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• Classic-Fiction

• A steel colander with its handles crushed inward so that it’ll fit in a pot (B).

• Aluminum foil pouches (C).

Steamed Whole Fish

Application: Steam

Have the fishmonger clean the fish, remove the gills, and scale it for you. Using a clean utility knife that can be set to a specific depth, score the fish on each side by making diagonal slashes in the flesh, about ⅛-inch deep, in a cross-hatch pattern, 5 or 6 slashes per side. Rinse the fish under cold water and season with salt and pepper. Rub half of the garlic and shallots into the slashes and lay the fish on a plate. Set another plate face-down into a braising pan and add enough water to come two-thirds of the way up the side of the plate. Place the plate with the fish on top of the bottom of the plate in the pan. Pour the vinegar on the top plate. Bring the water to a boil over high heat and cover the pan. Steam for about 10 minutes. Check the fish for doneness by gently lifting at the flesh with a fork. When it easily pulls away from the bone it is done. Carefully lift the fish to a serving plate and loosely cover with foil. Carefully pour the liquid that has accumulated on the top plate into a small sauce pan and heat the jus to a simmer. Heat a sauté pan and add the oil. When the oil is nice and hot, add the remaining garlic and shallots and sauté until brown. Add the chile flakes and basil and fry for a few seconds. Remove the foil from the fish and pour the hot oil over it. It will make a sizzling noise as the skin fries. Serve immediately, with a ramekin of the simmered jus on the side.

Yield: 1 whole fish for one person, easily doubled

Software:

1 (1-pound) whole round fish

(Snapper, rockfish, or sea bass

are good choices)

Kosher salt

Freshly ground black pepper

2 tablespoons thinly sliced garlic

2 tablespoons minced shallots

¼ cup herbed vinegar such as

tarragon or basil

¼ cup olive oil

1 teaspoon chile flakes

1 tablespoon fresh basil, cut into

fine chiffonade

Hardware:

Clean utility or matte knife

Braising pan with lid (or aluminum

foil to cover)

2 steamproof plates large enough

to hold the fish and fit into

the pan

Small sauce pan

Sauté pan

Serving plate

Savory Savoy Wraps

These little gems are easy and delicious. You can make them as large as an egg roll or as small as a dolma depending on the size of the leaves.

Application: Steam

Lightly blanch the cabbage leaves so that they can be rolled without breaking (see Note). In a mixing bowl, combine all the ingredients except the cabbage leaves and season the filling with salt and pepper. Lay out a cabbage leaf, inside down (it’s greener and prettier), and make a small pile of filling in the center. Roll into a tight package. Repeat with remaining leaves and filling, placing the rolls in a steamer basket, seam side down. Put enough water in a pot to come almost to the bottom of the steamer and bring to a boil. Put the lid on the pot slightly askew to allow steam to escape. Steam for 8 to 10 minutes.

Yield: 2 servings (or 4 appetizers)

Note: To blanch the leaves, simply immerse them in boiling salted water for 30 seconds and then immerse them in ice water to cool. Drain and pat dry with a towel.

Software:

8 large Savoy cabbage leaves

½ pound sweet Italian sausage,

cooked and crumbled

1 cup peeled apple slices

1 teaspoon cinnamon

1 cup finely diced potatoes

Kosher salt

Freshly ground black pepper

Hardware:

Mixing bowl

Large pot

Steamer basket

Steamed Cauliflower and Broccoli

Sounds weird, looks a little odd, but boy is it delicious.

Application: Steaming

Place a collapsible steamer basket in a large pot. Add water almost to the bottom of the basket. Bring to a boil, then add the egg to the basket, cover with a tight-fitting lid, and steam for 6 minutes.

Add the vegetables to the basket and steam for another 6 minutes.

Using tongs, remove the egg to a bowl of ice water. With fireproof gloves, grab the center rod of the steamer basket (they all have one, though for