seafood
Shrimp Pane on Watercress
For each serving, four shrimp are coated with puree and the resulting “patties” are breaded (pané means “breaded”), sautéed in oil with a dash of butter, and served on a watercress salad.
Escoffier Quenelles
A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.
Linguine with Clam Sauce and Vegetables
Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.
Poached Salmon in Ravigote Sauce
Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon.
Ray Meunière with Mushrooms
Skate, or ray, is a mild fish that is soft-fleshed, tender, and moist. It is excellent poached, sautéed, or grilled.
Tuna Tartare on Marinated Cucumbers
Delicious and attractive, this simple but sophisticated dish makes a great first course. The tartare is served on fresh-tasting mixture of sliced cucumber, vinegar, minced chives, peanut oil, and salt.
Lobster in Artichoke Hearts
Lobster and artichokes are two of my favorite foods, and I combine them in this elegant starter.
