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Simply Summer
Fish Techniques &
Master Chef Herve Laurent
By Brenda C. Hill 'The Tandem Taster'

I enjoy preparing my fish recipes with only a hand full of ingredients, usually found in my kitchen. You can experiment with your choice of any firm white fish, pink snapper, or salmon. Tilapia is consistently delicious in this oven method. You will detect the faint hint of
raspberry and dill.

We serve this fish with colorful vegetables such as spinach, asparagus or green beans, with baked cherry or grape tomatoes. You can always add rice or roasted potatoes. A crisp white wine is an ideal pairing.

Ingredients for fillet of fish:

4, 4-ounce tilapia fillets

1/4 cup olive oil

1/4 cup raspberry vinegar

1/4 cup honey

1 tsp. mustard

1 tsp. dried dill weed

Lemon wedges for garnish

Method:

Preheat oven to 350 degrees F.

Grease an 11X7 baking dish.

In a mixing bowl, whisk together the oil, vinegar, honey mustard and dill.

Pour mixture over the fish in the dish.

Bake in the preheated oven, uncovered for 20 minutes, or until fish is flaky with a fork.

Garnish with fresh lemon

Recently, in Alaska, IFWTWA members were treated to a few delicious ways to prepare salmon. French Master Chef Herve Laurent is an owner of a culinary school in Latin America. A former instructor and consultant for the Bocuse Institute and Le Cordon Bleu, Maralyn and I met Chef Laurent cooking at Le Cordon Bleu 15 years ago.

Chef Laurent whipped up these tasty treats in minutes. His method is to saute the salmon, skin on, for a few minutes each side in a large pan. Then he served his fresh salmon fillets four ways.  Each one had a taste of sweet, salty, spicy, and savory. One sauce was sweet butter and wine, another a tangy mango salsa. The  surprise  was a unique combination of pinot noir and chocolate.  Herve did more than cook. He discussed the ingredients, techniques and passed on many tips. Always use butter. Cook fish with the skin on for flavor and to keep the juices in. Pay attention to the details. Never leave the kitchen. Red wine pairs well with salmon. Serve fish with  fresh baby vegetables.

Cooking is fun and Chef Laurent's presentations delighted many of the culinary guests aboard Holland America's m/s Westerdam.   

Maralyn Hill & Brenda Hill - Learn more about The Tandem Tasters and their Books at www.BooksByHills.com or follow their travels around the world on www.WhereAndWhatInTheWorld.com