Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes. Fry until golden brown, about 4 minutes per side. Transfer pancakes to paper towels to drain.Top pancakes with cr?me fra?che, red onion,...

Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then pur?e mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary. Cooks' note:Anchovy mayonnaise can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Make gravlaks:Pat fish dry, then transfer, skin side up, to a large sheet of plastic wrap. Stir together sugar, salt, and pepper, then rub 3 tablespoons of mixture onto skin of fish. Turn fish over and thickly coat with remaining sugar mixture, then pack dill on top. Wrap fish tightly in 2 or 3 layers of plastic wrap (to prevent leakage; salt mixture will liquefy as fish cures) and transfer to a large shallow baking pan. Put another baking pan or a cutting board on top of fish and weight down with 3 or 4 full cans (about 3 lb total). Let...

For horseradish cream: Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.) For beets: Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.) Peel red beets; cut each in half...

Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes. Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature. Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with...

Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 1 bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon...

Mix cream cheese, lemon juice and zest. Season with salt and pepper. Dollop a small spoonful of cream cheese mixture on each bagel chip. Gently roll salmon pieces into loose cylinders and lightly pinch together at the bottom to create a rose shape. Place salmon pieces, pinched side down, on top of chips; sprinkle with capers. Arrange chips on a platter and garnish with greens.

Preheat oven to 425F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes. Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; saut? over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove...

Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator. Pure the currants through a fine sieve. Discard solids and reserve liquids. Peel the apple and juice it in a juicer, or substitute fresh apple cider. Combine the currant pur?e with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in...

Put oven rack in middle position and preheat oven to 400F. Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque). While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat...

With a sharp knife, score the skin of each fish fillet, being careful not to cut into the flesh. Slice the garlic chives very thin and place them in a small saucepot with the cup of olive oil. Cook over a very low flame until very tender, about 40 minutes. Remove from the flame and add the balsamic vinegar, soy sauce, and sun-dried tomatoes. Set aside. Remove the razor clams and split them lengthwise. Julienne the clams and store them over ice or in the refrigerator. In a large, hot saut pan, add enough canola oil to just coat the bottom...

Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally. Preheat oven to 425F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic...

Put oven rack in middle position and preheat oven to 450F. Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Quickly transfer to a bowl of ice and cold water to stop cooking. Drain, then pat dry with paper towels. Drain oysters in a sieve set over a bowl and reserve their liquor. Pat fish dry and sprinkle with salt and pepper. Heat oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking, then cook fish, skinned side up, until undersides are browned,...

Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside. Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; saut 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover. Boil...

Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and pur?e in a blender with garlic, salt, and 3 tablespoons oil. Preheat broiler. Line rack of a small broiler pan with foil, then oil foil. Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt. Put fish, skin side down, on pan, then season with salt and...

Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil. Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more. While salmon broils, whisk together all sauce ingredients in a bowl until combined. Serve salmon with sauce. Cooks' notes: If reserving some...

Bring 12 cups water to boil in large pot. Add barley. Cover pot; reduce heat to medium. Simmer until barley is tender, about 30 minutes. Add haricots verts; boil until tender, about 5 minutes. Drain. Place mixture in large bowl. Mix in tomatoes, olives, onion, 1/3 cup oil, lemon juice, thyme, and lemon peel. (Barley can be made 2 hours ahead. Cover and let stand at room temperature.) Preheat broiler. Whisk 1/2 cup oil and garlic in bowl. Turn fish in oil mixture; divide fish between 2 rimmed baking sheets. Toss peppers in oil mixture; divide...

Make pancakes: Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth. Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and...

Puree anchovies and garlic in small processor, scraping down sides of bowl occasionally. Add 2 tablespoons oil and next 4 ingredients; process until smooth. Add mayonnaise and pulse just to blend. Season dressing with salt and pepper. Prepare barbecue (medium heat). Cut onion into 1-inch cubes; thread onto metal skewers. Brush onion cubes with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until lightly charred and soft, turning occasionally for even grilling, about 12 minutes. Cool. Remove onion cubes from skewers...

Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl. Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet. Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.