Fish

(See Also Specific Fish)

• almonds
• anchovies
• basil
• butter
• Champagne
• cider
• cilantro
• coriander seeds
• cream
• cucumber
• curry
• fennel
• Florentine sauce
• gin
• guava
• horseradish
• kiwi fruit
• leeks
• lemon
• lime
• mace
• marjoram
• mint
• Motnay sauce
• mushrooms
• mustard
• nutmeg
• oranges
• oysters
• rosemary
• saffron
• shellfish
• tarragon
• thyme
• tomatoes
• vermouth
• vodka
• wine, especially white

I still use the recipe for fish mousse I learned at L’Auberge de I’lll. It's very simple: 2 pounds of fish, 6 eggs, a quart of cream. But many chefs have their own recipe, and like to say things like, “The secret is a half egg yolk” or “a half egg white” or some other variation on the basic recipe. If there's a secret, it's in how the ingredients are treated and combined. For example, one technique emphasizes the proper chilling of the cream so that it’s the same temperature as the fish. —Hubert Keller