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.
Drink Pairings
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.