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Article: BAKE, POACH, PARCHMENT
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- October 9, 1988
- Author:
CopyrightCopyright 1988 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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The recipes for warm scallop salad with spinach and oyster
mushrooms and halibut in parchment paper with vegetables
are adapted from The Great American Seafood Cookbook, by
Susan Herrmann Loomis. Copyright (c) 1988 by Susan Herrmann
Loomis. Used by permission of Workman Publishing Company,
Inc., New York.
Steaming fish or cooking it with minimal oil in its own juices
produces flesh that is consistently moist and tender. Where broiled
fish might be dry if it isn't basted with butter, steamed or
poached fish will keep its juices in the pan. Here are several
preparations in which the fish is treated quite tenderly to achieve
a delicate, sweet taste: scallops ...