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Food Anthropologist and Personal Chef

Tag: Rick Stein

Rick Stein, Santa Monica Seafood & Langoustine and clotted cream quiche with tarragon and parsley

Rick Stein

A client of mine loves langoustines. I have never eaten langoustines, let alone cooked with them. When in doubt, always refer to Rick Stein. His fish book provides a detailed account of most fish, with photographs to help with the procedures necessary to create a food memory. I was pleasantly surprised how simple and delicious a langoustine dish could be. The only problem for most folk is their price. I have never been disappointed by a Rick Stein recipe. Infact my client commented on how moist and flavorful the langoustine and sauce tasted.

A five minute drive from my house is my favorite fish market in Los Angeles. There is a large and varied assortment of fish. Most choices come filleted or whole. They also have a small cafe and deli. I only buy fish from there. The fish is fresh or frozen fresh and I am never disappointed.


A Rick Stein recipe:
“Langoustine and clotted cream quiche with tarragon and parsley

This recipe is from my Food Heroes book. Bill Baker, our main wine supplier and a good friend, knocked it up for me one Sunday lunch. It’s one of my favourite recipes – there’s something about the clotted cream mixed with milk that gives it an almost curd-like finish and, of course, seafood and tarragon are a match made in heaven. This is equally good with lobster. It makes one little lobster go a deliciously long way. Serves six to eight.

For the pastry;
225g plain flour
tsp salt
65g chilled butter, cut into pieces
65g chilled lard, cut into pieces
1º-2 tbsp cold water
1 egg white
For the filling;
750g cooked langoustines in the shell
175ml milk
100g clotted cream
3 large eggs
2 tsp finely chopped tarragon
2 tsp finely chopped parsley
Salt and freshly ground black pepper

For the pastry case, sift the flour and salt into a food processor or mixing bowl. Add the butter and lard, then work together until the mixture looks like fine breadcrumbs. Preheat the oven to 200C/400F/gas mark 6. Stir in the water with a round-bladed knife until the dough comes together into a ball. Turn out on to a lightly floured work surface and knead briefly until smooth. Roll out the dough and use it to line a 4cm-deep, 22.5cm-diameter loose-bottomed flan tin. Prick the base here and there with a fork, then chill for 20 minutes.

Line the pastry case with a sheet of crumpled greaseproof paper and baking beans, and bake blind for 15 minutes. Remove from the oven, discard the paper and beans, then return the pastry to the oven for five minutes longer. Remove from the oven, brush the base of the pastry case with the unbeaten egg white, then return to the oven for another minute. Remove the pastry and reduce the oven temperature to 190C/ 375F/gas mark 5.

While the pastry case is baking, remove the langoustine meat from the shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the eggs, then stir in the tarragon, parsley, three-quarters of a teaspoon of salt and some freshly ground black pepper. Scatter the shellfish meat over the base of the pastry case, then pour over the egg mixture.

Bake the quiche for 25-30 minutes until just set and lightly browned. Remove and leave to cool slightly before serving.”

Thank you Mr. Stein


A favorite cookbook for fish and best choices for sustainable fish

Salmon Salsa Verde courtesy of Flickr

Many clients request a weekly fish dish, I wanted to vary their choices and needed a book to help me find delicious recipes using sustainable fish. Most people are still unaware which fish are considered sustainable. But remember, even though the fish I am going to list are sustainable, large fish contain more mercury. These fishes are your best choices:
Abalone (farmed)
Barramundi (US farmed)
Catfish (US farmed)
Clams, Mussels, Oysters (farmed)
Cod: Pacific (Alaska longline)
Crab: Dungness
Halibut: Pacific
Lobster: Spiny (US)
Pollock (Alaska wild)
Rockfish: Black (CA, OR)
Sablefish / Black Cod (Alaska / BC)
Salmon (Alaska wild)
Scallops: Bay (farmed)
Shrimp: Pink (OR)
Spot Prawn (BC)
Striped Bass (farmed)
Sturgeon, Caviar (farmed)
Tilapia (US farmed)
Trout: Rainbow (farmed)
White Seabass

Rick Stein's Complete Seafood

Rick Stein’s Complete Seafood is my book of choice when I need inspiration for how to cook a fish dish. It is filled with every kind of fish, cooking method and accompanying sauces. I am never disappointed with the dishes I create from the book. One client favorite is Stein’s Salmon Salsa Verde (a simple and impressive dinner party dish):


For the salsa verde
15g flatleaf parsley leaves, chopped
5g mint leaves, chopped
3 tbsp capers
6 anchovy fillets in olive oil, drained
1 clove garlic, crushed
For the roasted salmon
4 large vine-ripened tomatoes, each cut into 8 slices
1 2.5kg/5½lb to 2.75kg/6lb salmon, scaled and filleted OR 2 1kg/1¼lb salmon fillets
1 tbsp capers
2 garlic cloves, sliced
½ tsp dried chilli flakes
1 large bunch fresh thyme
3 tablespoons olive oil
10 tablespoons water
salt and freshly ground black pepper


1. Preheat the oven to 220C/425F/Gas 7.
2. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.
3. Line the base of a large baking tray or roasting tin with a sheet of non-stick baking-paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
4. Scatter over a tablespoon of capers, garlic slices, half of the chilli flakes and all but one large sprig of the thyme.
5. Drizzle over three tablespoons of the oil, the water, and some salt, to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
6. Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes.
7. Lightly season with salt and then cover with the salsa verde mixture.
8. Lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.
9. Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season, to taste, with salt and freshly ground black pepper.
10. Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.
11. Remove the salmon from the oven and leave it to rest briefly.