leeks with Salmon over Leek Puree
Leeks are one of our favorite vegetables. We use them for soups, salads, stocks and here in a puree and garnish form. About a week ago the weather here was very fall like. We had just gotten over a bad snow storm and once the snow melted we returned to cool air and very […]
Yorkshire Scallops from Ramus Seafood Emporium
On a wet fall evening in North Yorkshire we had a family gathering. I am over from the US, my sister had come over from Hungary and with my younger sister here in Yorkshire we decided to get together for a dinner party. My mother suggested that I try Ramus fish mongers in Harrogate, they had […]
Home Cured Gravlax with Ouzo
Gravlax is a Scandinavian term for buried salmon. Fishermen used to salt the salmon and bury it in the sand above the high-tide line. We “buried” ours in a curing mixture and left it in the fridge for a few days. We began by purchasing a large piece of salmon which we halved […]
Home Smoked Salmon
It’s been a few years since we fished for Salmon on the Miramichi River in Canada. I have always wanted to try making smoked salmon at home and so when we bought some lovely Atlantic Salmon at the market I decided it was time to give it a go. The first […]
Tuna Tartare with Capers and Preserved Meyer Lemon
We had some lovely tuna and we also wanted to use up some of the presereved lemons that featured in our very first blog post in December 2010. As this is a raw fish dish, you must ensure that everything is very clean. You should also chill all the equipment that you will use for at […]