FRESH TROUT WITH LEMON CAPER AIOLI
Ingredients
Serves 6
LEMON CAPER AIOLI:
1 large garlic clove, smashed and finely minced
2 tbsp (30 ml) grape seed oil
1 tsp (5 ml) Dijon mustard
½ lemon, zest only
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) minced fresh chives
2 tsp (10 ml) capers, rinsed and drained
TROUT:
6 x 6 oz (180 g) whole trout, skin on
1 tbsp (15 ml) grape seed oil
1 lemon, cut into wedges, for garnish
micro greens and chives, for garnish
Instructions
- To make LEMON CAPER AIOLI: Place garlic in a mini food processor and whirl. Gradually add oil until a smooth emulsion has formed. Add Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and stir in chives and capers. Seal. Can be refrigerated for up to a couple of days.
- To make TROUT: Preheat oven to 350 F (180 C). Blot fish dry with paper towel. Place on a parchment-lined baking sheet and gently rub with oil. Bake in centre of preheated oven for 12 to 15 minutes or until fish is almost cooked through. You want it a little rare as it will continue to cook once removed from oven.
- Once cooked, gently peel off skin from fish and discard heads. Remove fillets of fish from spine and place on a heated serving platter. Garnish with micro greens and chives. Drizzle with a little sauce and serve remaining sauce alongside. Excellent with baby spring vegetables and basmati rice.
Drink Pairings
HONEY-BROILED SCALLOP SALAD
Ingredients
Serves 6
¼ cup (60 ml) liquid honey, divided
1 tbsp (15 ml) grape seed oil
1 Meyer lemon, finely grated zest and juice
salt and pepper, to taste
12 large scallops, cleaned and heel removed
1½ oranges, divided
1 tbsp (15 ml) chopped fresh tarragon
1 tbsp (15 ml) white wine vinegar
½ tbsp (7 ml) Dijon mustard
1 tbsp (15 ml) extra-virgin olive oil
1 ruby grapefruit
1 blood orange
1 large fennel bulb, trimmed, fronds reserved for garnish
2 radishes, trimmed
2 tbsp (30 ml) chopped pistachios
1 tbsp (15 ml) coarsely chopped mint leaves
Instructions
- In a bowl, whisk together 3 tbsp (45 ml) honey, grape seed oil, lemon zest and juice along with a pinch of salt and pepper. Add scallops to marinade and stir to coat. Refrigerate, stirring occasionally, for 1 hour.
- Meanwhile, cut away rind and all white pith from half of an orange, then cut into chunks and place in a blender. Add remaining 1 tbsp (15 ml) honey, tarragon, vinegar, mustard and olive oil, before blending until smooth. Season to taste with salt and pepper before setting aside.
- Preheat broiler. Cut away rind and all white pith from grapefruit and remaining orange. Cut fruit into thin rounds. Using a sharp knife or mandoline, slice fennel bulb and radishes into paperthin slices, reserving fennel fronds for garnish. Arrange citrus fruit, fennel and radish slices on serving plates.
- In a broiler-proof dish, arrange scallops along with marinade in a single layer. Broil 4-in (10 cm) from heat source until opaque throughout and lightly browned, about 4 to 7 minutes.
- To finish, place 3 scallops on each salad, drizzle with reserved dressing, and garnish with pistachios, reserved fennel fronds and mint. Serve immediately.
Drink Pairings
HALIBUT WITH A TRIO OF SAUCES
Ingredients
Serves 4
LEMON THYME VINAIGRETTE:
2 tbsp (30 ml) fresh lemon juice
¼ tsp (1 ml) each of salt and pepper
1 tsp (5 ml) lemon zest
2 garlic cloves, cut in half
3 tbsp (45 ml) olive oil
1 tsp (5 ml) finely chopped fresh thyme
10 caperberries, coarsely chopped
1 tbsp (15 ml) capers, drained
SAUTÉED CHERRY TOMATO SAUCE:
2 tbsp (30 ml) olive oil
1 cup (250 ml) finely diced sweet onion
2 tsp (10 ml) minced garlic
2 cups (500 ml) cherry tomatoes, halved through stem
kosher salt and fresh ground black pepper, to taste
kosher salt and fresh ground black pepper, to taste
OLIVE SAUCE:
½ cup (125 ml) olive oil
10 oz (300 g) black olives, pitted and finely chopped
2 anchovies, finely chopped
3 tbsp (45 ml) capers, coarsely chopped
3 garlic cloves, peeled and finely chopped
pepper, to taste (olives and anchovies are salted, so additional salt not required)
HALIBUT:
4 x 6 oz (180 g) fresh halibut fillets
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil, for frying
Instructions
- Prepare all 3 sauces (or as preferred) before cooking Halibut. If making side dishes, factor in prep and baking time.
- To make LEMON THYME VINAIGRETTE: In a small bowl, combine lemon juice, salt, pepper, lemon zest and halved garlic. Whisk in olive oil, add thyme, then remove garlic halves and set vinaigrette aside. Taste and adjust seasonings. In a separate bowl, add 1 tbsp (15 ml) of prepared vinaigrette and mix in caperberries and capers. Set vinaigrette and capers aside. When ready to serve, spoon some caperberries and capers mixture over fish and drizzle with Lemon Thyme Vinaigrette.
- To make SAUTÉED CHERRY TOMATO SAUCE: Heat olive oil in a medium-sized frying pan. Add onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until tender. Add minced garlic and sauté for 1 more minute. Stir in tomatoes, salt and pepper to taste. Cook over mediumlow heat for 10 to 15 minutes, stirring occasionally, until liquid evaporates. Remove from heat and stir in basil.
- To make OLIVE SAUCE: Heat olive oil in a small saucepan. When hot, add olives, anchovies, capers and chopped garlic cloves. Stir and cook for 4 to 5 minutes, then remove from heat. Set aside.
- Season halibut on both sides with salt and pepper. Heat a heavy-bottomed frying pan over medium heat. Add oil and heat for 1 minute. Add fish, top-side down, and cook until golden-tinged. Then flip and cook until internal temperature reaches 125 to 130 F (52 to 54 C).
- Place halibut on warm plates and garnish with fresh sauces.
Drink Pairings
GRILLED LOBSTER TAIL WITH ISRAELI COUSCOUS
Ingredients
Serves 4
ISRAELI COUSCOUS:
1 tbsp (15 ml) olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
2½ cups (625 ml) water or chicken stock
2 cups (500 ml) Israeli couscous
1 tsp (5 ml) kosher salt
½ cup (125 ml) each, finely chopped fresh parsley and chives
½ cup (125 ml) grape tomatoes, quartered
LOBSTER:
½ cup (125 ml) butter, at room temperature
½ tsp (2 ml) red pepper flakes
1 Thai chili, seeded and finely chopped
1 small green jalapeño pepper, seeded and finely chopped
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) chopped fresh chives
1 tsp (5 ml) grated lime zest
2 tbsp (30 ml) lime juice
4 frozen or fresh lobster tails
1 tbsp (15 ml) olive oil
fresh chives, for garnish
limes, for garnish
Instructions
- To make COUSCOUS: Heat oil in a medium-sized saucepan. Cook onion and garlic until soft. Add water or stock and bring to a boil. Stir in couscous and salt. Return to a boil. Cover saucepan with lid, remove from heat and let rest for 10 minutes for couscous to absorb stock and become fluffy and tender. Add herbs and tomatoes and stir in to combine. Set aside.
- Preheat barbecue to medium.
- In a small bowl, combine butter, red pepper flakes, Thai chili, jalapeño, garlic and chives. In a separate small bowl, combine lime zest and juice. Set aside.
- Using kitchen shears, cut through the shells of the lobster tails just to the end of the shell. With a knife, split meat along the shell cut-line, being careful not to slice all the way through the lobster. Open the lobster like a book and brush both sides lightly with olive oil.
- Place lobster on grill, meat-side-down, for about 5 minutes. Turn tails over and brush butter mixture onto meat. Grill for another 5 minutes or until lobster meat is an opaque white colour and the shell is red all over, adding more butter as needed.
- Remove from grill, loosen meat from shell and place on a serving platter. Drizzle with lime juice mixture, sprinkle with chives and serve with Israeli Couscous. Garnish with lime wedges.
Drink Pairings
GRILLED THAI-STYLE FISH WITH SPICED COCONUT SAUCE
Ingredients
Serves 4
THAI-STYLE FISH:
1 large banana leaf
1½ lbs (750 g) whole snapper or cod
1½ tbsp (22 ml) Thai red curry paste
3 tbsp (45 ml) coconut cream, from top layer of a can of coconut milk
1 lime, zest and juice
2 tbsp (30 ml) finely slivered peeled ginger root
1 to 2 Thai red chilies, finely sliced
3 to 4 cilantro sprigs, coarsely chopped
lime wedges and cilantro sprigs, for garnish
steamed rice, optional
SPICED COCONUT SAUCE:
¼ cup (60 ml) coconut cream, from top layer of a can of coconut milk
¼ cup (60 ml) lime juice
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) Sweet Chili Sauce
Instructions
- To prep fish, preheat oven to 350 F (180 C). Wash banana leaf and cut off enough to enclose fish, reserving some to serve.
- Place a large piece of aluminum foil that’s slightly larger than fish on banana leaf, then top with fish. Cut 2 slashes in thickest part of flesh.
- Mix together curry paste, coconut cream, lime zest and juice. Spread over fish then scatter with ginger, chilies and 3 to 4 coarsely chopped fresh cilantro sprigs. Enclose fish in leaf, with head and tail end at each end of ‘tube’, and secure with kitchen string.
- Place parcel in a roasting pan and bake for 40 minutes or until cooked through. To check, open leaf and insert a knife along backbone. If flesh comes away easily from bone, it’s ready.
- Meanwhile, make Spiced Coconut Sauce by mixing coconut cream, lime juice, fish sauce and Sweet Chilli Sauce in a small saucepan. Gently warm, cover and set aside.
- To serve, line platter with reserved banana leaf. Open parcel and remove baked fish to platter. Spoon warm Spiced Coconut Sauce over top and scatter with lime wedges and cilantro sprigs. Serve with steamed rice, if desired.
Drink Pairings
HONEYCOMB CANDY AND CRAB SALAD
Ingredients
Serves 6
PICKLED APPLES:
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) apple cider vinegar
6 coriander seeds
1 large Granny Smith apple
SMOKED PAPRIKA HONEYCOMB CANDY:
vegetable oil, to grease pan
1¼ cup (300 ml) granulated sugar
2 tbsp (30 ml) light corn syrup
3 tbsp (45 ml) liquid honey
3 tbsp (45 ml) water
2 tbsp (30 ml) baking soda
¾ tsp (4 ml) sweet smoked paprika, divided
CRAB SALAD:
1 large egg, at room temperature
½ tbsp (7 ml) Dijon mustard
½ tbsp (7 ml) champagne vinegar or white wine vinegar
½ tsp (2 ml) lemon zest
¼ tsp (1 ml) salt
½ cup (125 ml) vegetable oil
1 tbsp (15 ml) lemon juice
1 lb (500 g) cooked mixed crabmeat
2 tbsp (30 ml) water
4 cups (1 L) mixed spring greens (baby lettuce, sorrel, watercress, basil and pea shoots)
3 radishes, trimmed and thinly sliced into rounds
sweet smoked paprika, for garnish (optional)
Instructions
- To make PICKLED APPLES: In a bowl whisk together sugar, vinegar and coriander seeds until sugar has dissolved.
- Peel, core and finely dice apple before adding to vinegar mixture. Refrigerate, stirring occasionally, for 2 hours. Drain before using.
- To make SMOKES PAPRIKA HONEYCOMB CANDY: Liberally grease a 10-in (25 cm) round springform pan with vegetable oil. Line bottom of pan with parchment paper and run a parchment collar up side of pan, 1 to 2-in (2.5 to 5 cm) above edge. Liberally grease parchment and set aside.
- In a deep, heavy-bottomed saucepan stir together sugar, corn syrup, honey and water. Place over medium-high heat and bring to a boil without stirring. Cook until mixture reaches 290 F (140 C) on a candy thermometer, or hardcrack stage, about 10 minutes. During cooking, if any sugar crystals form on sides of pan, brush down sides with a clean pastry brush dipped in water.
- Working quickly, remove sugar mixture from heat and whisk in baking soda and ¼ tsp (1 ml) smoked paprika. Take care as mixture will bubble up and be very hot. Immediately pour honeycomb candy into prepared pan.
- Sprinkle top of warm honeycomb candy with remaining ½ tsp (2 ml) smoked paprika and let cool to room temperature on a wire rack. When cool, break into pieces and serve. Honeycomb can be stored at room temperature in an airtight container.
- When ready to make CRAB SALAD: In a blender, mix together egg, mustard, vinegar, lemon zest and salt. With blender running, very gradually add oil until mixture has emulsified and thickened. Briefly blend in lemon juice and refrigerate dressing until ready to finish salad.
- Place crabmeat in a bowl, removing any shell remnants. Toss crab with half the dressing. Whisk water into remaining dressing.
- Divide salad greens onto serving plates. Garnish with radishes, dressed crab, some Pickled Apples and a sprinkle of prepared honeycomb candy. To finish, drizzle with remaining dressing, dust with sweet smoked paprika (if desired) and serve immediately.
Drink Pairings
GRILLED CHIPOTLE FISH TACOS WITH TROPICAL FRUIT AND AVOCADO SALSA
Ingredients
Serves 8
TROPICAL FRUIT AND AVOCADO SALSA:
1 cup (250 ml) finely diced pineapple
1 cup (250 ml) finely diced mango or papaya
2 avocados, pitted, peeled and cut into small dice
¼ cup (60 ml) finely chopped red onion
½ cup (125 ml) chopped cilantro, divided
1 serrano or jalapeño chili pepper, seeded and finely minced
2 tbsp (30 ml) lime juice
FISH TACOS:
salt and freshly ground pepper, to taste
¼ cup (60 ml) canola oil
1 lime, zest and juice
1 chipotle chili in adobe sauce, finely chopped
1 garlic clove, finely minced
1 lb (500 g) white flaky fish fillet such as halibut, snapper or mahi mahi
8 flour tortillas
shredded green cabbage, thinly sliced red onion, chopped green onions, chopped cilantro, sour cream and hot sauce, for garnish
Instructions
- To make TROPICAL FRUIT AND AVOCADO SALSA: In a mixing bowl, combine pineapple, mango or papaya, avocado, red onion, ¼ cup (60 ml) cilantro, serrano or jalapeño chili pepper and lime juice. Gently toss and season with salt and pepper. Cover and refrigerate until ready to serve.
- To make FISH TACOS: Grease grill and preheat barbecue to medium-high. In a small bowl, whisk together canola oil, lime zest and juice, chili, garlic and remaining cilantro. Place fish in a medium-sized dish and pour marinade over fish. Marinate 15 to 20 minutes.
- Transfer fish to hot grill, flesh-side down. Barbecue for 3 minutes, then turn over for another 2 minutes, or until cooked. Remove and let rest, 5 minutes. Remove skin and flake fish into large pieces.
- Grill tortillas for 20 to 30 seconds to warm. Divide flaked fish among the tortillas and top with the garnish ingredients and Tropical Fruit and Avocado Salsa. Serve immediately.
Drink Pairings
JAZZED-UP ARCTIC BURGERS
Ingredients
Serves 4
14 g (½ oz) package dried mixed mushrooms
2 shallots, thinly sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) brown sugar
1¼ lbs (625 g) ground muskox or elk
1 tbsp (15 ml) minced fresh sage leaves
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
4 large brioche or regular burger buns, toasted
oppings: cooked bacon, aged cheddar, lettuce, sliced avocado, sliced tomatoes and mayonnaise, as desired
Kicked-Up Grilled Corn, to serve (Separate Recipe)
Instructions
- Place dried mushroom in a small bowl with hot water and set aside to plump, about 10 minutes. This would be a good time to prep corn, if making. Factor in cooking time.
- Add thinly slice shallots to small frying pan with olive oil. Sprinkle with sugar and sauté over medium-low heat, stirring often until golden and soft. Transfer to a large bowl. Using a slotted spoon, lift plumped mushrooms from hot water to a cutting board. Reserve liquid. Blot mushrooms dry and coarsely chop. Add to shallots.
- Add ground muskox, minced sage, salt and pepper to shallots and mushrooms. Using hands, work mixture together until blended. Do not overwork meat or it will result in a tough burger. Add a little mushroom water to moisten, as desired. Shape into 4 even-sized patties about 4 or 5-in (10 or 12 cm) wide and ¾ to 1-in (2 to 2.5 cm) thick, about 5 oz (140 g) each. Let rest at room temperature while preheating grill.
- Preheat grill to medium and generously grease. Place burgers on grill and barbecue for about 7 or 8 minutes per side or until centre of meat registers 135 to 250 F (57 to 130 C) on a meat thermometer. Don’t press on burgers while cooking or they will become tough. Allow burgers to rest 5 minutes before assembling.
- Line bottom half of toasted buns with mayonnaise and lettuce, and layer on toppings of choice.
Drink Pairings
GRILLED SALMON SKEWERS WITH CUCUMBER SALSA
Ingredients
Serves 4
CUCUMBER SALSA:
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
½ shallot, finely chopped
1 tsp (5 ml) fresh dill, chopped
½ tsp (2 ml) kosher salt
fresh ground black pepper, to taste
½ unpeeled English cucumber, chopped
GRILLED SALMON SKEWERS:
8 bamboo skewers
2 lbs (1 kg) sockeye or spring salmon fillet, pin bones and skin removed
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and pepper to taste
3 radishes, thinly sliced, for garnish
Instructions
- To make CUCUMBER SALSA: In a large bowl combine olive oil, lemon juice, shallot, dill, salt and pepper. Whisk to blend. Stir in cucumber.
- Soak skewers in warm water for 10-30 minutes.
- Cut salmon into 2-in (5 cm) cubes and thread 2 to 3 cubes onto each presoaked skewer. Brush with olive oil and season with salt and pepper. Refrigerate skewers until ready to cook.
- Grease grill and preheat barbecue to 350 F (180 C). Barbecue salmon just until cooked, approximately 2 minutes per side for medium rare.
- Remove and serve with Cucumber Salsa, garnish with radish.
Drink Pairings
COCONUT LEMONGRASS SEAFOOD SALAD
Ingredients
Serves 4
DRESSING:
½ stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
½ cup (125 ml) coconut milk
2 tsp (10 ml) sugar
½ thai chili, minced (optional)
½ lime, juice only
SALAD:
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, heads and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
½ English cucumber, sliced
¼ cup (60 ml) cherry tomatoes, halved
¼ bunch cilantro leaves, roughly chopped
Instructions
- To make DRESSING: In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar.
- Bring to a boil, then turn down heat and simmer for 5 to 10 minutes. Turn off heat and add chilli. Cool sauce. Once cooled, remove lemon grass and add lime juice. Set aside.
- To make SALAD: Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
- Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
- Bring saucepan of water back to a boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops.
- To assemble: Mix 1 tbsp (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.