Fish

Brook Trout With Ginger Stuffing

• 4 brook trout (boneless)
• 1 be shallots (chopped)
• 1/2 with the heads on
• 60 ml milk
• 60 ml cream (heavy)
• 55 gr butter
• 32 gr flour for dredging
• 30 ml vegetable oil
• 16 gr ginger (grated fresh)
• 16 ml lemon juice (fresh)

Bus Station Saigon Sandwiches

• 1 french baquette roll per
• 1 carrot
• 1 jalapeno peppers
• 1 cilantro
• 1 pork
• 1 shallot
• 1 sauce
• 65 gr pork tenderloin (cold)
• 45 gr nuoc mam
• 18 gr vietnamese chili garlic

Cajun Catfish With Spicy Strawberry Sauce

• 1 1/2 strawberry preserves
• 1 clove garlic
• 500 gr catfish fillets
• 120 ml wine vinegar (red)
• 95 gr flour
• 90 gr cornmeal
• 120 ml safflour oil
• 60 ml seafood cocktail sauce
• 55 ml pepper sauce (hot)
• 10 gr horseradish

Cajun Shrimp Stew

• 25 prawns (raw)
• 1 file seasoning
• 1 green bell pepper
• 1 bell pepper (red)
• 700 ml water for cooking shrimp
• 525 gr tomatoes in puree (crushed)
• 350 ml fish stock
• 240 ml table wine (red)
• 130 gr shrimp cooking liquid
• 60 ml water

Cambodian Eggplant With Pork & Shrimp

• 2 chiles (red)
• 2 garlic (cloves)
• 1 lime
• 1 garlic clove
• 1 chile (fresh red)
• 1 eggplant
• 240 ml water
• 120 ml chicken stock
• 65 gr pork (finely ground)
• 65 gr shrimp (raw)

Cantonese Fish Filling

• 8 scallions
• 4 mushrooms
• 2 garlic
• 1 black
• 1/2 flounder filet
• 1,900 ml stock
• 65 gr cabbage
• 22 ml water
• 22 ml sesame seed oil
• 10 ml lemon juice

Caribbean Red Snapper

• 1/2 lime
• 130 gr shrimp (chopped raw)
• 120 gr rice
• 60 gr green onions including tops (chopped)
• 60 ml dry wine (white)
• 50 gr thinly celery (very sliced)
• 32 gr flour
• 6 gr ginger root (grated)
• 2 slices bacon

Carmelized Pork

• 2 green onions
• 260 gr pork leg (fresh)
• 5 ml fish sauce
• 5 ml cooking oil
• 3 gr salt
• 1 gr pepper

Carrot Bundle Fish

• 1 sole
• 110 gr italian bread crumbs
• 75 gr butter
• 30 ml lemon juice
• 1 gr salt
• 1 gr pepper
• 4 slices carrots in

Catalan Rice

• 18 clams
• 6 lard
• 3 garlic (cloves)
• 3 squid
• 2 1/2 fish stock
• 2 tomatoes
• 2 green bell peppers
• 1 dice
• 1/2 chorizo
• 1/4 pimientos

Catfish Bienville

• 6 from heat (inches)
• 1 fille
• 1 cherry tomatoes
• 1 parsley sprigs
• 475 ml milk
• 425 gr catfish fillets
• 120 gr shrimp
• 120 gr american cheese
• 60 ml sherry
• 40 gr green onions (chopped)

Catfish Chili

• 2 garlic (cloves minced)
• 500 gr kidney beans (red)
• 425 gr catfish fillets
• 300 gr tomatoes
• 190 gr tomato paste
• 140 gr green pepper (chopped)
• 28 gr butter
• 4 gr salt

Catfish Stew

• 8 okra
• 3 fish stock
• 2 clove garlic
• 2 onions
• 1 green pepper
• 1 pepper (red)
• 1/2 bacon
• 500 gr catfish
• 190 gr tomato paste

Caviar With Pasta Filler

• 2 romanoff golden fish caviar (white)
• 160 ml cream (heavy)
• 85 gr spaghetti cook al dente (thin)
• 55 gr butter
• 30 gr green onion (chopped)
• 2 gr lemon peel (grated)

Cebiche

• 7 limes
• 4 chiles serranos (canned)
• 2 tomatoes
• 475 gr skinned fillets of mackerel
• 60 ml olive oil
• 1 gr oregano

Ceviche

• 30 pitted green olives
• 20 capers
• 2 tomatoes
• 1 fish filets
• 1 onion
• 1 jalapeno pepper
• 230 ml lime juice
• 60 ml olive oil
• 24 gr coriander
• 1 gr cumin

Ceviche Acapulco

• 6 limes marinade
• 4 serrano peppers
• 2 tomatoes
• 3/4 onion (white)
• 240 gr scallops
• 180 ml tomato juice
• 160 gr snapper fillets (red)
• 100 gr pimento-stuffed green olives
• 65 gr cilantro
• 32 gr jalapeno pepper

Cha Gio

• 2 garlic (cloves)
• 260 gr pork (ground)
• 140 gr soaked
• 130 gr shrimp (chopped)
• 120 ml fish sauce
• 80 ml lime juice
• 34 gr garlic (minced)
• 30 gr onion (chopped red)
• 16 ml fish sauce
• 14 gr sugar