Saveur April 2014

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

United States
Bonnier Corporation
6 期号



(Croatian Fish Stew) serves 8 In this Croatian seafood stew (pictured on page 52), the ingredients are layered but not stirred to keep the delicate fillets intact. 1 cup packed parsley leaves 1/2 cup olive oil, plus more 1/4 cup fresh lemon juice 14 cloves garlic, thinly sliced Kosher salt and freshly ground black pepper, to taste 1 lb. skinless monkfish fillets, pin bones removed 1 lb. skinless sea bass fillets, pin bones removed 10 oz. raw medium shrimp, peeled and deveined, tails removed 6 raw, unpeeled langoustines (optional), heads on 1 lb. Yukon gold potatoes, peeled and thinly sliced 2 small leeks, white and light green parts only, halved and thinly sliced 1 large red onion, thinly sliced 1 large yellow onion, thinly sliced 1 cup dry white wine 1 28-oz. can whole peeled tomatoes, crushed by hand Purée parsley, half the oil, the lemon juice, half…

in the saveur library

When we're cooking seafood, we return to certain cookbooks time and time again. We love James Beard's New Fish Cookery (Little, Brown, 1976) for its regional American recipes like shad roe soufflé and clam fritters, while The New York Times Seafood Cookbook (St. Martin's Press, 2003), edited by Florence Fabricant, gathers 250 inviting recipes from chefs and home cooks around the world. The encyclopedic Fish and Shellfish by James Peterson (William Morrow; 1996) and the vividly photographed Rick Stein's Complete Seafood (Ten Speed Press, 2004) offer indispensable cooking tips and techniques for all kinds of fish and shellfish.…

sole piccata

serves 4 The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen's Fish Without a Doubt (Houghton Mifflin, 2008). 4 6-oz. skinless fillets grey or Dover sole, or any flaky white fish like turbot or tilapia Kosher salt and freshly ground white pepper, to taste 1/2 cup flour 1/4 cup canola oil 4 tbsp. unsalted butter 1 large shallot, minced 1/2 lemon, thinly sliced 1/4 cup dry white wine 2 tsp. capers Pat fillets dry with paper towels and season with salt and pepper; dredge in flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over high heat. Cook 2 fillets, flipping once, until golden and cooked through, 3–4 minutes; transfer to two plates. Wipe skillet clean and repeat with remaining oil, 1 tbsp.…

leruth's red shrimp rémoulade

SERVES 2– Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade (pictured on page 24) from the late chef Warren Leruth. 3/4 cup Creole mustard (see page 86) 2 tbsp. paprika 1 tsp. sugar Kosher salt, to taste 1 cup cottonseed, corn, or canola oil 2 lb. medium cooked shrimp, peeled and deveined, tails removed (see “Cooking and Cleaning Shrimp,” page 82), chilled 2 tbsp. minced parsley, plus more 2 inner stalks celery, minced 1/2 small yellow onion, minced Tabasco hot sauce, to taste 1/2 head red leaf lettuce, leaves torn Whisk mustard, paprika, sugar, and salt in a bowl. Slowly drizzle in oil until sauce is emulsified; stir in shrimp, parsley, celery, onion, and Tabasco. Serve immediately or chill overnight if you like. Divide lettuce between plates; top with shrimp and garnish with parsley.…

all the fish in the sea

Oh, how we adore seafood. We're enamored of it at harborside bistros where the catch comes from a stone's throw off the pier. We admire it iced in brimming fish markets farther from the coast. We savor it in haute urban temples of fish, where each impeccable fillet is lavished with an expert sauce. And we crave it mixed with mayonnaise and spread on bread in a humble takeout sandwich. But, mostly, we want to eat it cooked at home: Plump, sweet scallops from the frigid North Atlantic that we bathe in a luxurious cream sauce and gratinée in their own frilled shells. Saffron-and-tomato-laced frutti di mare slurped from a bowl of al dente pasta. Whole bream, which we like to dress simply in olive oil and sea salt and…

shortbread parfait

serves 6 At Local Ocean Seafoods in Newport, Oregon, a coastal feast is punctuated with this crumbly shortbread and berry parfait (pictured on page 68). 1 lb. strawberries, hulled and sliced 1 1/4 cups sugar 2 1/2 tbsp. fresh lemon juice, plus 1 tbsp. zest 2 tbsp. vanilla extract 2 1/2 cups flour 1/2 tsp. kosher salt 16 tbsp. unsalted butter, softened 3 egg yolks 1 1/2 cups blueberries 1 small mango, peeled and chopped 2 cups heavy cream Stir 1/2 cup strawberries, 1/4 cup sugar, 1/2 tbsp. lemon juice, and 1 tsp. vanilla in a bowl and cover with plastic wrap; chill at least 6 hours or up to overnight. Heat oven to 425°. Whisk flour and salt in a bowl; set aside. Using an electric hand mixer, beat 3/4 cup sugar and remaining lemon juice, plus the zest, 1 tsp. vanilla, and…