Go Fish
Fresh Ideas for American Seafood
By Laurent Tourondel and Andrew Friedman
By
now carnivores in New York have gotten over the conundrum
of why someone so very French (chef Laurent Tourondel) would
run an all-American steakhouse like BLT
Steak. Well, the accomplished Gallic chef was inspired
by some juicy cuts in Argentina and decided to wow folks
in New York with his renditions of steaks, ribs and rack
of lamb. His BLT
Fish has been no less of a success and, in fact, garnered
an even higher rating. This big fish in the New
York culinary pond has certainly honed his skills as
former chef of seafood spot Cello.
The
busy chef, when cooking at home, likes to keep things stress-free
and simple, so he prepares American-caught seafood without
much prep time or long recipes. This pragmatic approach
of Go Fish is summarized by Daniel
Boulud in the foreword: "Laurent has been able
to translate his dishes onto paper and make them accessible
to nonprofessional cooks." It is food that isn’t
“oversophisticated in preparation” but tastes
sophisticated. And that’s what eating basically should
come down to: taste.
Home cooks will find more than 100 recipes such as Slivered
Fluke with Saké Reduction; Spice-Crusted Scallops
with Curry-Lemon Relish; Ricotta Tortellini with Grilled
Sardines; Foil-Baked Cod; Red Snapper with Tomato-Ginger
Chutney; Lemon-Crab Risotto with Grilled Asparagus; and
Grilled Baby Octopus with Cumin and White Bean Salad. You’ll
also find some side dishes, desserts and wine recommendations.
Reviewed
by Sylvie Greil
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