Fish/9 recipes

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Savory crawfish beignets stuffed with sautéed crawfish tails, garlic, cheddar, and Swiss cheese in a crispy biscuit dough. A Louisiana appetizer that'll have folks lining up for seconds.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

British-style seafood lasagne with haddock, cod, and prawns in a cheddar bechamel sauce with sweetcorn, hard-boiled eggs, and parsley. Baked golden for one hour.

Salmon puff is a make-ahead microwave casserole layering canned salmon, seasoned croutons, and cheddar cheese in an egg custard with Worcestershire and dry mustard.

Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper.

Creamy salmon pasta tossed in a dill and Dijon cream sauce over fettuccine, using pantry-friendly canned salmon. A quick, comforting 30-minute weeknight dinner with a bright lemon finish.

Scallops with garlic, ginger and chives: bay scallops seared in butter, baked in coquille dishes under a parmesan-bread crumb crust. A 30-minute dinner party appetizer with restaurant polish.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

Microwave tuna burgers with canned tuna, chopped hard-boiled eggs, American cheese, sweet pickles, and mayo on hamburger buns. Ready to eat in under 20 minutes.

Luxurious seafood stew with lobster, shrimp, clams, and mussels in a white wine tomato broth flavored with garlic and herbs. This Mediterranean feast is elegant yet approachable.

Baked fillet of sole with lemon butter and homemade tartar sauce. Tender, flaky fish with a from-scratch dill pickle and pimento tartar in 40 minutes.