4 fish coulis Recipes

in. thick, 4 to 5 oz. each) boned , skinned halibut or other firm white-fleshed fish (see notes), olive oil, salt and pepper, fresh shiitake or portabella mushrooms (or 3 oz. of each), minced garlic, fat-skimmed chicken broth, tomato sauce, frozen shelled soybeans, sliced fresh chives or green onions, kabocha coulis (see notes ), chopped fresh basil leaves (optional)

canola oil, shallot (minced ), ginger (minced ), garlic (minced ), sesame oil, dry sherry or 1 cup plum wine, lobster stock or 2 cups fish stock or 2 cups chicken stock, unsweetened coconut milk, thai sweet chili sauce, mango puree (or 5 very ripe mangoes peeled and pureed), limes , juice of, kosher salt, whole mustard seeds, coriander seeds, black peppercorns, wasabi peas, wasabi powder, kosher salt, sea scallops, vegetable oil, for searing

haddock, skin removed, milk, flour, butter, corn flour , plus 1/2 ounce, egg yolks, parmesan, dijon mustard, egg whites, double cream, leeks, butter, heavy cream, smoked haddock, quail eggs, soft boiled, halved, red pepper coulis , recipe follows, saffron sauce , recipe follows, chopped chives, roasted red peppers, peeled and deseeded, chicken stock, salt and pepper, saffron strands, fish stock, salt and pepper