PAN-SEARED STEELHEAD WITH PEA PURÉE
Ingredients
Serves 4
POTATOES:
½ lb (250 g) small, assorted coloured baby potatoes
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) minced fresh thyme
PEA PURÉE:
2 cups (500 ml) frozen peas
½ cup (125 ml) chicken or vegetable stock
1 tbsp (15 ml) truffle oil
1 tsp (5 ml) finely grated lemon zest
1 garlic clove, smashed and minced
½ tsp (2 ml) each salt and black pepper
STEELHEAD:
1 tbsp (15 ml) unsalted butter
¼ cup (50 ml) enoki mushrooms
1 tbsp (15 ml) olive oil
4 x 4 oz (120 g) steelhead trout fillets, boned and halved crosswise
¼ cup (50 ml) sugar snap peas, blanched
¼ cup (50 ml) micro greens, for garnish
Instructions
- To make POTATOES: Boil potatoes in salted water until tender. Drain and return to saucepan. Toss with butter and seasonings. Cover and set aside.
- To make PEA PURÉE: Blanch peas for a minute or two with boiling water just until thawed. Strain and place in a blender along with remaining ingredients. Blend until very smooth. For a creamier texture, press mixture through a fine-meshed sieve into a small saucepan. Cover and set aside.
- To make STEELHEAD: Preheat oven to 325 F (165 C). In an ovenproof frying pan, heat 1 tbsp (15 ml) butter over medium-high heat until very hot. Add mushrooms and sauté until golden. Season with salt and pepper and remove with a slotted spoon to a dish and set aside.
- Add oil to hot frying pan. Add fillets, skinside down, and sear over medium-high heat until skin is crispy. Gently flip fillets and place pan in oven. Bake for another 2 to 3 minutes or just until fish is cooked in the centre.
- Toss potatoes over medium heat until warm, and gently warm Pea Purée. Spoon purée in centre of a shallow serving bowl. Position potatoes on top in centre of purée. Stack 2 pieces seared salmon on top of potatoes. Scatter mushrooms alongside with blanched peas. Garnish with a few micro greens and serve immediately.
Drink Pairings
MINI SESAME CRAB CAKES
Ingredients
Serves 24 Crab Cakes
8 oz (250 g) crabmeat, picked over for shells
¼ cup + 3 tbsp (105 ml) mayonnaise, divided
2 green onions, trimmed, finely sliced
2 tbsp (30 ml) soy sauce or tamari
1 tsp (5 ml) finely grated lime zest
½ cup + 2 tbsp (155 ml) panko bread crumbs, divided
½ cup (125 ml) all-purpose flour
salt and freshly ground black pepper, to taste
3 large eggs
¼ cup (60 ml) sesame seeds, mixture of white and black
¾ cup (175 ml) vegetable oil, plus extra as needed
1½ tsp (7 ml) wasabi paste, for garnish
1 English cucumber, for garnish
3 radishes, thinly sliced, for garnish
½ cup (125 ml) drained pickled ginger, for garnish
Instructions
- In a medium bowl, stir together crabmeat, ¼ cup (60 ml) mayonnaise, green onions, soy sauce and zest. Add 2 tbsp (30 ml) bread crumbs and stir until well combined. Refrigerate mixture for 1 hour.
- Meanwhile, set up a frying station. Whisk together flour with a good pinch of salt and pepper. In a separate bowl, whisk eggs. In a third bowl, stir remaining ½ cup (125 ml) bread crumbs with sesame seeds.
- Once crab mixture has been chilled, form into 1 tbsp (15 ml) balls. Coat balls in seasoned flour before shaking to remove excess. Shape into cakes about ¾-in (2 cm) high and about 1-in (2.5 cm) in diameter. One at a time, dip flour-coated cakes in egg, allowing excess to drip away, then roll in bread crumb mixture.
- Heat oil in a medium frying pan over medium heat until hot, but not smoking. Working in batches, fry several crab cakes at a time, turning once, until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate before cooking remaining cakes. Add more oil to frying pan as needed. At this stage, crab cakes may be placed on a parchment-lined baking sheet and frozen until firm, about 1 hour. Transfer to an airtight container and freeze up to 5 weeks.
- When ready to serve, preheat oven to 425 F (220 C). Arrange crab cakes on a baking sheet and warm in oven until heated through, about 10 to 15 minutes, or slightly longer if cooking from frozen.
- While crab cakes bake, stir together remaining 3 tbsp (45 ml) mayonnaise with 1½ tsp (7 ml) wasabi paste until well combined. Using a vegetable peeler, cut ribbons from cucumber before cutting in thirds.
- Arrange crab cakes on a serving platter and garnish each with a folded ribbon of cucumber, slices of radish and pickled ginger. Dot with wasabi mayonnaise and serve immediately.
Drink Pairings
PRAWN, MANGO AND AVOCADO SALAD ROLLS
Ingredients
Serves
12 lg prawn in shell (21/25 size)
2 oz (60 g) dried bean vermicelli noodles
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) sugar
½ tsp (2 ml) salt
1 tsp (5 ml) sriracha sauce or garlic chili paste
X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
1 to 2 cucumbers, peeled, cored and cut into ⅛ -inch thick matchsticks
green onions, cut into 3-inch (7.5 cm) julienne strips
1 lb (500 g) firm ripe mango, peeled, pitted and cut into ¼-inch (0.5 cm) matchsticks
1 to 2 med ripe avocados, peeled, pitted and thinly sliced
4 tbsp (60 ml) Japanese mayonnaise
Instructions
- Bring a medium saucepan of salted water to a boil. Add prawns, lower heat and poach at a low simmer, uncovered, until just cooked though, about 3 to 4 minutes. Transfer to an ice water bath for a couple minutes, drain and pat dry. Peel and cut in half lengthwise, deveining if necessary.
- Bring another medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Place into a mixing bowl. In a large bowl, stir together vinegar, sugar, salt and sriracha until sugar is dissolved. Add noodles and toss to coat well.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange 3 prawn halves, cut sides up, in a row across middle bottom third (the part nearest you). Spread a small handful, 3 tbsp (45 ml) marinated noodles on top of shrimp and arrange 3 cilantro sprigs, 3 mint leaves, 6 cucumber matchsticks, 6 green onion strips, 6 to 8 mango matchsticks, and a few avocado slices horizontally on top of noodles. Spread about a tsp of the Japanese mayonnaise over top
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves, 3 cilantro sprigs, and mango or avocado along crease, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner and serve with Spicy Lime Dipping Sauce or any other desired sauce.
Drink Pairings
OYSTER PO’BOY SLIDERS
Ingredients
Serves 20
canola oil, for frying
2 tbsp (30 ml) kosher salt, plus extra
1 tbsp (15 ml) each, ground black pepper, smoked paprika, garlic powder
1½ tsp (7 ml) onion powder
1 tsp (5 ml) each, dried thyme, dried rosemary, dried oregano
½ tsp (2 ml) cayenne pepper
1 tsp (5 ml) chili powder
20 large oysters, such as Fanny Bay, shucked
2 cups (500 ml) yellow cornmeal
½ cup (125 ml) mayonnaise, plus extra
1 tbsp (15 ml) cider vinegar
2 tbsp (30 ml) chopped gherkins or dill pickles
1 tbsp (15 ml) chopped parsley
1 cup (250 ml) each, shredded red and green cabbage
½ cup (125 ml) shredded carrot
20 brioche slider buns
hot sauce, for serving
Instructions
- Preheat oil in a deep fryer until 350 F (180 C) registers on a deep-fry thermometer. Line a baking tray with paper towel and set aside.
- In a bowl, mix together salt, pepper, paprika, garlic and onion powders, thyme, rosemary, oregano, cayenne and chili powder. Add oysters and toss to coat with seasoning. Add cornmeal and toss until oysters are evenly coated, dusting off excess cornmeal. Working in batches, fry oysters until golden brown, about 3 minutes. Transfer to paper towel-lined baking tray to drain, and sprinkle with additional salt.
- In a bowl, whisk together mayonnaise, vinegar, gherkins and parsley until well combined. Add cabbages and carrots and toss to combine.
- Spread each bottom bun with mayonnaise before adding two oysters and topping with slaw. Sandwich with top bun and serve with hot sauce.
Drink Pairings
PRAWN, LEEK AND CAULIFLOWER CHOWDER
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter, divided
2 leeks, trimmed, white part only, chopped
1 large yellow potato, peeled and chopped
3 cups (750 ml) fish stock
1¼ cups (300 ml) whole milk
salt, to taste
1 lb (500 g) cauliflower, trimmed and roughly chopped
⅓ cup (75 ml) sour cream
2 tbsp (30 ml) lemon juice
1 lb (500 g) prawns, peeled, deveined and tail left on
2 tbsp (30 ml) chopped fresh dill, for garnish
2 tbsp (30 ml) chopped fresh chives, for garnish
freshly ground black pepper, for garnish
Instructions
- In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
- Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
- In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
- Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.
Drink Pairings
POACHED HALIBUT CASSEROLE WITH ARTICHOKES
Ingredients
Serves 4
3 cups (750 ml) olive oil
1 cup (250 ml) mixed, unpitted olives
2 tbsp (30 ml) capers, drained
3 to 4 medium fresh artichoke hearts, trimmed and cut into quarters
½ cup (125 ml) cherry tomatoes, halved or whole
sprigs fresh thyme and rosemary, to taste
2 lemons, halved
sea salt and freshly ground black pepper, to taste
4 x 6-oz (180 g) halibut fillets
Instructions
- In a saucepan that will fit halibut in a single, tight layer while completely submerged in olive oil, heat olive oil until very hot, but not boiling.
- Reduce heat to a medium simmer. Carefully add olives, capers, artichokes, cherry tomatoes and herb sprigs. Squeeze in 2 halves of a lemon. Add a dash of salt and some ground pepper. Let the ingredients infuse the hot oil for 10 to 15 minutes.
- With a slotted spoon, carefully remove as many of the ingredients as possible from the oil and set aside on a warm platter. Add halibut fillets, making sure they are completely submerged in oil. If they are not, add more oil and increase the heat to bring the heat level back up. Let halibut cook 6 to 8 minutes.
- Remove and drain fish from olive oil and arrange with poached ingredients. Season and serve immediately.
Drink Pairings
POTATO AND CRAB MILLE-FEUILLE
Ingredients
Serves 4
2 to 3 large russet potatoes
¼ cup (60 ml) unsalted butter, melted
½ cup (125 ml) crème fraîche, divided
salt and freshly ground black pepper
1 tbsp (15 ml) finely chopped fresh chives, plus whole chives for garnish
1 lb (500 ml) fresh crabmeat (large pieces, not flaked), reserve 4 pieces for garnish
2 tbsp (30 ml) chili sauce
2 tsp (10 ml) creamed horseradish
Instructions
- Position rack in middle of oven and preheat oven to 400 F (200 C).
- Peel potatoes and keep in cold water to prevent browning until ready to proceed.
- Pour melted butter into large bowl, season with salt and pepper. Dry potatoes and slice thinly, using a mandoline. Cut each slice into rounds using a 3-in (8 cm) cookie cutter. Add potato slices to butter and toss to coat. Place slices on a parchment paper-lined baking sheet and roast until golden and crisp. Remove from oven and set on cooling rack. Let cool to room temperature and set aside.
- Divide crème fraîche among two bowls. In one bowl, add salt, pepper and chopped chives. Mix thoroughly and add crab, stirring delicately to coat. In other bowl, add chili sauce and horseradish to crème fraîche and mix thoroughly to combine.
- To serve, place a spoonful of chili sauce on a plate and using back of spoon, slide sauce to one side. Add a layer of potatoes, 2 tbsp (30 ml) crab mixture, a second layer of potatoes, 2 tbsp (30 ml) crab mixture and a final layer of potatoes. Garnish with a piece of crab on top and fresh chives.
- Repeat procedure with remaining potatoes and sauce and serve.
Drink Pairings
LOBSTER MINI BITES
Ingredients
Serves 12
½ cup (125 ml) minced celery with leaves
⅓ cup (75 ml) mayonnaise
3 tbsp (45 ml) minced fresh chives
1 tbsp (15 ml) minced fresh tarragon
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (0.5 ml) smoked paprika
3 cups (750 ml) cooked and well-drained lobster meat
salt and pepper, to taste
12 mini brioche or potato bread rolls
micro greens, for garnish
Instructions
- In a large bowl combine celery, mayonnaise, chives, tarragon, lemon juice and paprika. Stir to blend.
- Gently chop lobster leaving some claw meat whole. Fold into mayonnaise mixture. Add salt and pepper to taste.
- Cut mini brioche buns vertically, part way through centre, keeping partially attached at bottom. Press buns open and scoop spoons of lobster filling into centres. Garnish with micro greens and serve.
Drink Pairings
POTATO ROSTI WITH SMOKED SALMON AND AVOCADO
Ingredients
Serves 4
1 lb (500 g) Yukon Gold potatoes, peeled
¼ cup (60 ml) unsalted butter, melted, divided
1 tsp (5 ml) kosher salt
4 oz (125 g) sockeye salmon lox
1 avocado, peeled and sliced
½ cup (125 ml) crème frâiche
1 tbsp (15 ml) each, chopped chervil, chopped chives
Instructions
- Preheat oven to 375 F (190 C). Grate potatoes using the coarse side of a box grater. Transfer to a bowl of cold water, rinse out excess starch. Remove from water and dry on paper towels, then return to bowl.
- Remove and discard white milk solids from melted butter. Pour half the butter and salt over potatoes and mix thoroughly.
- Heat an 8-in (20 cm) non-stick ovenproof frying pan over medium heat, add remaining butter. Add potatoes and press them down evenly. Cook potatoes until golden brown underneath. Transfer pan to oven and bake for 15-20 minutes, or until the top of the potatoes have started to soften. Flip once and bake for another 15-20 minutes, or until the bottom is golden brown and cooked through. Immediately serve with lox, avocado and crème frâiche mixed with chervil and chives.
Drink Pairings
MINI BAGELS WITH HERBED CREAM CHEESE, SALMON, RED ONIONS AND CAPERS
Ingredients
Serves 6
2 tbsp (30 ml) capers
½ lbs (250 g) salmon lox
6 mini bagels, cut in half
6 tbsp (90 ml) cream cheese
2 tbsp (30 ml) red onion, finely chopped
½ lemon, juice
2 tbsp (30 ml) dill, picked
freshly ground pepper, to taste
Instructions
- Fill a small saucepan with oil, about 1-inch (2.5 cm) full. Heat the oil over medium heat to about 375 F (190 C).
- Drain and dry the capers. Fry capers in the oil until they have burst open and are crisp. Remove from the oil and drain. Set aside.
- Toast bagels under the broiler until they are golden brown. Remove from the oven and spread cream cheese on toasted bagel halves. Add lox to each bagel half, ensuring it is evenly divided. Sprinkle with lemon juice and garnish with red onion, crispy capers, dill and pepper.