Fish - Alan's Cookbook

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Lavender and lox A lovely variation on a common way of serving lox Lox White bread Lavender leaves Capers Red onion Olive oil I prefer an Italian loaf that is hearty but not overpowering. The lox needs to rest a while at room temperature to wake up. Cover the lox on both sides with lavender leaves and press them in a bit. Let rest for a while. Slice and toast the bread and let cool. Mince the onion finely. You won’t need a lot, and doing it by hand will look nicer. Fry a few leaves of lavender in a hot dry pan until they smoke, to release their flavor. Drizzle a bit of oil on the toast, or use a brush. Very thinly spread the onion bits—they should be like stars in the sky. Remove the lavender leaves from the lox as you lay a piece of it over to mostly cover the toast. Crumble a bit of the fried lavender over it and decorate with several capers. Serves: 8 per lb lox Cooking time: 20 minutes - 140 -
Scallops with garlic and herbs A wonderful accompaniment to most any kind of pasta Large scallops Olive oil Garlic Parsley Salt and pepper Optional Thyme Marjoram Green onion Cognac Any richly flavored olive oil will work here. The original recipe uses butter, so an oil of that kind of softness and richness is what you want. Fresh scallops are of course better, but previously frozen ones will do. Make sure they are completely thawed. Bring them to room temperature if you have time. They should smell nice, not fishy. Chop the parsley finely and set aside. Don’t use too much. We want the scallops to look like scallops, not herb crusted marshmallows. Chop a liberal amount of garlic—medium fine—at least one clove per serving. Heat the oil over medium heat and saute the garlic a bit. Before it gets brown, add the scallops and fry them a minute or two on each side. They should be just warm inside. If you’re using cognac, splash a bit over the scallops and light it, swirling the pan around to get the oil and liquids well acquainted. Take off heat and add the parsley and any other finely chopped fresh herbs you’re using. Toss until everything is mixed and the herbs are sticking to the scallops. Let set a minute and serve. Serves: 3 scallops each Cooking time: 15 minutes - 141 -
Page 1 and 2: Fish a chapter from Alan’s Cookbo
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Page 7 and 8: Salt cod pancakes These are wonderf
Page 9 and 10: Crab and lobster on potato fritters
Page 11 and 12: Fish with vegetables, olives and ca
Page 13 and 14: Catfish del pacifico A Mexican favo
Page 15 and 16: Mussels If you’ve never had musse
Page 17 and 18: Fish on parsnip fettucini An intere
Page 19 and 20: Paella Paella is traditionally made
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Fish - Alan's Cookbook

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