Battera (pressed sushi) with preserved mackerel
Battera is literally a pressed sushi. In Japan mackerel sushi is much more popular than salmon or tuna for the obvious reason of cost. But [...]
Clam Chowder from New England
A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is [...]
Dashi, broth from Japan
Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, [...]
Pickled mackerel in brine and vinegar
Pickled mackerel is an example of a traditional way of preserving food. Here we pickle raw, fatty fish before storing it in a vinaigrette or [...]
Scallops, peas and meat topped with Iberico ham
First encountered in a tapas restaurant, this is a flavorful and aesthetically good looking dish. Use fresh scallops if you can. The art Parts of [...]
Shrimp bisque
In making this shrimp bisque, we use the power of heat and boiling water to extract flavour and minerals from crustaceans’ shells and vegetables. It [...]
Salmon tartar
Salmon tartar is a raw fish dish and will impress your guests. Because even those who normally do not eat raw fish, usually appreciate the [...]
