From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels.
School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood.
With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning.
Introduction
How to Buy and Store Fish
How to Season Fish
Is It Done Yet?
1
Basics
Fish Fumet
Clam Broth
Low-Stress Chicken Stock
Homemade Hot Sauce
Lemon Zest Oil
Chile Oil
Rosemary Oil
Sherry Vinaigrette
Hot Sauce Vinaigrette
Orange Vinaigrette
Homemade Mayonnaise
Roasted Red Pepper Aioli
Blackening Spice
Sofrito
Preserved Lemons
2
Dressed Fish
Tuna Crudo 101 with Sunflower Seeds, Lemon, and Chives
Spicy Tuna Tartare 101 with Togarashi and Lime
Scallop Crudo 101 with Lemon and Parsley
Salmon Sashimi 101 with Ponzu
Salmon Tartare 101 with Horseradish and Mustard
Striped Bass Tartare 101 with Tomato and Basil
Scallop Ceviche 101 with Apple and Cucumber
Snapper Carpaccio with Guasacaca
Hamachi Sashimi with Kumquats and Orange-Chile Vinaigrette
Fluke Tartare with Cashews, Mango, and Coconut
Hiramasa Tartare with Pears
Halibut Ceviche with Coconut, Lime, and Mint
Gravlax with Mustardy Celery Root Salad
Kombu-Cured Fluke
Tuna Zuke
Mackerel Sujime
3
Appetizers, Salads, Pasta, and Rice
Raw Bar
Shrimp Cocktail
Asparagus Tonnato 101 with Frisée Lettuce and Pistachios
Oysters Rockefeller
Salmon Salad 101 with Spinach, Dill, and Mustard Vinaigrette
Grilled Shrimp Salad with Hearts of Palm, Cashews, and Honey-Basil Vinaigrette
Smoked Salmon Sandwiches 101
Spaghetti 101 with Flaked Cod, Arugula, and Golden Raisins
Rigatoni with Clams, Zucchini, Preserved Lemon, and Basil
Orecchiette 101 with Shrimp, Rosemary, and Green Olives
Pollinger Tuna Noodle Casserole
Cristina’s Spanish Chicken, Shrimp, and Rice
Risotto with King Crab, Pistachios, and Blood Orange
Crab Stock
Paejun
4
Soups and Chowders
Cod Chowder 101 with Fennel and Roasted Red Peppers
Borscht 101 with Smoked Whitefish
Gazpacho 101 with Seared Scallops
Chilled Corn Soup 101 with Smoked Trout and Cherry Tomatoes
Ajo Blanco with Shrimp
New England Clam Chowder
Manhattan Clam Chowder
Monkfish Bouillabaisse
Rouille
5
Baked and Roasted Fish
New Jersey Baked Fish 101
One-Pot Baked Alaskan Cod 101
Baked Halibut 101 with 10-Minute Ratatouille
Coriander-Dusted Halibut 101 with Wheat Pilaf, Almonds, and Lemon
Slow-Baked Salmon 101 with Roasted Beet and Orange Salad
Moroccan Baked Salmon with Chickpeas, Black Olives, and Raisins
Roasted Lobster 101 with Basil-Garlic Butter
Baked Dorade Fillet with Potato “Scales” and Swiss Chard
Cape Cod “Turkey”
Whole Roasted Branzino with Mushrooms, Spinach, and Fennel-Chile Vinaigrette
Crab-Stuffed Roasted Lobster
6
Braised Fish
Lemon Sole 101 with Ben’s All-Purpose Seasoning Mix
Halibut 101 Braised with Peas, Carrots, and Potatoes
Striped Bass 101 Braised with Green Beans Stracotto
Blackfish 101 Braised with Oyster Mushrooms, Crème Fraîche, and Tarragon
Braised Cod 101 Garbure
Braised Sea Robin 101 Basque-Style
Mussels 101 with Curry and Yogurt
Steamer Clams with Red Miso Broth
Caribbean Fish Chowder
Thai-Style Bouillabaisse with Ocean Perch, Tamarind, and Glass Noodles
Steamed Clams 101 with Garlic and Oregano
Braised Monkfish Avgolemono
7
Broiled Fish
Broiled Trout 101 with Yellow Rice and Radicchio
Broiled Salmon Steaks 101 with Braised Red Cabbage and Chestnuts
Broiled Scallops 101 with Garlicky Spinach
Broiled Bluefish 101 with Broiled Tomatoes, Basil, and Tapenade
Broiled Cod 101 with Fulton Fish Market Glaçage
Tamarind-Glazed Sablefish
Plantain Curry with Coconut-Glazed Shark
Orange Chile–Glazed Tilefish
Broiled Mahi Mahi with Spiced Squash Purée and Maria’s Mole
Broiled Pompano with Coconut-Cilantro Sauce and Bok Choy
8
Steamed Fish
Branzino 101 Steamed on a Bed of Herbs and Lemon
Steamed Cod 101 with Ginger, Soy, and Chinese Broccoli
Chilled Cod Salad 101 with Preserved Lemon–Sour Cream Dressing
Snapper in a Bag
Flounder Barigoule with Artichokes and Potatoes
Steamed Halibut with Curry Leaf Vinaigrette
Steamed Black Sea Bass with Spinach, Soybeans, and Miso Broth
Steamed Grouper with Indian-Spiced Black Bean Sauce and Mango
Chilled Skate Salad with Zucchini and Lemon
9
Poached Fish
Poached Salmon 101 with Salsa Verde
Poached Halibut 101 with Fennel and Orange Salad
Poached Black Sea Bass 101 with Piquillo Pepper Aioli
Olive Oil–Poached Swordfish 101 with Caponata
Poached Scallops 101 with Pea Shoots, Sugar Snaps, Walnuts, and Orange Vinaigrette
Lobster Boil 101 with Clams, Corn, and Potatoes
Poached Whole Striped Bass with Basil-Garlic Compote
Not Your Mother’s Gefilte Fish
10
Grilled Fish
Grilled Mahi Mahi 101 with Hot Sauce Vinaigrette
Striped Bass 101 with Grilled Corn and Red Onion Salad
Grilled Bluefish 101 with Tomatillo Salsa
Swordfish 101 with Grilled Asparagus, Asparagus Salad, and Balsamic Reduction
Grilled Salmon 101 with Roasted Brussels Sprouts, Bacon, and Maple
Charred Squid 101 with Rosemary and Red Pepper Flakes
Grilled Cobia 101 with Pineapple Salsa
Grilled Scallops 101 with Peach Salsa
Salmon Burgers with Pickled Red Onions and Horseradish Aioli
Clams 101 on the Grill
Grilled Sturgeon with Agghiotta
Grilled Swordfish with Black Olive Bagna Cauda and Grilled Escarole
Grilled Whole Dorade
Grilled Octopus with a Ragout of Black-Eyed Peas and Tomato
Lobster Barbecue
11
Fried Fish
Venetian-Style Bluefish 101 with Raisins, Green Olives, and Pine Nuts
Pan-Fried Flounder 101 with Braised Greens and Warm Cherry Tomato Vinaigrette
Crispy Calamari 101 with Tartar Sauce
Fried Clams 101
Fried Sea Scallops 101
Fish and Oven-Fried Chips
Pan-Fried Crab Cakes with Wasabi Aioli
Chicken-Fried Blowfish with Cajun Aioli
General Tsao’s Lobster
12
Seared and Sautéed Fish
Sautéed Trout Fillets 101 with Mustard-Riesling Sauce
Blackened Swordfish 101
Shrimp Scampi 101 with Preserved Lemon
Fillet of Flounder 101 Meunière
Almond-Crusted Red Snapper 101
Cornmeal-Crusted Redfish 101 with Spicy Aioli
Dover Sole on the Bone with Marsala Sauce
Sautéed Pike with Roasted Cauliflower, Capers, Olives, and Currants
Crisp-Skinned Striped Bass with Tomato-Basil Risotto
Wild Alaskan Salmon with Chanterelles, Corn, and Cherries
Seared Tuna with Red Wine Sauce and Sunchokes
Soft-Shell Crab Saltimbocca with Garlicky Spinach
13
Vegetable Sides
Grilled Escarole
Sicilian-Style Eggplant Caponata
Green Beans with Sofrito
Olive Oil Crushed Potatoes
Braised Belgian Endive
Summertime Succotash
Black Sticky Rice
Thyme and Honey–Glazed Carrots
Sugar Snap Peas with Preserved Ginger, Chile, and Mint
Roasted Eggplant Purée
Fried Green Tomatoes
Techniques
Guide to Unusual Ingredients
Fish-ionary
Acknowledgments
About Ben Pollinger
Index
