SPICY SHRIMP POPPERS
Ingredients
Serves 8
¼ cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) Italian seasoning
16 large shrimp, peeled and deveined
16 jalapeño peppers
8 slices bacon, halved lengthwise
2½ cups (625 ml) freshly grated cheddar
1 tbsp (15 ml) cornstarch
1½ tsp (7.5 ml) unsalted butter
1 garlic clove, minced
1 large shallot, finely chopped
1 x 12 oz (354 ml) can evaporated milk
2 chipotle chilies in adobo sauce, finely chopped
¼ cup (60 ml) chopped cilantro
2 tbsp (30 ml) whole milk, plus extra
salt, to taste
Instructions
- In a medium bowl, whisk together oil, vinegar and Italian seasoning. Add shrimp and toss to coat. Set aside for at least 1 hour or refrigerate overnight.
- Cut a slit in each jalapeño lengthwise from stem to tip. Place on a plate, cover with a damp paper towel and microwave until slightly softened but still holding shape, about 10 to 20 seconds. Without tearing jalapeño, remove as many seeds and membrane as possible. Carefully stuff 1 marinated shrimp in each pepper. Wrap each pepper with a piece of bacon and secure with a toothpick. Preheat broiler and place on a foil-lined baking tray.
- In a bowl, add cheese and cornstarch and toss to coat.
- In a medium saucepan over medium heat, melt butter. Add garlic and shallots and cook, stirring often, until shallots are translucent, about 4 minutes. Stir in evaporated milk and cornstarch-coated cheese before adding chilies. Stir until cheese melts and sauce is creamy and smooth. Stir in cilantro and milk before seasoning to taste. If sauce is too thick, adjust with more milk.
- Broil bacon-wrapped jalapeños about 5-in (12 cm) from broiler until bacon is cooked and peppers have softened, about 4 minutes on each side. Serve warm alongside prepared dipping sauce.
Drink Pairings
SWEET POTATO AND SCALLOP SPOONS
Ingredients
Serves 8
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) unsalted butter, divided
2 large yellow onions, peeled, thinly sliced
salt and pepper, to taste
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) granulated sugar
2 small sweet potatoes, washed and scrubbed
2 tbsp (30 ml) half and half cream
2 or 3 thin slices prosciutto
¼ cup (60 ml) Italian parsley leaves, divided
16 scallops, patted dry with a paper towel
½ lime, juice only
Instructions
- Preheat oven to 350 F (180 C).
- In a small saucepan over medium heat, heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter. Add onions, salt and pepper and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in vinegar and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- Pierce sweet potatoes all over with a fork. Place on a microwave-safe plate alongside a small bowl full of water. Microwave on high for 5 to 7 minutes. Remove and split open, slicing down middle. Centre of sweet potato will still be a bit hard. Place back on plate and microwave until completely soft, another 5 to 7 minutes. Scoop softened flesh and place in a blender along with half and half and salt and pepper, to taste. Blend, adding more half and half if needed, to create a smooth purée, before transferring to a bowl and setting aside.
- Place prosciutto on a parchment-lined baking tray, without overlapping. Bake for 15 minutes, before turning off oven and letting tray sit in oven for another 10 minutes. Remove from oven and let prosciutto cool on tray before breaking into shards. Set aside.
- In a small frying pan heat remaining 2 tbsp (30 ml) oil over medium heat until hot but not smoking. Add half parsley leaves, quickly cover with lid for 5 seconds before removing and cooking, stirring frequently, until crispy, about 30 seconds. Take care as oil will splatter and hiss as soon as parsley hits hot pan. Transfer to a plate covered with a paper towel and season. Repeat with remaining parsley. Set aside.
- Without cleaning frying pan, place back over medium-high heat. Season scallops with salt. Once oil in pan is almost smoking, add scallops making sure not to crowd them. Cook scallops in batches if necessary. Allow to sear, undisturbed, for about 2 minutes or until browned. Flip, add remaining 1 tbsp (15 ml) butter and lime juice. Continue cooking, basting with buttery juices, until cooked through, about 2 minutes.
- To assemble, place a dollop of warm sweet potato purée in an appetizer spoon. Top with a scallop, some caramelized onions, a piece of prosciutto and some fried parsley. Serve while scallops are still warm.
Drink Pairings
SEAFOOD LASAGNA
Ingredients
Serves 8 to 10
1 cup (250 ml) chopped onion
5 tbsp (75 ml) oil, divided
3 garlic cloves, crushed
salt and pepper, to taste
6 cups (1.5 L) shredded kale
4 tbsp (45 ml) white wine vinegar, divided
2 cups (500 ml) ricotta cheese
6 tbsp (90 ml) butter
6 tbsp (90 ml) flour
¼ tsp (1 ml) salt
¼ tsp (1 ml) white pepper
4 cups (1 L) warm milk
1 pinch ground nutmeg
1 cup (250 ml) shallots, finely chopped
2 garlic cloves, chopped
¼ cup (60 ml) dry white vermouth
1 x 14 oz (398 ml) can stewed tomatoes
1 x 14 oz (398 ml) can tomato sauce
¼ cup (60 ml) clam juice (optional)
1 tsp (5 ml) dried basil leaves
2 tsp (10 ml) parsley leaves
½ cup (125 ml) whipping cream
12 oz (340 g) each small scallops, clam meat, cubed prawns (defrost all if frozen)
2 cups (500 ml) crabmeat (defrost if frozen)
lasagna pasta sheets (approximately 12 depending on size of pan), cooked, drained
1 cup (250 ml) shredded Parmesan
2½ cups (625 ml) shredded mozzarella
1 tsp (5 ml) paprika
Instructions
- To make Ricotta Kale, in a large frying pan over high heat, sauté onions in 2 tbsp (30 ml) oil until lightly brown. Add crushed garlic. Continue cooking until fragrant. Season with salt and pepper. Add shredded kale in 3 batches. After first batch wilts, add second batch and then rest of kale. Cook only until wilted. Add 2 tbsp (30 ml) vinegar, stir and remove from heat and let cool. Fold in ricotta. Can be refrigerated up to 1 day.
- To make Béchamel Sauce, in a medium saucepan over medium heat, melt butter. Whisk in flour to form smooth roux. Add salt and white pepper. Whisking constantly, gradually add warm milk. Continue cooking until mixture thickens and reaches a gentle boil. Reduce heat and continue cooking for about 3 more minutes, stirring constantly. It should resemble consistency of thick custard. Add nutmeg and stir. Remove from heat and cool. Can be refrigerated for up to 1 day. Before using, warm lightly. If too thick you can whisk in 1 tbsp (15 ml) of warm water or milk to get it to desired consistency.
- To make Parma Rosa Sauce, in a medium saucepan over medium heat, sauté shallots in 3 tbsp (45 ml) oil until they start to change colour. Add garlic and cook until fragrant. Add vermouth and deglaze mixture, scraping bottom of pan to incorporate. Cook until all liquid evaporates and shallots look shiny. Add tomatoes, stir and continue cooking until most liquid evaporates. Add tomato sauce, clam juice (if using), basil and parsley. Stir, cover and simmer on low heat for about 15 minutes. Add cream and continue simmering for about 5 minutes. Add 2 tbsp (30 ml) white wine vinegar, stir, cover and turn heat off. If not using right away, cool and refrigerate for up to 3 days.
- In Parma Rosa Sauce, add scallops, clam meat and prawns and continue cooking for 5 minutes. Add crabmeat, stir and remove from heat.
- When ready to bake, preheat oven to 375 F (190 C).
- In a large casserole dish, approximately 13 x 9-in (3.5 L), evenly spread 1 cup (250 ml) of seafood Parma Rosa sauce. Cover with layer of cooked lasagna sheets. Evenly spread about half of seafood Parma Rosa sauce over pasta. Sprinkle ⅓ cup (75 ml) Parmesan over sauce.
- Evenly spread ¼ cup (60 ml) of Béchamel Sauce over top and completely cover with another layer of lasagna sheets. Spread Ricotta Kale mixture evenly over pasta and sprinkle ⅓ cup (75 ml) of Parmesan. Drizzle ¼ cup (60 ml) of Béchamel Sauce over and cover with another layer of lasagna sheets.
- Layer with remaining seafood Parma Rosa sauce and evenly sprinkle ⅓ cup (75 ml) Parmesan over. Drizzle with ¼ cup (60 ml) Béchamel Sauce and cover with last layer of lasagna sheets. Spread remaining Béchamel Sauce over pasta and evenly distribute shredded mozzarella, to cover, then sprinkle paprika over top. Can be frozen for up to 2 weeks. Defrost in refrigerator before baking.
- Bake uncovered for about 35 to 45 minutes until cheese has melted and is golden brown in colour. Remove from oven and allow lasagna to rest for at least 30 minutes before serving.
Drink Pairings
SALMON WELLINGTON SERVED WITH LEMON DILL BEURRE BLANC
Ingredients
Serves 6
½ cup (125 ml) shallots
2 tbsp (30 ml) oil
3 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
1 x 1 lb (500 g) bag spinach
2 tbsp (30 ml) flour, plus extra for dusting
½ cup (125 ml) chicken stock
½ cup (125 ml) whipping cream
1 pinch red pepper chili flakes
1 pinch ground nutmeg
2 tbsp (30 ml) vinegar
1½ lb (750 g) puff pastry, divided (about 3 pre-rolled sheets)
2 tbsp (30 ml) prepared mustard
1 large salmon fillet, approximately 2 lbs (1 kg), deboned and skin removed
salt and pepper, to taste
¾ tsp (4 ml) paprika
1 egg wash (1 egg beaten with 2 tbsp (30 ml) water)
Lemon Dill Beurre Blanc, to serve, recipe follows
LEMON DILL BEURRE BLANC:
¾ cup (175 ml) shallots, finely chopped
1½ cups (375 ml) dry white wine
½ cup (125 ml) white wine vinegar
2 cups (500 ml) butter, cut into 1½ x ½-in (3.75 x 1.25 cm) squares
2 tbsp (30 ml) whipping cream
¼ cup (60 ml) lemon juice
½ cup (125 ml) chopped dill
Instructions
- To make creamed spinach, in a large skillet, sauté shallots in oil until lightly golden in colour. Add garlic and continue cooking until fragrant. Deglaze with wine until all liquid evaporates. Add spinach. Once wilted, sprinkle with flour and add chicken stock. Cook for about 3 minutes stirring constantly. Add cream, chili flakes and nutmeg. Cook until thickened. Add vinegar, stir and remove from heat. Set aside until ready to use.
- When ready to bake, preheat oven to 425 F (220 C).
- On lightly floured clean surface, roll out 2 sheets puff pastry to about a 16 x 9-in (40 x 23 cm) rectangle, placed horizontally. Lightly brush prepared mustard over middle of pastry.
- Trim salmon to approximately 12 x 4½-in (30 x 11.25 cm) rectangle. Place salmon trimmings over thinner parts of fillet. Place prepared salmon in centre of pastry. Season with salt and pepper. Sprinkle paprika over. Spoon creamed spinach evenly over salmon.
- Brush all edges of pastry with some egg wash. Fold parallel edges over salmon and press to seal edges. Place Salmon Wellington on baking sheet lined with parchment paper, sealed side down. Evenly brush surface lightly with egg wash. Using a fork, prick holes on surface of pastry.
- To decorate, use remaining puff pastry to cut shapes or use lattice cutter to create lattice that can be draped over Wellington. Tuck excess pastry under and brush with egg wash. Can be frozen at this point, for up to 1 week. Defrost in refrigerator before baking.
- Bake for about 25 to 30 minutes or until pastry is golden brown in colour. Remove from oven and allow to rest for about 10 minutes before serving. Serve with Lemon Dill Beurre Blanc.
- TO MAKE LEMON DILL BEURRE BLANC: In medium saucepan over medium heat, add shallots, wine and white wine vinegar, boil until liquid is reduced to about ⅓ cup (75 ml). Shallots should look translucent and shiny. Remove from heat and whisk in 1 cube of butter and cream until butter has melted.
- Return to heat and stirring constantly, gradually add remaining butter, 1 cube at a time until fully incorporated. Remove from heat and add lemon juice and dill. Stir and serve immediately. Can be made up to 1 hour in advance if kept constantly warm (transfer to heatproof bowl and place in lightly simmering water). Makes about 3 cups (750 ml)
Drink Pairings
SEARED TUNA PANZANELLA WITH BASIL DRESSING
Ingredients
Serves 4
3 cups (70 ml) halved green beans
1 x 15.5 oz (440 g) can cannellini beans, rinsed and drained
2 cups (500 ml) halved cherry tomatoes
Sourdough Croutons, make ahead
¼ cup (60 ml) thinly sliced red onion
3 tbsp (45 ml) capers, drained
Basil Dressing, make ahead
2 tbsp (30 ml) olive oil
2 x 5 oz (140 g) tuna steaks
salt and pepper, to taste
SOURDOUGH CROUTONS:
¼ cup (60 ml) olive oil
2 cups (500 ml) cubed sourdough bread
½ tsp (2.5 ml) salt
BASIL DRESSING:
2 cups (500 ml) basil leaves, packed
1 garlic clove
½ lemon, juice only
½ cup (125 ml) olive oil
¼ cup (60 ml) white wine vinegar
1 tbsp (15 ml) honey
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) salt
Instructions
- In a saucepan, bring water to a boil then add green beans. Cook until slightly soft, about 3 to 5 minutes, remove from water and add to an ice bath to stop cooking.
- In a large salad bowl, add cannellini beans, cooked green beans, cherry tomatoes, Sourdough Croutons, onions and capers, toss with Basil Dressing and plate.
- In a cast iron pan over medium heat, heat oil. Season tuna with salt and pepper. Sear on each side for 1 minute. Remove from heat and rest for 10 minutes. Slice into ½-in (1.25 cm) thick strips, serve with salad.
- To make SOURDOUGH CROUTONS: In a cast iron pan over medium heat, add olive oil, sourdough cubes and salt. Stir until edges of sourdough are golden and crispy. Rest on a paper towel until ready to use. Makes about 2 cups (500 ml)
- To make BASIL DRESSING: In a food processor, add all ingredients and blend on high. Can use right away or store in refrigerator up to 1 week. Makes about 1 cup (250 ml)
Drink Pairings
CITRUS SAMBAL PRAWN TARTS
Ingredients
Serves about 20 tarts
1¼ cups (300 ml) all-purpose flour
½ cup (125 ml) chilled unsalted butter, cut into cubes
1 tbsp (15 ml) cold water
2 shallots, diced
2 garlic cloves, minced
1 tbsp (15 ml) minced fresh ginger root
1 tbsp (15 ml) minced lemon grass
2 Thai red chilies, stems discarded, finely chopped, including seeds
½ tsp (2 ml) ground turmeric
2 tsp (10 ml) light brown sugar
3 tbsp (45 ml) tomato paste
2 tbsp (30 ml) tamarind concentrate
¼ cup (60 ml) orange juice
1 tsp (5 ml) salt
2 tbsp (30 ml) coconut oil
1 lb (500 g) medium prawns, shelled and deveined, tails intact
1 orange, peeled, cut into segments, each segment cut into 4 pieces
2 cups (500 ml) shredded romaine lettuce
3 oz (90 g) crumbled goat’s cheese, for garnish
3 tbsp (45 ml) cilantro leaves, for garnish
¼ cup (60 ml) roasted and chopped macadamia nuts, for garnish
Instructions
- For tarts, in a food processor, pulse together flour and butter until mixture resembles coarse bread crumbs. Add water and pulse until dough begins to form a ball, taking care not to over-mix. Turn mixture out onto a work surface and press dough together. Form into a disk, wrap in plastic wrap and refrigerate for 20 to 30 minutes.
- Meanwhile, preheat oven to 400 F (200 C).
- Roll out chilled dough between 2 sheets of parchment or waxed paper to ⅛ -in (0.25 cm) thickness. Using a 2½-in (6 cm) round cookie cutter, cut 20 rounds of pastry and press into shallow tart pans or into wells of two muffin tins. Note that pastry will not come all the way up sides. Gather up and re-roll pastry, as needed, to make about 20 tart shells. Prick pastry shells with a fork, place on a baking tray and place in freezer for 15 minutes. Bake chilled tart shells until crisp and golden brown, about 10 to 15 minutes. Let cool for 15 minutes in tart pans before removing and cooling completely on a wire rack. Tart shells may be stored in an airtight container for up to 2 days.
- In a small bowl, stir together shallots, garlic, ginger, lemon grass, chilies, turmeric, sugar, tomato paste, tamarind concentrate, orange juice and salt until well combined.
- n a wok or large frying pan, heat coconut oil over medium-high heat. Add shallot mixture and stir-fry until fragrant, about 1 minute. Add prawns and continue to stir-fry until just cooked and sauce has thickened, about 3 minutes. Remove wok from heat and stir in orange pieces.
- Just before serving, divide shredded lettuce among tart shells. Top each with a generous spoonful of Citrus Sambal Prawn, and garnish with a sprinkle of crumbled goat’s cheese, cilantro leaves and macadamia nuts. Arrange on a serving platter and enjoy while shrimp are warm.
Drink Pairings
STACKED POTATO LATKES WITH SMOKED SALMON AND CREAM
Ingredients
Serves 4
1¼ lbs (625 g) russet potatoes, about 3 medium-sized
1 tsp (5 ml) fresh lemon juice
½ cup (125 ml) very finely minced yellow onion
1 large egg, whisked
1 tsp (5 ml) minced fresh dill
½ tsp (2 ml) lemon zest
½ tsp (2 ml) salt
freshly ground black pepper, to taste
½ cup (125 ml) olive oil, plus extra
½ lb (250 g) thinly sliced smoked salmon
½ cup (125 ml) spreadable or whipped plain cream cheese
1 lemon, cut into wedges
fresh chives (optional)
tossed green salad (optional)
Instructions
- Preheat oven to 200 F (95 C). Place a wire rack on a baking sheet and slide into the oven. Line a plate with paper towel and set aside.
- Peel potatoes and coarsely grate by hand using the large holes of a hand grater. Transfer to a large bowl of cold water with lemon juice as they are grated. Drain well in a colander and spread out onto a large, clean tea towel along with onion. Roll up jelly-roll style and twist cloth tightly, wringing out as much liquid as possible. Place in a large bowl and stir in egg, dill, lemon zest, salt and pepper.
- Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) olive oil until shimmering. Working in batches of 4, ladle 2 tbsp (30 ml) each potato mixture into hot pan, pressing each into 2-in (6 cm) rounds. Cook over medium heat until undersides are golden, about 5 minutes. Gently flip and continue to cook another 5 minutes, or until both sides are fully golden and potatoes are crisp and fully cooked. Remove as they are done to paper towel-lined plate to absorb excess oil. Then transfer to wire rack in oven to keep warm while cooking remaining latkes.
- Repeat process 3 more times, heating 2 tbsp (30 ml) oil in pan and cooking 4 latkes at a time. You should have enough potato mixture to make 16 latkes.
- To serve, stack 4 latkes on a serving plate. Top with 2 oz (60 g) smoked salmon and a generous dollop of whipped cream cheese. Garnish with lemon wedges and fresh chives. Serve with a tossed green salad alongside, if desired.
Drink Pairings
MARINATED STUFFED PORTOBELLO MUSHROOMS SERVED WITH CREAMY BEANS
Ingredients
Serves 4
4 to 8 large Portobello mushrooms, cleaned, stalks removed, diced
3 garlic cloves, minced, divided
5 tbsp (75 ml) extra-virgin olive oil, divided, plus extra
¼ cup (60 ml) white wine
1 fresh rosemary sprig, leaves only, minced
2 or 3 slices day-old sourdough bread, torn into pieces
1 leek, white and light green parts only, thinly sliced
¾ cup (175 ml) diced, roasted red peppers
½ cup (125 ml) chopped flat-leaf parsley
1 tbsp (15 ml) capers in brine, drained, rinsed and chopped
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) unsalted butter or coconut oil
1 small yellow onion, diced
1 x 19 oz (540 ml) can white kidney or navy beans, drained
½ cup (125 ml) vegetable stock
½ tsp (2 ml) finely grated lemon zest
2 tsp (10 ml) Dijon mustard
3 tbsp (45 ml) whipping cream
2 cups (500 ml) baby spinach
4 x 5 oz (140 g) salmon fillets, skin on (optional)
micro greens, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place mushroom caps in a shallow baking dish large enough to accommodate in a single layer. In a medium-sized bowl, stir together 2 minced garlic cloves, 4 tbsp (60 ml) olive oil, wine and rosemary. Pour over mushrooms and set aside to marinate, turning occasionally, for 30 minutes.
- Meanwhile, make mushroom stuffing. In a food processor, pulse bread until chopped into ¼-in (1 cm) pieces. You should have about ½ cup (125 ml) bread crumbs. Reserve any remaining for another use.
- In a large frying pan, warm remaining 1 tbsp (15 ml) olive oil over medium heat. Add leek and cook until softened and just starting to brown, about 5 minutes. Stir in roasted peppers and diced mushroom stalks and cook, stirring, until all liquid has evaporated, about 3 minutes. Remove frying pan from heat and stir in parsley, capers, reserved ½ cup (125 ml) bread crumbs and 1 tbsp (15 ml) mushroom marinading liquid. Season stuffing to taste with salt and pepper.
- Spoon stuffing into mushrooms, gill-side up, in baking dish and bake in oven until warm and stuffing is lightly browned, about 15 to 20 minutes.
- Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add onion and sauté until softened but not browned, about 5 to 8 minutes. Stir in drained beans and vegetable stock. Bring to a simmer and cook gently for 5 minutes, stirring occasionally, before folding in lemon zest, mustard, whipping cream and spinach. Season to taste with salt and pepper, cover with lid, then remove from heat and set aside.
- If using salmon, warm a large frying pan or grill pan over medium- high heat. Brush salmon fillets liberally with olive oil and season generously with salt and pepper. Add salmon, skin-side down, and cook about 3 to 4 minutes. Flip over and finish cooking on other side, about 1 to 2 minutes.
- To serve, divide creamy beans among serving plates. Top with a stuffed mushroom and a piece of salmon, if using. Drizzle any remaining sauce from beans over salmon and around plate. Garnish with a sprinkle of micro greens and serve immediately.
Drink Pairings
CANTONESE-STYLE HALIBUT WITH SOY, GINGER AND GREEN ONION
Ingredients
Serves 4 as part of a multi-course meal
2 lbs (1 kg) halibut fillets
3 tsp (15 ml) salt, divided
½ tsp (2 ml) Chinese dried fermented black beans, rinsed, dried and minced
8 sprigs cilantro, torn
1 x 1-in (2.5 cm) piece fresh ginger root, lightly smashed
2 garlic cloves, peeled
2 whole green onions, cut into thirds
2 tbsp (30 ml) peanut oil
4 tsp (20 ml) granulated sugar, divided
2 tbsp (30 ml) Chinese white rice wine, or dry sherry
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dry sherry
2 tbsp (30 ml) fresh ginger root, peeled finely julienned, for garnish
2 green onions, finely julienned, for garnish
8 sprigs cilantro, for garnish
3 tbsp (45 ml) vegetable or peanut oil
Instructions
- Thoroughly rinse fillets, drain and pat dry. Mix together 1 tsp (5 ml) salt and minced black beans and gently rub over and under fillets. Using a fish poacher or a saucepan large enough to hold fish, add about 1½-in (3.75 cm) cold water (about 2 to 3 L).
- Add torn cilantro, ginger, garlic, green onions, peanut oil, remaining 2 tsp (10 ml) salt, 2 tsp (10 ml) sugar and rice wine. Bring to a boil. When poaching liquid is at a rapid boil, add fillets, cover and return to a boil. Cook for 1 minute, covered, then reduce heat to low. Simmer for 5 minutes. Turn off heat and allow fish to rest for a further 4 minutes, covered. To test for doneness, poke thickest part of fish with a fork or chopstick. Fish should flake easily. Many prefer fish slightly underdone, to keep flesh moist and succulent. If you prefer a well-done fillet, allow them to simmer for another 2 minutes, covered. Over-cooking will toughen the fish.
- Carefully remove fillets from saucepan, drain well and transfer to a warm serving platter. In a small saucepan, heat together soy sauce, 2 tsp (10 ml) sugar and sherry. Pour over fillets and garnish with ginger, green onion and cilantro sprigs. Heat vegetable or peanut oil over high heat until hot but not smoking. Carefully pour hot oil over fillets and serve immediately.
Drink Pairings
SEARED SPOT PRAWNS WITH SHAVED FENNEL AND GRAPEFRUIT SALAD
Ingredients
Serves 4
1 to 2 large ruby grapefruits
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) extra-virgin olive oil
1 large or 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper thin
1 cup (250 ml) fresh flat-leaf parsley
¼ cup (60 ml) fresh mint
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
1 shallot, coarsely chopped
16 to 20 large fresh spot prawns, headed and peeled, dried well
3 oz (90 g) goat’s cheese, (optional)
Instructions
- Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments and squeezing any juice into bowl. Transfer segments to another bowl.
- In bowl, whisk the reserved grapefruit juice, lemon juice, mustard, honey and ¼ cup (60 ml) extra-virgin olive oil. Set aside.
- Combine fennel and herbs in large bowl. Cut grapefruit segments into halves if too large and add to bowl with fennel. Gently toss to mix well. Arrange salad on serving dishes.
- Heat a medium-sized frying pan over medium-high heat. When hot, add 1 tbsp (15 ml) olive oil and butter. When it starts to smoke, add shallot and prawns. Sauté until prawns are opaque and pink. Divide and arrange on salad. Drizzle with grapefruit juice dressing, garnish with goat’s cheese, if using, and serve immediately.