Maple Miso Brûlée Sablefish
While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Why should sweets get all the fun? You can brûlée your main, too!Ingredients
Serves 4
2 lbs (1 kg) rutabaga
1½ tsp (7 ml) kosher salt, divided, plus extra for seasoning greens
½ cup (125 ml) maple syrup
¾ cup (175 ml) red miso
¼ cup (60 ml) mirin
¼ cup (60 ml) sake or white wine
⅓ cup (75 ml) unsalted butter, cut into chunks
¼ tsp (1 ml) ground white pepper
1½ lbs (750 g) sablefish, cut into 6 oz (180 g) fillets, skin on or off
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 cups (1 L) packed, roughly chopped fall greens, such as kale, collard greens or Swiss chard, to serve
1 green onion, finely sliced, for garnish
Instructions
- To make rutabaga purée, peel rutabaga and cut into 1-in (2.5 cm) chunks. Place in a large saucepan, cover with water and sprinkle with 1 tsp (5 ml) salt. Place saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low, cover and simmer until fork-tender, about 25 to 30 minutes.
- While rutabaga cooks, preheat broiler with racks set about 5-in (12 cm) from heat source. In a small saucepan, whisk together maple syrup, miso, mirin and sake (or white wine) over medium heat, whisking constantly, until almost at a boil, about 5 minutes. Transfer sauce to a blender and blend until smooth. Transfer sauce to a bowl and set aside.
- Drain rutabaga and return to saucepan, allowing to dry out slightly over residual heat from heating element. Add rutabaga to a blender or food processor along with butter, remaining ½ tsp (2.5 ml) salt and pepper. Pulse until desired texture is achieved. Return purée to saucepan, cover and set aside.
- Place sablefish fillets, skin-side down, in an ovenproof baking dish or skillet, and spoon half reserved sauce over fish. Broil, watching carefully, until sauce bubbles and begins to brown. Spoon remaining half of sauce over fish. Continue to broil until fish is just cooked through, adjusting heat or rack position if sauce or fish is browning too quickly, about 5 to 8 minutes. An easy way to test doneness of fish is to insert a thin-bladed knife into thickest part of fish. It should meet with little resistance.
- In a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add greens, season with a pinch of salt and sauté until warmed through but still maintains some bite, about 1 to 2 minutes.
- To serve, divide rutabaga purée and sautéed greens among 4 dinner plates. Top with fish, garnish with green onion and serve immediately.
Drink Pairings
CANDIED SMOKED SALMON SALAD
Ingredients
Serves 2 as a main or 4 as a side
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) horseradish
1 garlic clove, minced
½ lemon, juice only
2 tbsp (30 ml) chopped dill
salt and pepper, to taste
1 small head butter lettuce, washed, chopped
2 cups (500 ml) new potatoes, cooked and sliced
1 cup (250 ml) peas, cooked
4 hardboiled eggs, halved
2 cups (500 ml) candied salmon, cubed
¼ cup (60 ml) radish, sliced
¼ red onion, sliced
Instructions
- To make dressing, in a small bowl, combine mayonnaise, horseradish, garlic, lemon juice and dill. Season to taste with salt and pepper and set aside.
- On a large platter, arrange lettuce leaves, potatoes, peas, eggs, salmon, radish and red onion. Drizzle with horseradish dressing and gently toss to combine. Season again with salt and pepper and serve.
Drink Pairings
BC Crab Rolls with Lemon Nori Spread
Ingredients
Serves 4
2 sheets nori
½ cup (125 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice
kosher salt, to taste
½ lb to ¾ lb (250 g to 340 g) Dungeness crab meat
2 stalks celery, diced
8 sourdough or brioche rolls
3 tbsp (45 ml) unsalted butter, softened
8 large leaves butter lettuce
Instructions
- In a large, dry frying pan over high heat, toast nori sheets, 1 at a time, until crisp, about 30 seconds. Place on a clean work surface and let cool to room temperature. Repeat with remaining nori. Once all nori has been toasted and cooled, take 1 sheet and chop into 2- to 3-in (5 to 8 cm) long strips and set aside.
- To make lemon-nori spread, start by tearing up remaining nori sheet. Using a spice grinder or blender, finely grind nori. Add nori to a small bowl along with mayonnaise, lemon zest and juice. Stir until well combined. Season to taste with salt. Spread may be kept in an airtight container in refrigerator for up to 5 days.
- In a medium bowl, gently fold together crab meat, celery and ¼ cup (60 ml) lemon-nori spread. Taste and season with salt or add some more lemon-nori spread, if desired. Crab salad mixture may be refrigerated in an airtight container overnight.
- When ready to serve, prepare rolls. Trim a piece lengthwise from both sides of rolls, to provide a flat surface on each side. Cut a slit down the middle of the top of each roll, not cutting all the way through. Generously butter the outside cut surfaces of rolls. In a large frying pan, over medium heat, toast outside of rolls, 1 at a time, until golden brown, about 1 to 2 minutes per side. Transfer rolls to a serving platter and repeat buttering and browning with remaining rolls.
- To serve, open up rolls and line each centre-line cut with a leaf of butter lettuce. Fill with crab salad and top with reserved nori strips.
Drink Pairings
BC Salmon Ceviche
Ingredients
Serves 4
¼ cup (60 ml) fresh lime juice (about 4 limes)
¼ cup (60 ml) extra-virgin olive oil
½ cup (125 ml) coconut water
flaky sea salt, to taste
12 oz (340 g) sashimi-grade BC salmon
1 mango, peeled, pitted and diced
½ English cucumber, seeds removed and diced
1 Thai chili, seeded and thinly sliced (optional)
½ cup (125 ml) microgreens
½ cup (125 ml) toasted coconut ribbons
Instructions
- To make dressing, in a medium bowl, whisk together lime juice, olive oil, coconut water and a pinch of salt until well combined. Set aside.
- Using a sharp knife, slice salmon into very thin sheets. Arrange slices, overlapping slightly, on 4 serving plates. Drizzle each with about 3 tbsp (45 ml) dressing and let sit for 2 minutes, to partially “cook” fish. Top with diced mango, cucumber, avocado and chili, if using. Drizzle with dressing, as desired, before garnishing with a scattering of microgreens and toasted coconut ribbons. Serve immediately.
Drink Pairings
BC Prawn Skewers with Corn, Sausage & Potatoes
Ingredients
Serves 6
1 cup (250 ml) unsalted butter, melted
4 tsp (20 ml) Old Bay seasoning, divided
1 lb (500 g) baby potatoes
4 corn cobs, each cut into 6 rounds
1 lb (500 g) unpeeled BC prawns, heads removed
1 lb (500 g) smoked beer sausage, sliced
kosher salt and pepper, to taste
3 lemons, halved
¼ cup (60 ml) chopped flat-leaf parsley leaves, for garnish
6 metal or wooden skewers
Instructions
- In a small saucepan, melt butter over medium heat. Stir in 2 tsp (10 ml) Old Bay seasoning and continue to heat for another minute. Remove from heat and set aside.
- In a large stockpot, place potatoes and remaining 2 tsp (10 ml) Old Bay seasoning and add enough water to cover by 2-in (5 cm). Bring to a boil over high heat. Reduce heat to medium-high and cook for 5 more minutes. Add corn to pot and continue to cook until potatoes are just fork-tender, about another 2 to 3 minutes. Drain potatoes and corn and set aside.
- Preheat barbecue to medium-high. Brush grills with oil. If using wooden skewers, soak in water for 30 minutes.
- To assemble skewers, arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer. Brush contents of each skewer generously with seasoned butter and a sprinkle of salt and pepper. Working in batches, grill skewers, turning often, until grill-marked and warmed through, about 5 to 8 minutes total. While skewers are grilling, place lemons cut-side down on grill and cook until grill-marked. Transfer skewers and lemons to a platter. Garnish with chopped parsley and serve immediately with remaining seasoned butter alongside.
Drink Pairings
PESTO PRAWNS
Ingredients
Serves 2
3 garlic cloves, divided, minced
⅓ cup (75 ml) raw walnuts
1 cup (250 ml) basil leaves, packed
⅓ cup (75 ml) olive oil
½ lemon, juice only
⅓ cup (75 ml) Parmesan, plus extra for garnish
salt and pepper, to taste
2 tbsp (15 ml) butter, divided
1 small baguette, halved
10.5 oz (300 g ) raw peeled prawns
1 cup (250 ml) cherry tomatoes
1 head butter lettuce, outer leaves removed, roughly chopped
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 F (180 C).
- To make pesto, in a blender, place 2 garlic cloves, walnuts, basil, olive oil, lemon juice and Parmesan. Blend on high until smooth. Season to taste with salt and pepper and set aside.
- In a small microwave-safe bowl, melt 1 tbsp (15 ml) butter and add remaining clove of minced garlic. Lay baguette on a baking sheet and pour butter mixture evenly over top. Place in oven until brown and toasted, about 10 minutes.
- In a medium saucepan over medium-high heat, melt remaining 1 tbsp (15 ml) butter. Place prawns in a small bowl with 2 large spoonfuls of pesto. Mix to coat. Cook prawns in butter just until opaque, about 2 to 3 minutes on each side. Remove prawns and set aside. Add cherry tomatoes to same saucepan and cook for 5 to 8 minutes until slightly charred.
- In a large bowl, toss together lettuce, prawns and cherry tomatoes. Add balsamic to remaining pesto and dress salad to taste, then toss to combine.
Drink Pairings
TERIYAKI SALMON BURGERS
Ingredients
Serves 4
4 x 6 oz (180 g) salmon fillets (check for any remaining bones)
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) brown sugar
1 cup (250 ml) teriyaki sauce
½ tsp (2.5 ml) toasted sesame oil
3 tbsp (45 ml) miso
½ cup (125 ml) mayonnaise
2 tsp (10 ml) grated ginger
½ pineapple, peeled, cored and cut into 1½-in (3.75 cm) slices
3 tbsp (45 ml) vegetable oil, divided
1 tsp (5 ml) toasted sesame seeds
¼ small red onion, thinly sliced
4 lettuce leaves
4 Hawaiian sweet rolls or soft burger buns
Instructions
- Sprinkle salmon fillets with salt and sugar. Place on a plate or tray and refrigerate for 20 minutes to quick cure. After 20 minutes, rinse off salt and sugar completely, then dry salmon with paper towels.
- While salmon is curing, heat teriyaki sauce in a small saucepan over medium heat until reduced by half.
- To make miso mayonnaise, in a small bowl, mix sesame oil, miso, mayonnaise and ginger and set aside.
- Preheat barbecue to medium-high and grease grills with 2 tbsp (30 ml) oil. Rub remaining 1 tbsp (15 ml) oil on pineapple and salmon.
- Grill salmon for 3 to 4 minutes each side, or until desired doneness, brushing with teriyaki sauce. Grill pineapple for 3 minutes each side. Remove salmon and pineapple from barbecue once done. While salmon and pineapple are cooking, heat buns on top rack of barbecue.
- To assemble burgers, spread miso mayonnaise on both sides of each bun. Place a piece of salmon on bottoms of each bun. Drizzle salmon with remaining teriyaki sauce and sprinkle with sesame seeds. Top each burger with a pineapple slice, red onion, lettuce and bun top.
Drink Pairings
MEZCAL PRAWN TACOS
Ingredients
Serves 4
1 small white onion
3 tbsp (45 ml) white wine vinegar
3 tbsp (45 ml) water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) salt, plus extra to taste
36 peeled and deveined prawns, dried well with a paper towel
2 tbsp (30 ml) mezcal (or use reposado tequila)
1 tsp (5 ml) cumin
1 tsp (5 ml) honey
½ cup (125 ml) crema (or sour cream)
1 tbsp (15 ml) chilies in adobo, chopped
1 tbsp (15 ml) extra-virgin olive oil
3 limes, divided
1 avocado, peeled, pitted and cut into 1-in (2.5 cm) chunks
1 handful cilantro leaves
¼ small red cabbage, thinly shaved
1 jalapeño or serrano chili, thinly sliced
12 corn tortillas, warmed according to package instructions
Instructions
- To make pickled onions, thinly slice half the onion, chop remaining onion and set aside for later. In a jar, mix vinegar, water, sugar and salt until sugar and salt have dissolved. Add sliced onions to liquid and refrigerate for at least 1 hour, or up to 5 days.
- To make mezcal prawns, in a medium bowl, mix prawns, mezcal, cumin, honey and salt to taste. Let marinate in refrigerator for 10 to 15 minutes.
- In a small bowl, mix crema and chilies. Season to taste with salt and pepper and set aside.
- Heat a non-stick pan over medium heat. Add ½ tbsp (7.5 ml) olive oil and half the prawns and cook for 2 to 3 minutes, or until opaque all the way through, flipping halfway through cooking. Transfer to a platter. Cook remaining prawns, then toss with juice of 1 lime. Quarter remaining limes.
- To assemble tacos, place 3 prawns per tortilla, top with prepared toppings: avocado, cilantro, cabbage, jalapeños, crema mixture and pickled onions.
Drink Pairings
GIN-CURED SALMON SKEWERS SERVED WITH BOILED POTATOES, CUCUMBER SALAD AND DILL SAUCE
Ingredients
Serves 4
24 oz (680 g) wild salmon
1 tbsp (15 ml) kosher salt, plus extra to cook potatoes
1 tbsp (15 ml) gin
4 sprigs fresh dill, divided
1 tbsp (15 ml) granulated sugar
1 pinch caraway seeds
1 tbsp (15 ml) + 2 tsp (10 ml) extra-virgin olive oil, divided 8 wooden skewers
8 small yellow potatoes, peeled and halved
1 tbsp (15 ml) salted butter
¾ cup (175 ml) sour cream
1 tbsp (15 ml) minced red onion
4 baby cucumbers
2 tsp (10 ml) white wine vinegar
1 lemon, zest and juice
Instructions
- Preheat oven to 300 F (150 C). Cut salmon into 12 even cubes and toss together with 1 tbsp (15 ml) salt, gin, 1 sprig dill, sugar and caraway seeds. Place in container with a lid and refrigerate for 15 minutes, to cure. Remove from refrigerator, rinse well and dry thoroughly with a paper towel. Toss with 1 tbsp (15 ml) olive oil, then skewer 3 pieces of salmon per skewer.
- Cook potatoes in simmering salted water just until tender, about 10 to 15 minutes, depending on size of potatoes. Drain and toss with butter.
- Place salmon skewers on a parchment-lined baking sheet and bake until salmon is cooked through and flakes easily, about 10 to 12 minutes.
- While potatoes and salmon are cooking, the make dill sauce. To make sauce, chop remaining dill leaves and combine in a small bowl with sour cream, red onion and salt and pepper to taste. Set aside.
- Slice cucumbers on the bias and toss with remaining olive oil, vinegar and salt and pepper to taste.
- Serve 2 salmon skewers per person along with cucumber salad, potatoes and dill sauce. Garnish cucumbers with remaining dill.
Drink Pairings
Halibut with Tequila Lime Pineapple
Ingredients
Serves 4
½ ripe pineapple, thinly sliced into ¼-in (0.5 cm) half moons
1 jalapeño, thinly sliced into rounds
1 tbsp (15 ml) fresh lime juice
¼ cup (60 ml) blanco tequila
¼ cup (60 ml) fresh orange juice
1 tbsp (15 ml) clover honey
1 tsp (5 ml) paprika
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
1 lb (500 g) halibut, cut into 4 pieces
grapeseed oil, for greasing grill
Instructions
- Add pineapple and jalapeño to a shallow, non-reactive bowl and pour lime juice and tequila with a pinch of salt over top. Let sit, stirring occasionally, for at least 30 minutes or up to 8 hours.
- In an 8-in (20 cm) square baking dish, whisk together orange juice, honey, paprika, cayenne, and a good pinch of salt and pepper. Add halibut and gently turn each piece to coat in marinade. Let sit in marinade for 10 minutes.
- Preheat grill to medium-high.
- Oil grills, then add halibut. Grill until cooked through, about 3 to 4 minutes per side, brushing marinade over halibut, as it cooks. Once cooked, transfer to a platter.
- To serve, arrange drained tequila-lime pineapple on and around cooked halibut. Serve immediately.