Crustless Quiche with Smoked Salmon

We all love quiche, but it is a commitment to make, this recipe doesn’t have a crust and so it’s so easy! You still get the decadent custard but with a lot less effort. Baking it at a lower temperature ensures the custard stays soft and delicate. This style makes it easy to whip up on a holiday morning. Try pairing this recipe with Chardonnay Kendall Jackson Vintners Reserve or Villa Teresa Prosecco Frizzante.
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) butter, room temperature, for dish
8 eggs
1 cup (250 ml) whipping cream
1 cup (250 ml) whole milk
2 tsp (10 ml) salt
¼ tsp (1 ml) freshly ground black pepper
3 tbsp (45 ml) finely chopped fresh chives, divided
2 tbsp (30 ml) finely chopped fresh parsley leaves, divided
vegetable oil, for frying
3 tbsp (45 ml) capers, drained and dried on paper towel
¼ cup (60 ml) crème fraîche
1 lemon, zest only
3 oz (85 g) cold-smoked salmon

Instructions

  1. Preheat oven to 325 F (160 C). Butter a 10‑in (25 cm) pie plate or quiche dish and set aside.
  2. In a medium mixing bowl, mix eggs, whipping cream, milk, salt, pepper, 2 tbsp (30 ml) chives and 1 tbsp (15 ml) parsley. Check seasoning and adjust.
  3. Pour into pie plate and bake for 45 minutes to 1 hour, or until custard is set. Remove from oven and set aside. If making ahead, store in refrigerator until ready to serve.
  4. While quiche is baking, fill a small saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high. Once oil is hot, carefully fry capers until they have popped open and are crisp, about 3 minutes. Remove from oil and drain on paper towels. Set aside.
  5. Mix crème fraîche with lemon zest and remaining chives and parsley.
  6. Before serving, arrange salmon on quiche and garnish with crème fraîche and capers. If made ahead, quiche can be served cold, at room temperature, or reheated in oven at 350 F (160 C) for 15 minutes before arranging with salmon and garnishing.
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Drink Pairings

Lobster Salad

Designed for the entire table to participate and mix together, this Lobster Salad is refreshing, elegant and deeply satisfying with a soy, sesame dressing bringing prosperity for all in the year ahead. Created by Chef He at Mott 32 in Vancouver, BC. Try pairing this recipe with Phanton Creek Estates Pinot Gris or Frind Winery Brut.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 lbs (900 g) whole live lobster
¼ lb (110 g) mixed vegetables (carrots, cucumbers and celtuce recommended)
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) white vinegar
3 tbsp (45 ml) granulated sugar
1 tbsp (15 ml) sesame oil
7 tbsp + 1 cup (355 ml) neutral‑flavoured oil, divided
1 tbsp (15 ml) chopped peanuts
2 tsp (10 ml) sesame seeds
8 to 10 small wonton wrappers, sliced into ½-in (1.25 cm) strips

Instructions

  1. Bring a large pot of water to a boil. Rinse lobster under cold running water and place in boiling water. Boil for 15 minutes, covered, then remove from water and set aside to cool. Once cool enough to handle, remove lobster meat from shell and cut into thin slices.
  2. Clean and dry vegetables and slice into thin strips.
  3. To make salad dressing, in a large bowl, mix soy sauce, vinegar, sugar, sesame oil and 7 tbsp (105 ml) neutral‑flavoured oil. Set aside.
  4. Heat a wok on high. Add 1 cup (250 ml) neutral-flavoured oil and heat until sizzling hot. Add peanuts, sesame seeds and wonton wrappers and deep-fry until brown and crispy, 6 to 10 minutes.
  5. Place lobster meat in centre of a large, wide bowl. Arrange piles of thinly sliced vegetables around. Sprinkle deep-fried peanuts, sesame seeds and wonton crisps on top of salad. After presenting dish, before serving, drizzle with dressing and toss ingredients together gently, to coat. Serve immediately.
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Drink Pairings

Dried Oyster Bean Curd Roll

This crispy Oyster Bean Curd Roll is filled with Umami flavour. Expertly crafted by Chef He at Mott 32 in Vancouver, BC. This recipe is bountiful with savory richness of dried oysters balanced with Shiitake mushrooms and preserved Chinese sausage. Try pairing this recipe with Tantalus Pinot Noir 2021 or Black Sage Vineyard Oliver Merlot 2019.
Ingredients Instructions

Ingredients

Serves about 20 rolls
1 lb (450 g) dried Chinese or Japanese oysters
⅓ cup + 3 to 4 tbsp (125 to 140 ml) neutral-flavoured oil, divided
⅓ cup (80 ml) water
3½ tbsp (52.5 ml) oyster sauce, divided
2½ tbsp (37.5 ml) minced fresh ginger, divided
2 green onions, roughly chopped
2½ tsp (12.5 ml) salt, divided
⅓ cup (80 ml) cooked fat choy (washed and boiled in stock or water for 5 minutes)
5 sheets fresh bean curd (about 11 × 17-in/28 × 43 cm each)
8 oz (225 g) preserved Chinese sausages, diced
10 oz (280 g) shiitake mushrooms, diced
1½ tsp (7.5 ml) pepper
1½ tsp (7.5 ml) granulated sugar
1½ tsp (7.5 ml) chestnut powder

Instructions

  1. Rehydrate dried oysters in cold water for about 3 hours, then thoroughly rinse and roughly chop. Heat ⅓ cup (80 ml) oil in a frying pan over high, then flash-fry oysters in hot oil for 2 to 3 minutes. Add ⅓ cup (80 ml) water, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) ginger, green onions and 1 tsp (5 ml) salt, then reduce heat to low and simmer, covered, for 35 minutes. Remove lid and simmer for 5 more minutes. Remove from heat and set aside.
  2. Dice cooked fat choy into small pieces. Set aside.
  3. Rinse bean curd sheets and pat dry. Cut each sheet into 4 rectangles and set aside to make rolls.
  4. Heat a separate pan on medium and add 1 tbsp (15 ml) oil. Add 1½ tbsp (22.5 ml) ginger and preserved sausage and stir-fry until fragrant, 1 to 2 minutes. Add mushrooms and fat choy and stir-fry until fragrant, 3 to 5 minutes. Add oysters, 1½ tbsp (22.5 ml) oyster sauce, 1½ tsp (7.5 ml) salt, pepper, sugar and chestnut powder to pan and stir-fry until all ingredients are heated and fragrant, 3 to 4 minutes. Remove from heat.
  5. Place a spoonful of stir-fried mixture on a bean curd rectangle (do not overpack). Wrap filled rectangle into a spring roll. Repeat until you’ve used up all rectangles and filling.
  6. Heat a deep wok on high. Add 2 to 3 tbsp (30 to 45 ml) oil and heat until sizzling hot. Carefully slide rolls into hot oil and fry until golden brown, about 2 minutes per side.
  7. Remove from heat and place rolls on a draining rack or paper towel to absorb excess oil. Serve immediately.
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Drink Pairings

Fish Pie

Fish pie is a British pub classic! You won’t regret trying this dish, it’s creamy, rich, and oh so satisfying. We used salmon, halibut, and smoked salmon, but any combination of your favourite fish and seafood will work. Including something smoked adds another layer of flavour. Try it with prawns or scallops! Pair this recipe with Calliope Figure 8 White 2022 or Gray Monk Chardonnay Unwooded 2022
Ingredients Instructions

Ingredients

Serves 4-6
3 lbs (1.4 kg) potatoes, peeled and cut in half
6 oz (170 g) aged cheddar, grated, divided
½ cup (125 ml) whipping cream
3 tsp (15 ml) salt, divided, plus more for cooking potatoes
freshly ground black pepper, to taste
4 tbsp (60 ml) butter, divided, plus more for greasing dish
½ medium onion, finely diced
1 clove garlic, minced
3 tbsp (45 ml) all-purpose flour
2 cups (500 ml) milk
1 lb (450 g) cod or halibut, bones removed and cut into bite-sized pieces
½ lb (225 g) salmon, bones removed and cut into bite-sized pieces
½ lb (225 g) hot-smoked salmon, broken into bite-sized pieces
1 cup (250 ml) frozen peas
1 tsp (5 ml) finely chopped fresh chives
2 tsp (10 ml) finely chopped fresh parsley leaves

Instructions

  1. Preheat oven to 350 F (175 C). Place potatoes in a large saucepan, cover with salted water and bring to a boil. Turn heat down to medium and simmer for 10 to 15 minutes, or until potatoes are tender. Drain, then mash with half of the cheddar, whipping cream, 1½ tsp (7.5 ml) salt, pepper and 1 tbsp (15 ml) butter. Set aside.
  2. In a small saucepan over medium heat, sweat onions and garlic in remaining 3 tbsp (45 ml) butter. Add flour and mix well. Slowly whisk in milk and continue whisking until smooth. Add remaining salt and pepper. Bring to a boil, turn heat down to low and simmer for 10 minutes, stirring constantly, until sauce has thickened. Check and adjust seasoning. Set aside.
  3. Butter a 9 × 13-in (3.5 L) casserole dish. Cover bottom of casserole with a quarter of the béchamel. Place fish and peas in casserole and cover with remaining béchamel. Smooth it out and top with mashed potatoes. Sprinkle with remaining cheddar.
  4. Bake for 30 to 45 minutes, or until golden and bubbly and fish flakes easily. Garnish with chives and parsley.
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Drink Pairings

Pork & Shrimp Egg Rolls

Egg rolls, a popular appetizer in Chinese cuisine, have a rich history. Originating from southern China, they were created during the Tang Dynasty. Initially known as “Spring Rolls” they featured thin wheat wrappers filled with vegetables and meats.  Now you can try to recreate these tasty snacks at home! Adjust ingredients per dietary needs.
Ingredients Instructions

Ingredients

Serves About 20
2 tbsp (30 ml) vegetable or grapeseed oil
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
16 oz (450 g) ground pork
3 cups (750 ml) shredded Napa cabbage
1 carrot, grated
1 × 10.5 oz (300 g) bag prawns, raw, minced
1 tsp (5 ml) sugar
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
½ tsp (2.5 ml) white pepper
1 egg
20 egg roll sheets
4 cups (1 L) vegetable or canola frying oil
DIPPING SAUCE
¼ cup (60 ml) sweet Thai chili sauce
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sriracha
1 tsp (5 ml) sesame oil
1 green onion, sliced

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ginger and garlic and sauté for 1 minute. Add pork and cook for 5 minutes, using a wooden spoon to gently break apart. Add cabbage and carrot. Sauté for another 5 to 7 minutes until everything is cooked and softened.
  2. Add prawns, sugar, soy sauce, sesame oil and white pepper. Cook another 3 minutes until prawns are cooked. Set aside and allow to cool completely.
  3. In a small mixing bowl, whisk egg with 2 tbsp (30 ml) water.
  4. On a clean, dry surface, lay out a few egg roll sheets side by side. Place 2 tbsp (30 ml) of filling in centre of egg roll sheets to form a line. Using a pastry brush or your finger, brush egg mixture onto edges of egg roll sheets. Fold bottom point over filling towards top point. Fold both side points in towards centre. Roll bottom square to top point. Set aside and continue with remaining egg roll sheets and filling.
  5. In a large saucepan, heat oil to 350 F (175 C). Place a few spring rolls in oil at a time. Fry for 3 minutes or until golden brown and crispy. Transfer onto a clean piece of paper towel and allow to cool slightly. Repeat this step until all spring rolls are fried.
  6. To make Dipping Sauce, in a small bowl, mix sweet Thai chili sauce, soy sauce, sriracha and sesame oil. Serve alongside spring rolls and garnish with green onions.
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Drink Pairings

Side Stripe Shrimp Sushi Cups

These fun Side Stripe Sushi Cups will be a hit at your next gathering! Who can say no to Kewpie mayo dressed shrimp placed in mini nori cups! Great for impactful entertaining with major flavor! Serve this summer. Great for groups and fellow seafood lovers. 
Ingredients Instructions

Ingredients

Serves 16 sushi cups
1 cup (250 ml) sushi rice
4-in (10 cm) square piece kombu (optional)
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) fine sea salt
½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided
1 tbsp (15 ml) sambal oelek
2 tbsp (30 ml) sriracha, divided
1¼ tsp (6 ml) toasted sesame oil, divided
1 tsp (5 ml) liquid clover honey
1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided
1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined
1 tbsp (15 ml) low-sodium soy sauce
½ tsp (2.5 ml) red pepper chili flakes
4 sheets nori, each cut into 4 equal squares
1 avocado, peeled, pitted and diced
1 green onion, cut into thin strips and placed in ice-cold water to curl

Instructions

  1. Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired.
  2. Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved.
  3. Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days.
  4. Preheat oven to 400 F (200 C).
  5. In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside.
  6. In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes.
  7. Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned.
  8. Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls.
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Drink Pairings

Green Goddesses Soup with Salmon & Nori Granola

This Green Goddess Soup with Salmon and Nori Granola highlights the nutrients we receive from our oceans all in one magical bowl. This healthy chilled soup is sure to cool you down on a hot summer’s day. Use crème fraiche or omit for dietary needs. Batch make the nori granola to use for snacks or as toppings for other recipes!
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) green split peas
2½ cups (625 ml) unsalted vegetable stock
2 cups (500 ml) packed spinach leaves
1 large stalk celery, chopped
⅓ cup + 2 tbsp (110 ml) packed fresh flat-leaf parsley leaves, divided
⅓ cup + 2 tbsp (110 ml) packed fresh cilantro leaves, divided
1 clove garlic, minced
1 tbsp (15 ml) white miso, plus more to taste
1 tbsp (15 ml) nutritional yeast
2 tbsp (30 ml) crème fraîche or sour cream, divided
kosher salt, to taste
1 tbsp (15 ml) coconut oil
½ lb (225 g) skinless salmon fillet, cut into ¾-in (2 cm) chunks
freshly ground black pepper, to taste
1 tbsp (15 ml) finely chopped fresh chives
1 small watermelon radish, thinly sliced into rounds, each round halved or quartered
Nori Granola, for garnish, make ahead, recipe follows
NORI GRANOLA
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) water
½ tsp (2.5 ml) finely grated lemon zest
1½ cups (375 ml) rolled oats
⅓ cup (80 ml) raw hemp hearts
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper, to taste
2 sheets nori

Instructions

  1. Rinse split peas under cold water before placing in a large saucepan along with vegetable stock. Bring mixture to a boil over high heat, then reduce to a simmer, cover and cook until split peas are al dente, about 30 minutes.
  2. Add spinach, celery, ⅓ cup (80 ml) parsley leaves, ⅓ cup (80 ml) cilantro leaves, garlic, miso and nutritional yeast. Warm gently over medium heat until just starting to simmer. Remove saucepan from heat.
  3. Using either a hand blender or blender, purée soup until silky smooth. Add enough water to thin soup to desired consistency. Stir in 1 tbsp (15 ml) crème fraîche and adjust seasoning with kosher salt or extra miso to taste. Transfer to an airtight container and refrigerate until chilled, about 2 hours and up to 4 days.
  4. Just before ready to serve, set 4 shallow soup bowls in refrigerator to chill. Heat coconut oil in a large frying pan over medium-high heat. Season chunks of salmon generously with salt and pepper. Sauté in hot oil until lightly browned on all sides and cooked through, about 4 minutes total. Transfer to a plate and set aside.
  5. In a small bowl, toss remaining 2 tbsp (30 ml) each parsley and cilantro leaves together with chives. Set aside.
  6. When ready to serve, remove soup from refrigerator, thin with some cold water if desired and divide among chilled soup bowls. Swirl in a drizzle of remaining crème fraîche and garnish with some watermelon radishes, cooked salmon, a sprinkle of herbs and a generous scatter of Nori Granola.
  7. To make Nori Granola, preheat oven to 300 F (150 C). Line a baking sheet with parchment and set aside.
  8. In a small bowl, whisk maple syrup, tahini, miso, water and lemon zest until well combined and smooth.
  9. In a large bowl, toss together oats, almonds, hemp hearts, cayenne, salt and pepper.
  10. Cut, tear or crush nori sheets into small flakes no more than ½-in (1.25 cm) wide. Add nori flakes to oat mixture, then pour tahini mixture over oats and mix until thoroughly combined.
  11. Spread granola on baking sheet in a thin layer. Bake granola, tossing every 15 minutes, until it feels dry, about 30 minutes total. Let cool completely at room temperature before transferring to an airtight container. Store at room temperature for up to 1 week.
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Drink Pairings

BC Oysters Served with Topping Trio

BC Oysters three ways! Have fun on the half shell with creating classic and unique oyster topping options. Featuring tropical Pickled Pineapple and Chili Oil, classic Horseradish and Lemon Granita, and Nam Jim and Crispy Garlic for a Vietnamese flair.
Ingredients Instructions

Ingredients

Serves 4
PICKLED PINEAPPLE & CHILI OIL
¼ cup (60 ml) fresh pineapple cut into
¼-in (0.6 cm) cubes
1 tbsp (15 ml) Champagne or white wine vinegar
1 tbsp (15 ml) freshly squeezed lime juice
1 tbsp (15 ml) brown sugar
¼ tsp (1 ml) kosher salt
½-in (1.25 cm) stick cinnamon
4 BC oysters, shucked
2 tsp (10 ml) chili oil
1 small serrano pepper, thinly sliced
HORSERADISH & LEMON GRANITA
3 tbsp (45 ml) prepared or fresh horseradish
3 tbsp (45 ml) sour cream
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) water
1 pinch freshly ground black pepper
4 BC oysters, shucked
½ lemon, zest only
6 fresh chives, finely chopped
NAM JIM & CRISPY GARLIC
1 tbsp (15 ml) short-grain rice
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) water
4 tsp (20 ml) freshly squeezed lime juice
½ small shallot, finely chopped
10 fresh cilantro leaves, finely chopped
4 BC oysters, shucked
1 tbsp (15 ml) fried garlic

Instructions

  1. PICKLED PINEAPPLE & CHILI OIL
  2. In a small container, mix pineapple, vinegar, lime juice, sugar, salt and cinnamon. Cover and marinate in refrigerator overnight or up to 3 days.
  3. Top each oyster with 1 tbsp (15 ml) pineapple mixture and garnish with chili oil and 1 slice serrano pepper. Leftover pickled pineapple can be frozen for up to 1 month. Makes 4 oysters + extra pickled pineapple
  4. HORSERADISH & LEMON GRANITA
  5. In a small bowl, mix horseradish, sour cream, lemon juice, water and pepper. Transfer to a freezer-safe container, cover and freeze overnight.
  6. To serve, use a fork to scrape frozen mixture until it is all fluffy like shaved ice. Spoon 1 tbsp (15 ml) mixture over each oyster and garnish with lemon zest and chives. Leftover granita can be frozen for up to 1 month. Makes 4 oysters + extra granita
  7. NAM JIM & CRISPY GARLIC
  8. In a small frying pan over medium heat, toast rice until golden brown, 5 to 8 minutes. Let cool, then grind to a rough powder in a mortar and pestle. Set aside.
  9. In a small bowl, mix sugar, fish sauce, water, lime juice, shallots and cilantro. Pour 1 to 2 tsp (5 to 10 ml) sauce on each oyster. Garnish with toasted rice powder and fried garlic.
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Drink Pairings

BC Scallop Crudo with Bacon

This take on classic Vietnamese flavors entices the senses paired with BC Scallops and Bacon! Enjoy this as a fresh, cool appetizer while eating local. Be sure to follow proper raw seafood handling procedures.
Ingredients Instructions

Ingredients

Serves 4
¼ cup + 2 tbsp (90 ml) granulated sugar, divided
¼ cup (60 ml) fish sauce
2 tbsp (30 ml) water
2 tbsp (30 ml) freshly squeezed lime juice
1 small Thai (bird’s eye) chili, thinly sliced
1 small shallot, thinly sliced
1 lb (450 g) BC scallops, thawed if frozen
1 tbsp (15 ml) kosher salt
2 oz (60 g) bacon or pork belly, cut into ¼-in (0.6 cm) cubes
1 handful fresh cilantro leaves
2 tbsp (30 ml) chili garlic oil
1 tbsp (15 ml) fried garlic

Instructions

  1. In a small bowl, mix ¼ cup (60 ml) sugar, fish sauce, water, lime juice, chilies and shallots. Set aside and let sit for at least 30 minutes.
  2. Cut scallops in half. In a medium non-reactive bowl, mix salt with remaining 2 tbsp (30 ml) sugar, add scallops, toss and let cure in refrigerator for 30 minutes. Remove from refrigerator, rinse and dry well with paper towels.
  3. In a small pan over medium heat, cook bacon until fat has rendered and it’s crisp and golden on all sides, about 5 minutes. Drain and set aside.
  4. To serve, divide scallops evenly between dishes. Pour 2 tbsp (30 ml) sauce per serving. Garnish with chilies and shallots from sauce, bacon, cilantro, chili garlic oil and fried garlic.
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Drink Pairings

BC Halibut Crudo

Enjoy fresh BC Halibut Crudo with this simple summer recipe! Freshly slivered halibut topped with oven-toasted cherry tomatoes, capers and olives. Serve with a side of ciabatta bread. This easy-to-make appetizer will wow your guests!
Ingredients Instructions

Ingredients

Serves 2-4
8 oz (225 g) cherry tomatoes, halved
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tsp + 3 tbsp (50 ml) kosher salt, divided
3 tbsp (45 ml) granulated sugar
1 lb (450 g) previously frozen halibut, thawed, trimmed to a rectangle and skin removed
1 cup (250 ml) bread torn into ¼-in
(0.6 cm) pieces
1 tsp (5 ml) capers
6 cured black olives, pitted, roughly chopped
1 lemon, zest and juice
1 handful fresh flat-leaf parsley leaves
1 loaf ciabatta bread

Instructions

  1. Preheat oven to 300 F (150 C).
  2. In a bowl, mix cherry tomatoes, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt. Transfer to a parchment-lined baking sheet and bake for 2 hours, turning halfway through, until wrinkled and partially dry. Set aside. Oven-dried tomatoes can be kept in an airtight container in refrigerator for up to 3 days.
  3. In a small bowl, mix remaining 3 tbsp (45 ml) salt and sugar. Sprinkle liberally over all sides of halibut and place on a paper towel–lined plate or pan. Refrigerate for 1 hour. After 1 hour, rinse off salt and sugar mixture and dry well with paper towels. Put back in refrigerator until ready to serve.
  4. Preheat oven to 375 F (190 C). Toss bread with 2 tbsp (30 ml) olive oil and toast in oven for 5 to 10 minutes, tossing halfway through, until golden brown. Set aside.
  5. To serve, thinly slice halibut and place on a serving platter. Garnish with tomatoes, toasted bread, capers, olives, lemon zest and juice, parsley and remaining 1 tbsp (15 ml) olive oil. Serve with sliced ciabatta bread.
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Drink Pairings

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