Salmon is a very versatile fish. Equally delicious hot or cold, it can be made into souffles and mousses, pastries and pasta dishes, sandwiches and salads. Whether it is served raw as sushi, brined as gravlax, poached, steamed, baked or grilled on the barbecue, fresh salmon is delicious, nourishing, and an excellent source of Omega-3 fatty acids that are so important for a healthy heart.
Trout, like salmon, belongs to the fish family Salmonidae, but although salmon and trout have much in common, they have their own inimitable flavours. Trout recipes in this collection include Smoked Trout Tartlets, Goat's Cheese and Trout Toasties, Chinese Steamed Trout, and Thai Marinated Sea Trout--showing how this hugely popular fish can be adapted to almost any number of recipes and cooking styles.
The book opens with a comprehensive introductory section, which comprises of an identification guide to all types of salmon and trout, practical advice on buying and storing the fresh fish, and details and tips about every kind of preparation and cooking technique. The main section consists of over 150 clearly written step-by-step recipes, illustrated with more than 600 beautiful color photographs. Collectively, this is the ultimate guide to enjoyable, challenging and successful cooking with salmon and trout.