Summertime is synonymous with seafood and lighter fare, and this month we introduce some wonderful new products and highlight some of our regular guests’ favorites in our Catch of the Day promotion.First on the list are three traditional French, slow churned butter with the sophisticated tastes of Crab, Salmon and Lobster added for a winning combination. These butters are so delicious they can be used as is, on toast points or your favorite crackers as an appetizer or with a piece of smoked salmon or other seafood.
For a main course we stay in France and make something ‘simply’ delicious! All it takes is a bag of Gros Sel (rock salt) from the Ile de Ré and your favorite fish, cleaned and left whole. Sea Bass, Salmon, Trout or Tilapia are all good choices. The French started the tradition of Cout de Sel (simply said it is salt crusted fish), centuries ago, and it still delivers perfectly cooked, moist and fragrant fish every time. Just preheat the oven to 400° Fahrenheit.
Place a layer of the Gos Sel in a shallow baking dish. Place 4 or 5 bay leaves on top of the salt and place the fish on top of that. Stuff the fish with your favorite herb blend from Oil & Vinegar (miscuglio, mélange de France, Tuscan dipper, Sicilian dipper), you can also add a slice of lemon or two if you like. Brush the fish with Lemon Grapeseed Oil, sprinkle some more herbs on top and cover the fish with the remaining coarse salt to make a thick layer. Bake for 25 – 30 minutes. After removing the fish from the oven, break the crust, remove the head and tail, run a knife along the spine and then the belly of the fish and open the fish and separate into fillets. Drizzle with lemon oil and serve.
I can’t leave without giving you a fun and easy recipe with olive oil, so why not try Olive Oil poached Cod.
4 Cod fillets
4 plum tomatoes
1 pinch saffron threads
½ C sherry vinegar
½ C extra virgin olive oil
1.5 ounces flat parsley roughly chopped
Cut the plum tomatoes in half lengthways and place them in a large saucepan. Place the fish in the same pan. Add the remaining ingredients. Make sure the fish is covered with the liquid. Poach until the fish is tender and cooked through, about 20 minutes.
Remove the fish and tomatoes and put on a serving platter. Reduce the remaining liquid by half, add the chopped parsley and pour over the fish.
Check out our pop-up recipe card for some of these recipes
and some of our all time favorites like allioli grilled shrimp.
It even has a convenient shopping list
so you won’t miss any of the ingredients!
