Green Curry with Poached Prawns

Vibrant and fresh in both colour and taste, this curry highlights one of BC’s most coveted springtime ingredients: spot prawns. It’s sure to brighten any spring table. Cloudy Bay Marlborough Sauvignon Blanc or Hakutsuru Dai Ginjo Sake make excellent pairings for this dish.
Ingredients Instructions

Ingredients

Serves 6
1 × 14 oz (398 ml) can full-fat coconut milk
¼ cup (60 ml) Green Curry Paste, make ahead, recipe follows
1 cup (250 ml) Cloudy Bay Sauvignon Blanc
1 large bulb fennel
6 oz (170 g) broccolini
2 tbsp (30 ml) liquid coconut oil
1 lb (450 g) whole fresh spot prawns
6 oz (170 g) baby bok choy, each cut in half
1 cup (250 ml) snap peas
⅓ cup (80 ml) toasted cashews, for garnish
2 Thai (bird’s eye) chilies, sliced into thin rounds, for garnish (optional)
¼ cup (60 ml) fresh cilantro sprigs, for garnish (optional)
1 lime, cut into wedges, to serve
GREEN CURRY PASTE
1 cup (250 ml) packed spring greens (such as spinach, arugula, watercress or dandelion greens)
2 to 3 Thai green chilies, to taste
6 green onions, trimmed and roughly chopped
1 stalk lemongrass, outer leaves removed and inner stalk roughly chopped
2-in (5 cm) piece fresh ginger
4 cloves garlic
4 Makrut lime leaves
1 tbsp (15 ml) ground coriander
1½ tsp (7.5 ml) ground cumin
1 lime, zest and juice
2 tsp (10 ml) fish sauce
1 cup (250 ml) packed fresh cilantro leaves and tender stalks

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large saucepan over medium heat, whisk coconut milk, Green Curry Paste and wine until mixture comes to a rolling simmer.
  3. Meanwhile, trim fennel bulb and cut into 8 wedges. Place fennel and broccolini into a roasting pan, drizzle with coconut oil and toss to coat. Spread vegetables into a single layer and transfer to oven. Roast until fennel starts to soften, about 20 minutes.
  4. Add curry sauce to roasting pan, then scatter prawns, bok choy and snap peas over roasted vegetables. Return roasting pan to oven and roast until prawns turn pink and bok choy is tender, about 10 minutes.
  5. Garnish warm curry with some toasted cashews and a sprinkle of chilies and cilantro sprigs, if using. Serve with lime wedges alongside. This curry is delicious served over rice.
  6. To make Green Curry Paste, bring a small saucepan of water to a boil. Meanwhile, prepare an ice bath by placing a couple handfuls of ice in a medium bowl and filling bowl about halfway with water. When saucepan of water comes to a boil, add spring greens. Blanch, 1 to 2 minutes, until wilted and bright green, then transfer to ice bath. Drain, squeeze out excess water and roughly chop. Set aside.
  7. In a blender, place chilies, green onions, lemongrass, ginger, garlic, lime leaves, coriander, cumin, lime zest and juice and fish sauce. Pulse until well combined and a chunky paste forms. You may need to scrape down sides of blender a couple of times. Add cilantro and blanched spring greens and pulse again until a thick, smooth paste forms, stopping to scrape down sides of blender as needed. Can be stored in an airtight container in refrigerator for up to 1 week. You’ll have more paste than you need for curry recipe, so try mixing it with butter and using it to baste meat, seafood or vegetables, or add a teaspoon to your next batch of scrambled eggs for a kick of flavour.
Email Recipe
Email Recipe

Drink Pairings

Creamy Tuscan Salmon

For your next dinner party, impress your guests with a luxuriously creamy salmon main that is deceptively easy to make! Serve with your favourite pasta or toasty dinner rolls and expect your guests to go for seconds. Consider pairing this recipe with Stag’s Hollow Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
4 wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each)
salt and pepper, to taste
4 tbsp (60 ml) vegetable or avocado oil, divided
1 tbsp (15 ml) butter
1 shallot, finely chopped
5 cloves garlic, crushed
¼ cup (60 ml) dry white wine
7 oz (200 g) sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
4 cups (1 L) fresh baby spinach leaves
1 cup (250 ml) whipping cream
1 cup (250 ml) half-and-half cream
⅛ tsp (a pinch) red pepper chili flakes (optional)
¼ cup (60 ml) chopped fresh basil
⅔ cup (160 ml) grated Parmesan
chopped fresh parsley, for garnish

Instructions

  1. Season salmon fillets with salt and pepper.
  2. In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skinside up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
  3. To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant. Add white wine to deglaze and cook until liquid has evaporated.
  4. Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes.
  5. Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
  6. Garnish with parsley and serve.
Email Recipe
Email Recipe

Drink Pairings

Sparkling Poached Salmon Rillettes

This rich, creamy spread is made from a blend of fresh salmon poached in sparkling wine and smoked salmon, with notes of tarragon, white pepper, and citrus. Enjoy this recipe with Oyster Bay Sparkling Cuvée Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 3 cups
1¼ lbs (560 g) salmon fillet, cut into 1-in (2.5 cm) pieces
½ tsp (2.5 ml) salt
½ lemon, zest and juice, divided
2 cups (500 ml) Oyster Bay Sparkling Cuvée Brut
2 dried bay leaves
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
1 tbsp (15 ml) butter
½ shallot, finely diced
¼ tsp (1 ml) ground white pepper
2 tbsp (30 ml) cream cheese, room temperature
⅔ cup (160 ml) mayonnaise
4 oz (110 g) smoked salmon, finely diced
fresh dill sprigs or green onion, for garnish
toasted sliced baguette, to serve
thinly sliced cucumbers, to serve

Instructions

  1. In a small mixing bowl, combine salmon pieces, salt and lemon zest. Toss gently until evenly coated and let sit on counter for 30 minutes.
  2. In a medium saucepan, combine Cuvée Brut, bay leaves and tarragon sprig and bring to a boil. Add marinated salmon to poaching liquid and bring to a simmer, making sure salmon is covered and adding a splash more Cuvée Brut as needed. Remove from heat, cover and let sit until salmon turns opaque and can be easily flaked with a fork, about 4 minutes.
  3. Transfer salmon to a paper-towel-lined plate, then let cool in refrigerator. Reserve ¼ cup (60 ml) poaching liquid.
  4. In a small frying pan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes. Add white pepper, chopped tarragon and ¼ cup (60 ml) reserved poaching liquid and reduce until liquid is almost evaporated. Transfer to a mixing bowl, add cream cheese and beat until smooth. Stir in mayonnaise, lemon juice and diced smoked salmon.
  5. Garnish with sprigs of dill and serve with toasted sliced baguette and thinly sliced cucumbers on side. Leftover rillettes can be stored in an airtight container in refrigerator for up to 5 days. Works great in a sandwich or pasta salad.
Email Recipe
Email Recipe

Drink Pairings

Coquilles St. Jacques with Crémant Sabayon

A fresh take on a French classic, plump bay scallops with mushrooms and herbs are topped with a lighter-than-air emulsion of Crémant, egg yolks, and lemon, finished with crunchy, garlicky, herby breadcrumbs. Pair this dish with Bailly Lapierre Crémant de Bourgogne Réserve Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
8 -10 scallops or 1 lb (450 g) smaller scallops (cooking times may vary)
⅛ tsp (a pinch) each salt and freshly ground black pepper, plus more to taste
1 tbsp (15 ml) canola oil
2 tbsp (30 ml) butter, divided
½ cup (125 ml) thinly sliced leeks, white part only
1 cup (250 ml) thinly sliced king oyster mushrooms
1 tsp (5 ml) minced garlic
½ tsp (2.5 ml) fresh thyme leaves, chopped
½ tsp (2.5 ml) chopped fresh tarragon
½ cup (125 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
¼ cup (60 ml) whipping cream
coarse salt, to serve
Crémant Sabayon, to serve, make ahead, recipe follows
Herbed Bread Crumbs, to serve, make ahead, recipe follows
Crémant Sabayon
¾ cup (180 ml) Bailly Lapierre Crémant de Bourgogne Réserve Brut
½ tsp (2.5 ml) minced garlic
⅛ tsp (a pinch) cayenne pepper
⅛ tsp (a pinch) salt
½ lemon, zest and juice
4 egg yolks
juices collected from seared scallops (optional)
Herbed Bread Crumbs
1 tbsp (15 ml) butter
½ tsp (2.5 ml) minced garlic
⅓ cup (80 ml) panko bread crumbs
1 tbsp (15 ml) finely chopped fresh parsley
2 tsp (10 ml) finely sliced fresh chives
⅛ tsp (a pinch) freshly ground black pepper

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with lightly crumpled foil (crumpling will help secure scallops in place).
  2. Pat scallops dry and lightly season both sides. Set 4 clean 4-in (10 cm) scallop shells on foil-lined baking sheet. If you don’t have scallop shells, substitute 4 shallow crème brûlée ramekins.
  3. In a heavy-bottomed frying pan over medium-high heat, warm canola oil. Add 1 tbsp (15 ml) butter and heat until foaming. Making sure your pan is well preheated will ensure scallops won’t stick and will form a nice crust. Add scallops to pan and sear until well browned on 1 side, about 2 minutes, then turn over and cook for another 30 seconds on other side. Set cooked scallops on a plate.
  4. To same pan, add remaining 1 tbsp (15 ml) butter along with leeks and mushrooms. Sauté for 2 to 3 minutes, stirring often, until softened. Add garlic, thyme and tarragon and sauté for another 30 seconds. Pour in Crémant de Bourgogne Réserve Brut to deglaze, then add cream and simmer to reduce until slightly thickened.
  5. Divide scallops, browned side up, among 4 clean scallop shells or ramekins, reserving any collected juices for Crémant Sabayon (which you can prepare while scallops are in oven, or make sabayon a few hours ahead but leave out scallop juices). Top with leek-mushroom mixture and transfer to oven. Bake until sauce from mushrooms is bubbling around edges and scallops are cooked through, about 5 minutes.
  6. On a serving platter, make 4 small piles of coarse salt and carefully place shells on top. Top each with a large spoonful of Crémant Sabayon and a heaping tablespoon of Herbed Bread Crumbs.
  7. In a small saucepan over medium-high heat, combine Crémant, garlic, cayenne pepper, salt and lemon zest and juice and bring to a simmer. Remove from heat and let cool slightly.
  8. In a medium saucepan over medium-high heat, bring about 2-in (5 cm) water to a simmer. Reduce heat to medium.
  9. In a non-reactive Pyrex or metal bowl, combine Crémant mixture with egg yolks and juices from seared scallops (if desired). Place bowl over simmering water and, whisking constantly, gently cook until mixture is foamy and thickened and holds its shape for a moment when run through with a whisk. Cover bowl and keep warm, but not hot, until ready to serve. Use within 2 hours of preparation.
  10. In a small frying pan over medium heat, melt butter. Add garlic and sauté until fragrant but not browned, about 30 seconds. Stir in panko and cook, stirring often, until golden brown, 3 to 4 minutes.
  11. Transfer to a small bowl and mix well with parsley, chives and pepper. Can be made ahead and stored in an airtight container at room temperature for up to 1 day.
Email Recipe
Email Recipe

Drink Pairings

Crab Salad with Prosecco Béarnaise

Tender, sweet BC Dungeness crabmeat paired with rich Prosecco-spiked Béarnaise sauce is a match made in heaven. Perfect for a special occasion to celebrate with friends and family. Pair this crab salad with Mionetto Prosecco Treviso Brut, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 4
1 lemon, cut in half
1 navel orange, cut in half
salt, to season water and salad
2 lbs (900 g) whole Dungeness crab (about 1½ cups/375 ml cooked, picked crabmeat)
½ bunch asparagus (about 8 oz/225 g), cut on bias into 1½-in (4 cm) pieces
10 oz (280 g) nugget potatoes
1 grapefruit or 2 blood oranges, peeled and segmented
½ cup (125 ml) frisée, endive or arugula leaves, small tender ones only
½ lemon, juice only
3 tbsp (45 ml) extra-virgin olive oil
freshly ground black pepper, to taste
Prosecco Béarnaise Sauce, make ahead, recipe follows
fresh tarragon leaves, for garnish
finely sliced fresh chives, for garnish
Maldon salt or flaky sea salt, to finish
Prosecco Béarnaise Sauce
¾ cup (180 ml) Mionetto Prosecco Treviso Brut, plus more as needed
¼ cup (60 ml) white wine vinegar
1 shallot, thinly sliced
1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) ghee or clarified butter
3 egg yolks
⅛ tsp (a pinch) cayenne pepper

Instructions

  1. Fill a large stockpot with enough water to cover crab and place over high heat. Add lemon and orange halves to stockpot, squeezing first to extract juices. Add enough salt that water tastes like the ocean and bring to a boil. Add crab and reduce heat to a simmer. Cook for 15 minutes, then cool crab under cold running water until cool enough to handle. Pick meat from legs, claws and just inside body where legs are connected. Discard shells and remaining parts.
  2. In a medium saucepan over high heat, bring salted water to a boil. Add asparagus and blanch until tender-crisp, about 2 minutes. Remove and cool under cold running water to stop cooking. Add potatoes to saucepan and cook until just tender, 8 to 10 minutes. Cool just enough to handle, then cut into quarters.
  3. In a medium mixing bowl, combine asparagus, potatoes, citrus segments, frisée, lemon juice and olive oil. Toss until well coated and season with salt and pepper.
  4. In a small bowl, toss crabmeat with ¼ cup (60 ml) Prosecco Béarnaise Sauce.
  5. Spread about ¼ cup (60 ml) Béarnaise sauce onto a large serving plate and pile dressed potato-asparagus mixture on top. Arrange small piles of dressed crabmeat on top of salad and finish with remaining Béarnaise sauce. Garnish with a few fresh tarragon leaves, chives and a sprinkle of Maldon salt. Alternatively, arrange ingredients evenly among 4 smaller plates for individual servings.
  6. In a medium saucepan over medium heat, combine Prosecco, vinegar, shallots, tarragon sprig and peppercorns. Cook to reduce until ¼ cup (60 ml) liquid remains. Strain and transfer to a non-reactive Pyrex or metal bowl.
  7. In a small saucepan over medium heat, bring ghee to 130 to 140 F (54 to 60 C) on a digital thermometer.
  8. In a medium saucepan over medium heat, bring 2-in (5 cm) water to a simmer.
  9. To bowl with Prosecco reduction, add egg yolks, chopped tarragon and cayenne pepper. Set bowl above simmering water and, whisking constantly, cook until slightly thickened and frothy, 3 to 4 minutes, taking care not to let mixture get too hot to avoid curdling.
  10. Transfer bowl to countertop, placing a clean tea towel underneath to secure bowl in place. While whisking constantly, slowly drizzle in warm ghee until emulsified. If sauce becomes too thick, add more Prosecco, 1 tbsp (15 ml) at a time, as needed. Finished Béarnaise should be a pourable consistency but hold its shape for a second when run through with a whisk. Can be made up to 2 hours ahead and stored in a clean, insulated travel mug with lid closed.
Email Recipe
Email Recipe

Drink Pairings

Cava Poached Lobster with Saffron Butter

Ring in the New Year with a touch of elegance. Gently poached, tender lobster is enhanced by the subtle, aromatic flavour of saffron-infused butter. Go ahead, treat yourselves. Pair the poached lobster dish with Varias Cava Genui Brut Nature, Louis Roederer Collection, or Taittinger Brut Réserve.
Ingredients Instructions

Ingredients

Serves 2
2 cups (500 ml) Varias Genuí Cava Brut Nature, plus more as needed to cover
2 cups (500 ml) water
1 stalk celery, cut into ½-in (1.25 cm) slices
½ cup (125 ml) sliced fennel, a few fronds reserved for garnish
½ yellow onion, cut into ½-in (1.25 cm) dice
½ lemon, cut into ⅓-in (0.8 cm) slices
1 tsp (5 ml) whole black peppercorns
1 tsp (5 ml) salt
2 dried bay leaves
2 × 6 oz (170 g) lobster tails
8 × 3- to 4-in (7.5 to 10 cm) long baby carrots, thicker ones sliced in half lengthwise
1 bunch radishes, larger ones sliced in half
1 tbsp (15 ml) butter
1 tsp (5 ml) fresh thyme leaves
1 cup (250 ml) snap peas
Saffron Butter, make ahead, recipe follows
finely sliced fresh chives, for garnish
lemon wedges, to serve
toasted focaccia or crusty baguette, to serve
SAFFRON BUTTER
2-finger pinch saffron (about 25 threads)
¼ cup (60 ml) Varias Genuí Cava Brut Nature
¼ cup (60 ml) whipping cream
⅛ tsp (a pinch) Spanish smoked paprika
½ cup (125 ml) butter, room temperature

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a saucepan large enough to fit lobster tails but narrow enough that tails can be submerged, combine Cava, water, celery, fennel slices, onions, lemon slices, peppercorns, salt and bay leaves and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes, then turn off burner. Cover and let cool to room temperature, then strain. Rinse saucepan and pour strained liquid back in.
  3. Using sharp kitchen shears, cut along back of each lobster tail, leaving tail end intact. Look for any dark veins along tail meat and remove if present. Set lobster tails aside.
  4. Bring poaching liquid to a boil over medium-high heat. Blanch carrots for 4 minutes, then use a slotted spoon to transfer to a paper-towel-lined plate. Blanch radishes for 1 minute and transfer to plate with carrots.
  5. Add lobster to saucepan, adding a splash more Cava to cover if tails aren’t fully submerged. Bring up to a boil, then remove from heat and cover with a lid. Let sit, covered, for 5 minutes, then remove lobster tails and cut in half lengthwise along precut line. Reserve ½ cup (125 ml) poaching liquid.
  6. In a large ovenproof skillet over medium-high heat, melt butter. Add blanched carrots, blanched radishes and thyme and toss until everything is well coated. Transfer to oven and cook for 5 to 7 minutes, until vegetables are lightly browned. Return to stovetop over medium-high heat and add snap peas and reserved ½ cup (125 ml) poaching liquid. Reduce liquid by about half, then add lobster tails and 3 tbsp (45 ml) Saffron Butter. Remove from heat and gently stir until butter is emulsified into broth.
  7. Divide among 2 shallow bowls, pouring any remaining sauce over lobster tails. Garnish with reserved fennel fronds, sliced chives and another dollop of Saffron Butter. Serve with lemon wedges and toasted focaccia for soaking up sauce.
  8. To make Saffron Butter, in a small saucepan over medium-high heat, combine saffron threads and Cava and simmer until Cava is almost completely reduced. Stir in whipping cream and paprika and continue to simmer until volume is reduced by about half. Transfer to a small mixing bowl and let cool to room temperature, then stir in butter until smooth. Can be made ahead and stored in refrigerator for up to 1 week. Bring to room temperature before using.
Email Recipe
Email Recipe

Drink Pairings

Honey Walnut Prawns

Battered prawns are tossed in a sweet mayonnaise and served with candied walnuts. This dish is extremely addictive! Serve with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) honey
¼ cup (60 ml) walnuts
¼ cup (60 ml) Japanese mayonnaise
3 tbsp (45 ml) sweetened condensed milk
2 tsp (10 ml) fresh lemon juice
¾ tsp (4 ml) salt, divided
¼ cup (60 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
½ cup (125 ml) water, plus more as needed
1 egg
1 lb (450 g) peeled and deveined prawns
vegetable oil, for deep-frying
1 tsp (5 ml) toasted sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Line a baking sheet with parchment.
  2. In a small saucepan over medium heat, melt honey. Add walnuts and mix well. Transfer walnuts to lined baking sheet and bake for 5 to 10 minutes, just until golden brown. Remove from oven and let cool. Once cool, break walnut pieces apart and set aside.
  3. To make sauce, in a medium bowl, mix mayonnaise, condensed milk, lemon juice and ¼ tsp (1 ml) salt. Set aside.
  4. To make batter for prawns, in a separate medium bowl, combine ¼ tsp (1 ml) salt, flour, cornstarch, water and egg. Mix until smooth and consistency of heavy cream; add more water if necessary. Set aside.
  5. Rinse prawns in cold water, drain and pat dry with paper towel. Season with remaining ¼ tsp (1 ml) salt.
  6. In a wok or heavy-bottomed saucepan over medium-high heat, heat 4-in (10 cm) oil to 350 F (175 C) on a deep-frying thermometer.
  7. Dip prawns in batter and deep-fry until lightly browned, 2 to 3 minutes. Remove from oil and drain on a paper-towel-lined plate.
  8. Turn up heat and heat oil to 375 F (190 C). Fry prawns a second time for 60 to 90 seconds. Remove from heat and drain on paper-towel-lined plate.
  9. Toss prawns in sauce. Place on a serving platter and garnish with candied walnuts, sesame seeds and green onions.
Email Recipe
Email Recipe

Drink Pairings

Fried Sweet & Sour Fish

A whole fish is traditional for Lunar New Year for good luck. In Mandarin, the word for “fish” sounds like “surplus,” so serving a whole fish will mean abundance year after year. We used red sea bream, but you can substitute any similar-sized fish. It is fried until crisp, then covered with a tangy sweet and sour sauce. Enjoy this dish with Wild Goose Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tbsp (15 ml) vegetable oil, plus more for shallow frying
2 cloves garlic, crushed
1-in (2.5 cm) slice fresh ginger
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ yellow onion, thinly sliced
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
¼ cup (60 ml) ketchup
¼ cup (60 ml) white vinegar
¼ cup (60 ml) rice wine vinegar
½ cup (125 ml) pineapple juice
¼ cup + 2 tbsp (90 ml) water, divided
1 tsp (5 ml) salt, plus more to season fish
2 tsp (10 ml) soy sauce
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) cornstarch, plus more for dusting fish
3 to 4 lbs (1.4 to 1.8 kg) whole red sea bream, gutted and scales removed
pepper, to taste
2 green onions, thinly sliced, for garnish
sesame seeds, for garnish

Instructions

  1. In a medium saucepan over medium heat, heat 1 tbsp (30 ml) oil. Add garlic and ginger and stir-fry for 30 seconds. Add peppers and onions and stir-fry just until cooked, 2 to 3 minutes. Remove peppers and onions and set aside. Keep garlic and ginger in saucepan and add cooking wine, ketchup, white and rice vinegars, pineapple juice, ¼ cup (60 ml) water, salt, soy sauce and sugar. Bring to a boil, then turn heat down to low and simmer for 10 minutes.
  2. In a small bowl, mix 2 tbsp (30 ml) cornstarch and remaining 2 tbsp (30 ml) water. Pour cornstarch slurry into sauce, stirring constantly. Bring sauce back to a boil, stirring occasionally. Turn off heat, mix in vegetables and keep warm until ready to use.
  3. Dry fish inside and out with paper towel. Using a sharp knife, slit fish down to bone, spacing slits 1-in (2.5 cm) apart from head to tail. Season fish inside and out with salt and pepper, rubbing it into slits.
  4. Place a large, heavy-bottomed, high-sided saucepan or wok over medium-high heat, making sure pan is large enough to fit fish. Heat 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer.
  5. Dry fish again well with paper towel. Coat fish on either side with cornstarch, working it into cuts, then dust off any excess.
  6. Lay fish in hot oil away from you. Fry until golden brown, about 5 to 8 minutes. Do not move fish during this time; check colour only after 5 minutes. Using 2 spatulas, carefully flip fish and cook on other side for 5 to 8 minutes, until golden brown and cooked through; fish should easily flake with a fork.
  7. Remove fish from oil and drain for 1 minute on a rack. Transfer to a serving platter and cover with vegetables and sauce. Garnish with green onions and sesame seeds.
Email Recipe
Email Recipe

Drink Pairings

Whipped Salt Cod Crostini

With hints of garlic, briny capers, and an infused lemon curry oil, this creamy Mediterranean dish—made from salt cod, olive oil, and potatoes—could be the surprise hit of your next festive party! Pair this appetizer with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves about 24 crostini or 3 cups (750 ml) salt cod spread
1 lb (450 g) boneless, skinless salt cod, cut into 2-in (5 cm) pieces
1 large Russet potato
2 dried bay leaves
2 tsp (10 ml) whole black peppercorns, plus more to taste
4 cups (1 L) milk
4 cloves garlic, lightly crushed
day-old baguette, cut into ¼-in (0.6 cm) slices
Lemon Curry Oil, make ahead, recipe follows
1 cup (250 ml) extra-virgin olive oil
½ lemon, zest and juice
salt and freshly ground black pepper, to taste
capers, for garnish
chopped fresh parsley, for garnish
lemon wedges, to serve
LEMON CURRY OIL
⅓ cup (80 ml) canola oil, divided
2 tsp (10 ml) Madras curry powder
1 lemon, peel only, pith removed, cut into thin strips
½ tsp (2.5 ml) salt
⅓ cup (80 ml) extra-virgin olive oil

Instructions

  1. Rinse salt cod well and place in a lidded container. Pour in enough cold water to cover by at least 3-in (7.5 cm) and let soak in refrigerator for 24 to 48 hours, changing water every 8 hours or so. When ready to cook, remove from liquid and rinse.
  2. Preheat oven to 375 F (190 C).
  3. Pierce potato with a fork and transfer to a small baking sheet. Bake until soft and fluffy, about 45 minutes. While still warm, peel and mash with a fork until smooth. Leave oven on.
  4. Wrap bay leaves and peppercorns in a small piece of cheesecloth or a coffee filter and tie in a bundle.
  5. In a medium saucepan over medium-high heat, combine milk, salt cod, garlic and spice bundle and bring to a boil. Reduce heat to medium-low and simmer until salt cod becomes tender and flakes easily when pierced with a fork, 30 to 45 minutes. Strain, discard spice bundle and reserve ¼ cup (60 ml) cooking liquid.
  6. While salt cod is poaching, brush baguette slices on 1 side with Lemon Curry Oil. Transfer to a parchment-lined baking sheet, oiled-side down, and bake for 4 minutes. Flip slices and bake for 4 minutes on other side. They should be lightly toasted and golden brown around edges, but still a bit soft.
  7. Place cooked cod and garlic in bowl of a stand mixer fitted with paddle attachment. Beat on medium-low speed until flaky, about 1 minute. With mixer running, slowly drizzle in olive oil until emulsified. Add potato, lemon zest and juice and reserved ¼ cup (60 ml) cooking liquid, and beat until smooth. Season with salt and pepper.
  8. To assemble crostini, spread about 2 tbsp (30 ml) salt cod spread on each slice of baguette, garnish with capers and parsley and transfer to a serving platter. Drizzle with more Lemon Curry Oil and serve with lemon wedges on side.
  9. LEMON CURRY OIL | Makes ⅔ cup (160 ml)
  10. In a small saucepan over low heat, warm 2 tbsp (30 ml) canola oil. Add curry powder, lemon peels and salt and heat until sizzling, about 30 seconds. Pour in olive oil and remaining canola oil and heat oil to 165 F (74 C).
  11. Remove from heat, transfer to a jar and steep at room temperature for at least 4 hours but no more than 24. Strain through a coffee filter or a few layers of cheesecloth. Can be made ahead and stored in refrigerator for up to 1 week.
Email Recipe
Email Recipe

Drink Pairings

Totkes with Vodka-Cured Sockeye Lox

These tater tot latkes are a clever twist on traditional potato pancakes. Topped with slices of luxurious homemade lox and an herbed crème fraîche, they’re sure to impress. This recipe pairs well with any of the following: Steller's Jay Oliver Brut, Fort Berens Chardonnay, Sumac Ridge Oliver Private Reserve, or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves 18 assembled totkes, with leftover lox
54 Tasti Taters or tater tots
1 cup (250 ml) crème fraîche or sour cream
2 tbsp (30 ml) finely sliced fresh chives, plus more for garnish
1 tsp (5 ml) chopped fresh dill, plus small sprigs for garnish
½ lemon, zest only
Vodka-Cured Sockeye Lox, make ahead, recipe follows, or store-bought smoked salmon salmon roe or tobiko
VODKA-CURED SOCKEYE LOX
2 tsp (10 ml) whole black peppercorns
2 tsp (10 ml) whole coriander seeds
1 tsp (5 ml) whole caraway seeds
3 tbsp (45 ml) coarse salt
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) chopped fresh dill
1½ lbs (680 g) sockeye salmon fillet, skin on, pin bones removed
3 tbsp (45 ml) Smirnoff Red Label Vodka

Instructions

  1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
  2. Spread tots onto lined baking sheet. Transfer to oven and bake for 8 minutes. Remove from oven, stack tots in small pyramids of 3 and gently press into a flat circle with bottom of a coffee cup or small saucer (if tots are sticking to bottom of cup, place a small square of parchment between tots and cup). Transfer to oven and bake for another 20 to 25 minutes, flipping halfway, until totkes are golden brown and crispy on both sides.
  3. In a small mixing bowl, combine crème fraîche, chives, dill and lemon zest. Set aside.
  4. To assemble, top each totke with a 1 tbsp (15 ml) dollop of herbed crème fraîche, followed by 2 to 3 slices Vodka-Cured Sockeye Lox, ¼ tsp (1 ml) salmon roe, a few sliced chives and a small sprig of dill. Arrange assembled totkes on a serving platter along with lemon wedges.
  5. VODKA-CURED SOCKEYE LOX | Makes 1½ lbs (680 g)
  6. In a small frying pan over medium heat, toast peppercorns, coriander seeds and caraway seeds until warm and fragrant. Stir often to prevent from burning. Coarsely crush with a mortar and pestle, then combine with coarse salt, brown sugar and dill.
  7. Set out a baking dish large enough to fit salmon. Line dish with plastic wrap, with about 2-in (5 cm) extra hanging over each side.
  8. Rinse salmon and pat dry. Slice in half lengthwise and lay 1 piece, skin-side down, on plastic wrap. Cover with about half of the salt mixture and gently rub into flesh, then pour vodka overtop. Cover flesh side of other piece of salmon with remaining salt mixture and place on top of first piece, seasoned-side down. Fold over excess plastic wrap and tightly wrap salmon, twisting ends of wrap to seal. Place a heavy weight on top of salmon—a couple of cans or foil-wrapped bricks work well—and refrigerate. Let cure for 24 hours, flipping every 8 hours.
  9. After salmon has cured, remove from plastic wrap and rinse off salt and spices under cold running water. Pat dry and wrap tightly in clean plastic wrap. Can be stored like this in refrigerator for up to 2 weeks.
  10. When ready to serve, place salmon in freezer for 30 minutes, then unwrap and thinly slice on an angle with a very sharp knife.
Email Recipe
Email Recipe

Drink Pairings

Subscribe to Seafood