If I ever open a restaurant, this will be one of the top items on my menu.
Here, I am taking liberties with a classic Shanghaistyle braised whole fish by using salmon fillet cut into individual portions.
We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.”
Mussels offer excellent nutrient density at a great value, making them an extremely accessible seafood.
Wild arugula and parsley vichyssoise
This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish.
The leaves come packed in brine, and their salt and acidity help to season the fish as it cooks.
Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes.
Caprese di Astice e Burrata
I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.