PANKO-CRUSTED HALIBUT WITH GARLIC AND HERB SPOT PR AWNS
Ingredients
Serves 4
4 x 6 oz (180 g) halibut fillets, skin removed
3 tbsp (45 ml) olive oil, divided
2 lemons, juice only, divided
salt and freshly ground black pepper, to taste
4 tsp (20 ml) mayonnaise
1 lemon, zest only, finely chopped, divided
1 cup (250 ml) panko bread crumbs
4 tbsp (60 ml) grated Parmesan
2 tbsp (30 ml) finely minced shallot
1½ tbsp (22 ml) finely chopped fresh chives
3 tbsp (45 ml) finely chopped fresh parsley, divided
2 tbsp (30 ml) finely chopped fresh dill, divided
4 tbsp (60 ml) melted butter, divided
1 large clove garlic, finely minced
12 large spot prawns, headed and peeled
2 tbsp (30 ml) dry white wine
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with aluminum foil and place a baking rack on top. Coat rack with non-stick cooking spray.
- Drizzle 1½ tbsp (22 ml) olive oil and half the lemon juice on halibut and season with salt and pepper. Divide and spread mayonnaise over top of each fillet and place on baking rack.
- In a mixing bowl, add half the lemon zest, panko bread crumbs, Parmesan, shallot, salt, pepper, chives and half the parsley, dill and butter. Evenly press topping on each fillet. Bake for 12 to 15 minutes or just until cooked through or until flaky.
- While fish is baking, heat a medium-sized frying pan over medium-high heat. When hot, add remaining 1½ tbsp (22 ml) olive oil and remaining melted butter. Add garlic and sauté. When fragrant, add prawns and remaining herbs, remaining lemon zest and juice and white wine. Sauté until just opaque and pink.
- To serve, remove fish from oven and transfer onto warm serving plates. Top fish with a couple of sautéed prawns. Drizzle with any remaining pan juices.
Drink Pairings
SCALLOPS WITH PEA PURÉE
Ingredients
Serves 4
SCALLOPS:
20 large scallops, heels removed
salt and freshly ground pepper, to taste
1 tbsp (15 ml) butter
1 tsp (5 ml) olive oil
1 cup (250 ml) micro greens, for garnish
PEA PURÉE:
2 tbsp (30 ml) butter
¼ cup (60 ml) minced shallots
4 cups (1 L) sweet green peas, fresh or frozen and thawed
½ cup (125 ml) whipping cream
salt and freshly ground black pepper, to taste
BEURRE BLANC (OPTIONAL):
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) dry white vermouth or white wine
1 small shallot, minced
12 tbsp (180 ml) cold unsalted butter
salt and freshly ground white pepper, to taste
Instructions
- To make SCALLOPS: Preheat oven to 200 F (100 C). Pat scallops dry with paper towel. Season both sides with salt and pepper. In a heavy-bottomed frying pan over medium- high, heat butter and olive oil. Working in batches, add scallops and sear until golden, about 2 to 3 minutes on 1 side and then 30 seconds on the other side. Transfer scallops to a platter and keep warm in the oven.
- To make PEA PURÉE: Melt butter in a frying pan. Sauté shallots in butter for a couple of minutes or until translucent. Add peas and cream, and simmer for about 3 minutes. Pour into a blender and purée until smooth. Press through a fine- meshed sieve for a smoother consistency. Return to saucepan and season generously with salt and pepper to taste. Cover and keep warm until ready to serve.
- To make BEURRE BLANC (if using): In a small, heavy, non-reactive saucepan over medium-low heat, combine lemon juice, vermouth and shallot. Bring to a low boil and cook until liquid is reduced to about 1 tsp (5 ml). Remove pan from heat and whisk in 1 tbsp (15 ml) butter, then a second tablespoon (15 ml). Return pan to burner set over very low heat and whisk in remaining butter, 1 tbsp (15 ml) at a time. Remove from heat and whisk in salt and pepper to taste.
- To serve, take 1 tbsp (15 ml) Pea Purée and drop a dollop on 1 side of serving plate. Then quickly smear it with the back of a spoon into the shape of a comma. Repeat in 4 more spots. Arrange a scallop on large end of each dollop, drizzle with Beurre Blanc (if using) and garnish with chopped chives and pea shoots. Repeat with remaining 3 serving plates. Garnish with micro greens and serve.
Drink Pairings
SEARED CITRUS PEPPERED TUNA WITH LEMON-PEPPER OIL
Ingredients
Serves 4
LEMON-PEPPER OIL:
2 lemons, zest only
2 tsp (5 ml) black peppercorns
1 cup (250 ml) grape seed oil
2 sprigs fresh thyme
TUNA MARINADE:
2 tbsp (30 ml) Tamari soy sauce
2 tbsp (30 ml) Lemon-Pepper Oil
2 limes, juice only
½ tsp (1 ml) ground cumin
¼ tsp (1 ml) ground cinnamon
freshly ground black pepper
6 oz (180 g) ahi tuna, sushi grade
CHOPPED SALAD:
1 cup (250 ml) jicama, peeled and finely diced
1 cup (250 ml) mango, peeled, pitted and finely diced
1 medium-sized avocado, peeled pitted and finely diced
¼ cup (60 ml) red onion, finely diced
½ cup (125 ml) English cucumber, unpeeled and finely diced
1 cup (250 ml) black beans, rinsed and drained
1 cup (250 ml) mixed micro greens
SALAD DRESSING:
⅓ cup (75 ml) Lemon-Pepper Oil
1 tbsp (15 ml) finely grated lime zest
2 tbsp (30 ml) fresh lime juice
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) allspice
¼ tsp (1 ml) cayenne
2 tbsp (30 ml) Thai basil, chopped
2 tbsp (30 ml) fresh mint, chopped
liquid honey, to taste
Instructions
- For LEMON-PEPPER OIL: In a saucepan, combine lemon zest and peppercorns with grape seed oil. Bring to a boil, then reduce heat to low and simmer for 5 minutes for flavours to blend.
- Remove from heat and add thyme sprigs. Cool to room temperature. Transfer to a small bottle. Seal and store at room temperature.
- To make TUNA MARINADE: In a small bowl whisk together Tamari, Lemon- Pepper Oil, lime juice and seasonings. Transfer to a larger, shallow bowl and add tuna loin. Roll tuna in marinade to coat. Cover with wrap and marinate at room temperature for 20 minutes.
- To cook, heat a heavy frying pan until very hot. Spray with oil. Discard tuna marinade. Add tuna to hot pan and sear for 15 to 20 seconds per side just until outside is lightly cooked. You want it pink in centre. Remove to a plate and let rest a couple minutes before cutting into ¼-in (0.25 cm) slices. Tuna can be seared and left whole and refrigerated up to 5 hours before serving.
- Make CHOPPED SALAD: Combine all diced fruits and vegetables except for micro greens in a bowl. Gently toss together. Scatter onto a long ceramic serving platter. Slice tuna and arrange over top.
- In a bowl, whisk all SALAD DRESSING ingredients, except for honey. Add honey to taste. Drizzle over top and scatter with micro greens. Serve cold.
Drink Pairings
LOCAL LING COD WITH TANDOORI POTATOES IN GINGER-COCONUT MOLE
Ingredients
Serves 4
GINGER-COCONUT MOLE:
6 tbsp (90 ml) grapeseed oil
2 tbsp (30 ml) yellow mustard seeds
1 tbsp (15 ml) crushed, dried curry leaf
1 tbsp (15 ml) whole caraway seeds
6 garlic cloves, minced
2 tbsp (30 ml) minced, peeled ginger root
2 tbsp (30 ml) minced, seeded serrano pepper
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lime juice
6 tbsp (90 ml) chopped fresh cilantro
3 tbsp (45 ml) turmeric
4 tsp (20 ml) Ras al Hanout
6 cups (1.5 L) coconut milk
TANDOORI DICED POTATOES:
1½ lbs (675 ml) baby Yukon Gold potatoes
2 fresh bay leaves
6 tbsp + 2 tsp (100 ml) Tandoori Masala
1 tbsp (15 ml) Amchur Powder (dried mango powder)
½ lb (250 g) cold unsalted butter, finely diced
1 lemon, zest and juice
1 bunch fresh cilantro, chopped
salt and freshly ground black pepper
LING COD:
4 x 6 oz (180 g) ling cod fillets, skinned and boned
salt and fresh ground black pepper
1 tbsp (15 ml) grapeseed oil
3 tbsp (45 ml) unsalted butter
1 lemon, thinly sliced
SEASONED BABY SPINACH:
1 tbsp (15 ml) grapeseed oil
1 large shallot, peeled and finely minced
3 to 5 garlic cloves, peeled and minced
2 tbsp (30 ml) unsalted butter
½ lb (250 g) trimmed baby spinach leaves
⅓ cup (75 ml) dry white wine
1 lemon, juiced
salt and freshly ground black pepper
Instructions
- To make GINGER-COCONUT MOLE: Heat grapeseed oil in a small heavy saucepan. Add mustard seeds, curry leaf and caraway and cook for 1 minute over medium to medium- high heat or until seeds begin to pop. Add garlic, ginger, serrano pepper and sugar. Stir over medium heat until sugar begins to caramelize. Add lime juice to deglaze pan. Stir in cilantro, turmeric and Ras al Hanout while lime juice still in pan to absorb spices. Stir in coconut milk and bring to a low boil. Reduce heat to simmer and cook, uncovered until mixture is reduced by a quarter. Strain sauce through a fine-meshed sieve and set sauce aside to cool. Can be refrigerated, covered for a couple of days. Simply reheat small portions as needed.
- To make TANDOORI DICED POTATOES: Place whole potatoes in a large saucepan and cover with about 1-in (2.5 cm) water. Add a pinch of salt and bay leaves. Bring to a gentle boil, cover and with lid ajar, reduce to simmer. Cook until tender but still firm enough to hold their shape. Drain and set aside until cool enough to handle.
- In a large bowl, combine masala and Amchur Powder. Chop or dice potatoes and mix into spices to evenly distribute. Crush potatoes into spices, if desired. Cover and set aside at room temperature for 1 hour or up to 1 day for spice flavours to enhance potatoes.
- Preheat oven to 400 F (200 C). Spread potato mixture out on a parchment- lined baking sheet. Dot with diced butter and lemon zest. Bake in oven for 15 minutes or just until they start to brown and develop a little crunch.
- Remove tray to a rack and cool for 5 to 10 minutes. Transfer to a bowl and add lemon juice, cilantro and salt and pepper to taste. Mix with hands or a spoon. Can be served as is, if desired, or press into metal ring moulds to form a small puck. Refrigerate pucks (or freeze) on a baking tray, covered with plastic wrap. Can be refrigerated for a couple of days. Or frozen for a couple of weeks. Bake as many pucks as needed at 350 F (180 C) until piping hot.
- To cook LING COD: Season with salt and pepper. Heat oil in a large, heavy frying pan until almost smoking. Using tongs, add cod fillets, skin-side down, and sear in hot oil, shaking pan to prevent them from sticking. Reduce heat to medium and cook for another minute or until bottom is golden. Add butter and lemon slices to the empty spaces in pan. Once butter has melted, flip fish fillets and turn heat off. The residual heat will cook fish fillets through. If fillets are extra thick, place in a warm oven for 10 to 15 minutes.
- While fish rests, prepare Seasoned Baby Spinach. Heat oil in a large, heavy saucepan over high heat. Add shallots and garlic and cook until golden brown, stirring often. Add butter. Once melted, add spinach. Cook for 5 to 6 seconds, gently flipping leaves with tongs. Add wine and cook a few seconds longer or until desired doneness. Season with lemon, salt and pepper. Use a slotted spoon to serve.
- To serve, place a large spoonful of warmed Ginger-Coconut Mole in bottom of a shallow serving dish. Rest a warmed potato puck in sauce and place a spoonful of spinach on top. Top with a fillet of cod. Serve immediately.
Drink Pairings
FISH AND SEAFOOD POT PIE
Ingredients
Serves 8
4 cups (1 L) water
¼ cup (60 ml) white vermouth
1 lemon, thinly sliced
1 bay leaf
1 lb (500 g) wild pink salmon fillet
1 lb (500 g) firm, white fish, such as halibut or haddock
½ lb (250 g) scallops, heel removed
½ lb (250 g) medium-sized prawns, shelled and deveined
4 tbsp (60 ml) butter
6 tbsp (90 ml) all-purpose flour
1 tsp (5 ml) lemon juice
¼ tsp (1 ml) each, salt, black pepper and nutmeg
1 tbsp (15 ml) finely chopped fresh dill
3 cups (750 ml) mashed potatoes
Instructions
- Preheat oven to 400 F (200 C).
- In a large saucepan add water, vermouth, lemon and bay leaf. Bring to a boil; reduce heat to simmer. Add salmon and poach, covered, for 4 to 5 minutes, or until desired doneness. Remove with a slotted spoon to a large bowl and reserve. Repeat with white fish, simmer in hot broth and add to bowl once cooked. Poach scallops for 2 minutes in poaching liquid and remove with slotted spoon to bowl. Repeat with prawns.
- Once all seafood has been poached, strain poaching liquid through a finemeshed sieve set over a bowl and reserve. When salmon and white fish have cooled, remove from bowl and discard skin. Break fish into chunks.
- To prepare sauce, in a large saucepan melt butter over medium heat. Add flour and whisk in until smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in 2 cups (500 ml) of reserved poaching liquid until smooth. Increase heat to medium and bring mixture to a simmer, whisking constantly. Remove pan from heat and whisk vigorously to break up any lumps. Add lemon juice, salt, pepper, nutmeg and dill and stir well.
- Gently fold fish, scallops and prawns into sauce and pour into a 12 cup (3 L) baking dish. Top with mashed potatoes, spreading evenly using the edge of a spoon to create scallop shapes in the surface (like fish scales) making sure potatoes are level for even browning during baking.
- Bake, uncovered, for 35 to 40 minutes until top is golden and filling is bubbly.
Drink Pairings
MISO MUSSELS WITH TOGARASHI-DASHI MARINATED TURNIPS
Ingredients
Serves 2
TOGARASHI-DASHI MARINATED TURNIPS:
8 cups (2 L) water
½ tbsp (7 ml) dried Bonito flakes
½ tbsp (7 ml) Kombu, dried seaweed
4 fresh lemons, zest and juice
⅔ cup + 2 tsp (160 ml) tamari sauce
¼ cup (60 ml) each mirin ( Japanese rice wine) and liquid honey
2 cups (500 ml) baby turnips, halved
6 tbsp (90 ml) sesame oil
2 tbsp (30 ml) togarashi spice, to taste
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) sesame seeds
MISO MUSSELS:
1 lb (500 g) mussels, scrubbed and de-bearded discarding any that remain open when tapped
1¼ cups (310 ml) white wine
¾ cup + 2 tbsp (200 ml) whipping cream
¾ cup + 2 tbsp (200 ml) unsalted butter, at room temperature
¼ cup (60 ml) blonde miso paste
2 tbsp (30 ml) lemon juice
Instructions
- To make TOGARASHI-DASHI MARINATED TURNIPS: To make dashi, place water in a medium-sized saucepan with Bonito flakes and Kombu. Bring to boil, then remove from the heat and set aside to cool and for flavours to marinate.
- Strain dashi and return to saucepan. Whisk in lemon zest and juice, tamari, mirin and honey. Bring to a gentle boil. Add turnips and cook over medium-high heat, with lid ajar, for 20 minutes or until tender when pierced and flavour is absorbed from dashi. Cooking time will vary depending on size of turnips.
- Remove turnips from liquid and place in a large bowl. Drizzle with sesame oil and toss to coat. Season with togarishi spice according to taste. Cover and set aside.
- To make MISO MUSSELS: Preheat a large, heavy saucepan over medium-high heat. When very hot, add mussels to the dry pan. Immediately pour wine over the mussels. It will boil rapidly. Cover and cook for 1 minute.
- As soon as mussels open, remove from the heat. Using tongs, remove mussels from hot liquid to a separate bowl. Save liquid. Discard any mussels that remain closed. You can leave mussels in their open shells or remove the shells and discard.
- Place saved liquid in a smaller saucepan. Cook over medium-high heat until reduced to about ¼ cup (60 ml). Whisk in cream. Return to a boil and continue cooking until reduced by half. Whisk in butter and miso paste. Add lemon juice and adjust to taste.
- To serve, plate Miso Mussels with turnips, and garnish with cilantro and sesame seeds.
Drink Pairings
SPOT PRAWN-STUFFED EGGPLANT
Ingredients
Serves 4
OYSTER AND GARLIC SAUCE:
3 garlic cloves, minced
2 tsp (10 ml) vegetable oil
½ cup (125 ml) chicken broth
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tbsp (15 ml) cornstarch
½ cup (125 ml) water
STUFFED EGGPLANT:
½ lb (250 g) spot prawns
2 tsp (10 ml) cornstarch
1 garlic clove, minced
1 tsp (5 ml) peeled and minced fresh ginger root
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) Shaoxing cooking wine
1 whole green onion, minced
2 Japanese eggplants, sliced into 1-in (1.25 cm) slices
2 tbsp (30 ml) vegetable oil, plus extra if needed
6 sprigs cilantro
Instructions
- To make OYSTER AND GARLIC SAUCE: In a small, heavy-bottomed saucepan, sauté garlic in vegetable oil over medium heat until golden.
- Add chicken broth, oyster sauce, soy sauce and sugar. Stir and bring to a boil. In a small bowl, stir cornstarch and water to blend. Whisk into chicken broth mixture and bring to a boil. Boil just until thickened, about 30 seconds. Serve with Stuffed Eggplant.
- To make STUFFED EGGPLANT: Peel spot prawns and remove heads and tails. Devein and place prawns in a food processor. Add cornstarch, garlic, ginger, soy sauce, sugar and cooking wine to food processor. Pulse until a coarse paste forms. Remove prawn mixture to a bowl and stir in green onion.
- Sandwich about 1 tbsp (15 ml) of the prawn mixture between two slices of eggplant. Repeat with remaining eggplant and stuffing.
- Heat vegetable oil in a frying pan large enough to hold eggplant in a single layer.
- Working in batches, fry the stuffed eggplant over medium heat for about 12 minutes on each side until golden brown. Add more oil if necessary.
- Once all the eggplant has been browned, return them to the pan in a single layer. Add ½ cup (125 ml) water. Cover and steam for 8 minutes, or until you can easily pierce eggplant with a knife.
- Place on a platter and drizzle with Oyster Garlic Sauce. Garnish with cilantro.
Drink Pairings
STUFFED MUSSELS
Ingredients
Serves 24 mussels
¼ cup (60 ml) extra-virgin olive oil
½ yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 cup (250 ml) canned puréed tomatoes
1 tbsp (15 ml) tomato paste
1 roasted red bell pepper, puréed
½ cup (125 ml) basmati rice, rinsed and soaked in water for 10 minutes and drained
2 tbsp (30 ml) currants
1 tbsp (15 ml) each, finely chopped mint and finely chopped dill
24 mussels, scrubbed, discarding any that remain open when tapped
¼ cup (60 ml) white wine
1 tbsp (15 ml) flat-leaf parsley, roughly chopped
1 lemon, cut into wedges
Instructions
- Heat oil in a medium-sized saucepan. Add onions and garlic and sweat over medium heat, stirring occasionally, until soft and translucent. Add puréed tomatoes, tomato paste, red pepper and rice. Add just enough boiling water to cover rice and simmer, uncovered, until liquid is absorbed and rice is tender. Remove from heat. Cool, and fold in currants, mint and dill.
- Heat a large, heavy-bottomed saucepan with a lid over mediumhigh heat. Add mussels and wine. Cover and steam just until mussels have started to open, so that you can easily stuff them. Do not fully cook. Remove the mussels from saucepan and lay them in a single layer on a baking tray, discarding any that did not open. Reserve liquid in pan and set aside.
- Once mussels are cool enough to handle, use a small paring knife to cut each one through the muscle that attaches to the inside shell. Stuff each mussel with about 2 tbsp (30 ml) of the rice mixture.
- Return stuffed mussels to saucepan in a single layer with reserved liquid. Cover tightly and cook over medium heat for another 5 minutes.
- This dish can be served warm or cold. Garnish with chopped parsley and lemon wedges.
Drink Pairings
SALMON AND CIDER CHOWDER
Ingredients
Serves 6
3 tbsp (45 ml) unsalted butter
2 medium onions, chopped
4 medium carrots, peeled and diced
3 celery stalks, diced
1 cup (250 ml) hard apple cider
8 new potatoes, sliced into ½-in (1 cm) widths
1 cup (250 ml) frozen corn kernels
1½ tsp (7 ml) dried thyme leaves
3 cups (750 ml) vegetable stock, divided, plus extra
2 cups (500 ml) whole milk
1 tbsp (15 ml) all-purpose flour or brown rice flour
1 cup (250 ml) whipping cream
12 oz (340 g) hot smoked salmon, skinned and broken into bite-sized pieces
salt and freshly ground pepper, to taste
2 tbsp (30 ml) chopped parsley leaves or chopped chives, for garnish
Instructions
- Heat butter in a large pot or cast-iron Dutch oven over medium-high heat. Add onions, carrots and celery. Cook, stirring often, until vegetables have softened, about 5 minutes. Add hard cider, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Add potatoes, corn, thyme and 2 cups (500 ml) stock. Simmer until potatoes are forktender, about 5 to 8 minutes.
- Whisk together milk and flour then add to pot along with remaining 1 cup (250 ml) stock. Simmer until soup starts to slightly thicken, about 5 to 10 minutes.
- Just before serving, stir cream and salmon into soup. Cook until salmon is warmed through, about 2 minutes. If too thick for your liking, thin with some more broth. Adjust seasoning to taste. Divide among serving bowls and garnish with a sprinkle of parsley or chives. Serve warm.
Drink Pairings
LONG LIFE NOODLES WITH PRAWNS
Ingredients
Serves 4 to 6
½ lb (250 g) raw Tiger prawns, peeled and deveined
1 red thai chili, seeded and finely chopped
3 garlic cloves, 1 smashed, 2 finely slic
1 bunch cilantro, leaves and stems separated, coarsely chopped, divided
1 tbsp (15 ml) brown sugar
juice of 1 lime, divided
2 tbsp (30 ml) light soy sauce, divided
2 tbsp (30 ml) canola oil, divided
1-in (2.5 cm) ginger knob, peeled, finely julienned
1 medium onion, sliced
1 red pepper, finely julienned
8 green onions, cut into 2-in (5 cm) julienned
1 lb (500 g) bean sprouts, rinsed and drained well
½ lb (250 g) packaged, prepared thin egg noodles
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
Instructions
- Place prawns in a mixing bowl. In a spice grinder or small food processor, add chili, garlic, cilantro stems and brown sugar. Process until well blended. Pour over prawns along with half the lime juice and light soy sauce. Mix well to coat. Set aside for about 30 minutes, stirring occasionally.
- In a wok or skillet, heat 1 tbsp (15 ml) oil over high heat. Remove prawns from marinade with a slotted spoon, setting marinade aside, and add prawns to wok. Toss for 1 to 2 minutes until prawns turn pink. Set aside.
- Heat remaining 1 tbsp (15 ml) oil in a wok. Add ginger and onions and fry for about 30 seconds, until fragrant. Add red peppers and green onions and fry for 1 minute, until starting to soften. Add bean sprouts and toss together until sprouts start to wilt. Add noodles and toss to mix well, along with dark soy sauce, oyster sauce and reserved marinade. Add prawns, remaining lime juice and chopped cilantro leaves, reserving some for garnish, and mix well. Garnish with remaining cilantro.