Red Curry Salmon with Oyster Mushrooms
Ingredients
Serves Serves 4
½ cup (125 ml) canned coconut cream*
½ cup (125 ml) Thai red curry paste
2 tbsp (30 ml) sugar
2 tbsp (30 ml) fish sauce
2 tsp (10 ml) oyster sauce
2 limes, divided
2 lbs (1 kg) salmon fillet, skin and pin bones removed
3 cups (750 ml) oyster mushrooms, trimmed and torn in half
2 tbsp (30 ml) vegetable oil
salt and pepper, to taste
handful cilantro leaves, for garnish
2 green onions, julienned, for garnish
1 handful crispy shallots, for garnish
chili oil, to taste
cooked rice, to serve
* If you cannot find coconut cream, skim off cream from a can of full-fat coconut milk.
Instructions
- In a medium bowl, mix together coconut cream, curry paste, sugar, fish sauce, oyster sauce and zest and juice of 1 lime.
- Spread curry marinade over salmon fillet. Cover and marinate in refrigerator for at least 1 hour and up to overnight. Any extra marinade can be kept in refrigerator for up to 3 days, or frozen for up to 1 month.
- Remove salmon from refrigerator and let come to room temperature. Preheat oven to 400 F (200 C).
- Toss mushrooms in vegetable oil and season to taste with salt and pepper. Transfer to a parchment-lined baking sheet and roast for 10 to 15 minutes, or until golden brown and crisp. Remove from oven and set aside, reserving lined baking sheet for next step.
- Reduce heat to 325 F (170 C). Place salmon on lined baking sheet and bake for 20 to 25 minutes, or until cooked through.
- Cut remaining lime into wedges. Once salmon is cooked, transfer to a serving platter and garnish with roasted mushrooms, cilantro, green onion, crispy shallots and chili oil. Serve with rice.
Drink Pairings
Prawn Balls
Ingredients
Serves 12 to 15 prawn balls
¾ lb (340 g) peeled, deveined prawns
1 tbsp (15 ml) finely minced ginger
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) sugar
1 tsp (5 ml) Shaoxing cooking wine
1 egg white
¼ tsp (1 ml) toasted sesame oil
Instructions
- Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 1 day ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized balls and transfer to a serving plate. Refrigerate until ready to use.
Drink Pairings
Cranberry-Glazed Steelhead Trout served with Garlic & Spinach Quinoa
Ingredients
Serves 4
⅓ cup (75 ml) liquid honey
⅓ cup (75 ml) low-sodium soy sauce
¼ cup (60 ml) cranberry juice
2 tbsp (30 ml) rye whiskey
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) smoked paprika
3 garlic cloves, minced, divided
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) steelhead trout fillets
1 tbsp (15 ml) unsalted butter
1 small yellow onion, finely chopped
½ tsp (2.5 ml) yellow mustard seed
¼ tsp (1 ml) turmeric (optional)
1 cup (250 ml) quinoa, well rinsed and drained
1¼ cups (310 ml) water
5 cups (1.25 L) packed baby spinach
1 lemon, zest only
1 cup (250 ml) fresh cranberries
¼ cup (60 ml) toasted pine nuts, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, whisk together honey, soy sauce, cranberry juice, whiskey, cumin, paprika, 2 minced garlic cloves and a good pinch of salt. Place trout in a large zip-top bag and add about half the marinade, reserving the other half for step 5. Seal bag and lightly shake to coat fish in marinade. Refrigerate for at least 15 minutes and up to 2 hours.
- Meanwhile, make Garlic & Spinach Quinoa. In a large saucepan, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add remaining minced garlic clove, mustard seed and turmeric, if using. Cook, stirring constantly, until mustard seeds start to pop, about 1 minute. Add quinoa and cook, stirring constantly, for 30 seconds. Add water and bring to a boil. Reduce heat to medium-low, cover and let simmer until water is fully absorbed, about 16 to 20 minutes. Remove saucepan from heat and immediately stir in spinach and lemon zest. Season to taste with additional salt. Set aside and keep warm.
- Remove trout from marinade and place in a single layer on prepared baking sheet. Season lightly with salt and pepper. Discard marinade from bag. Transfer to oven and roast until cooked to your liking, about 10 to 12 minutes.
- Meanwhile, make Cranberry Glaze. In a small saucepan, combine reserved marinade with cranberries. Bring to a strong simmer over medium-high heat, then reduce heat to medium-low and simmer, stirring often, until cranberries have all popped and mixture has reduced to a glaze consistency, about 5 to 8 minutes.
- To serve, divide Garlic & Spinach Quinoa between serving plates. Top with trout fillets and drizzle some glaze over each. Garnish with toasted pine nuts, if using, and enjoy.
Drink Pairings
Pernod Butter Lobster Tails served with Baked Saffron Rice & Butter Lettuce Hearts with Lemon Cream
Ingredients
Serves 4
½ cup (125 ml) unsalted butter
2 large garlic cloves, minced
3 tbsp (45 ml) white wine or champagne vinegar
3 tbsp (45 ml) freshly squeezed lemon juice
¼ cup (60 ml) Pernod
1 tbsp (15 ml) fennel seeds, coarsely crushed
sea salt and freshly ground black pepper, to taste
4 whole Atlantic lobster tails, about 6 oz (170 g) each
lemon wedges, to serve
FOR SAFFRON RICE:
3 tbsp (45 ml) unsalted butter
1 medium onion, minced
2 bay leaves
4 to 5 large pinches saffron filaments, or to taste
2 cups (500 ml) white basmati rice
½ cup (125 ml) dry white wine
3 cups (750 ml) chicken stock
sea salt and freshly ground black pepper, to taste
FOR BUTTER LETTUCE HEARTS WITH LEMON CREAM:
1 medium garlic clove, finely grated
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) whipping cream
3 tbsp (45 ml) light olive oil
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) red wine vinegar
sea salt and freshly ground black pepper, to taste
tender hearts of 2 heads hot house butter lettuce, washed, dried and chilled
small handful fresh mint leaves, roughly torn
Instructions
- To prepare the lobster, in a small pot over medium heat, combine butter and garlic. Cook until butter is melted and garlic has softened but not browned, about 4 minutes. Add vinegar, lemon juice, Pernod, fennel and salt and pepper to taste. Cook for another few minutes. Divide mixture into 2 bowls: ⅓ for basting and remaining ⅔ for serving. Set aside.
- Meanwhile, butterfly lobster tails. Using kitchen shears, cut down center of each shell lengthwise, starting from the end opposite the tail fin, continuing down until you reach the tail, but do not cut through the tail. Use your thumbs and fingers to spread open the shell on top, being careful of sharp edges. Gently pull lobster meat upward, separating it away from bottom shell, leaving the end attached to the tail fin. Re-form empty shell underneath and arrange the row of meat on top. Generously brush lobster meat with reserved basting butter and season with salt and pepper. Transfer lobster tails to a small heavy baking sheet or heavy‑duty heatproof baking dish and refrigerate for at least 1 hour and up to 3 hours.
- Preheat broiler to high and remove baking sheet or dish from refrigerator. Place lobster tails under broiler and cook until meat is opaque and lightly browned, about 7 to 10 minutes.
- To serve, warm reserved Pernod Butter. Transfer lobster tails to a serving platter and serve with Pernod Butter, lemon wedges and Baked Saffron Rice. There will be enough butter to serve with the rice as well.
- To prepare the saffron rice, preheat oven to 375 F (190 C). In a large ovenproof saucepan, melt butter over medium heat. Add onion and bay leaves and sauté, stirring, until onion is softened but not browned, 5 to 7 minutes. Add saffron and cook until fragrant, about 2 minutes. Add rice and cook, stirring, until translucent, about 3 minutes. Add wine and simmer over moderate heat until nearly absorbed, about 2 minutes. Stir in stock and season with salt and pepper. Bring to a boil, then immediately remove from heat. Cover with a tight‑fitting lid and transfer to oven. Bake for 15 to 20 minutes, or until all the liquid is absorbed and rice is tender. Remove from oven and let stand, covered, until ready to serve. Remove and discard bay leaves before serving.
- To prepare the Butter Lettuce Hearts with Lemon Cream, in a small glass jar with a tight-fitting lid, combine garlic, lemon zest, cream, olive oil, 2 tbsp (30 ml) lemon juice and red wine vinegar. Season with salt and pepper to taste. Cover tightly and shake vigorously to thicken cream slightly. Refrigerate for at least 1 hour.
- Place lettuce in a large bowl. Toss lettuce and mint with remaining 1 tbsp (15 ml) lemon juice and season with salt and pepper. Add a few spoonfuls of Lemon Cream and gently toss to coat. Transfer to a serving platter and drizzle a little more Lemon Cream over to taste, and season with salt and pepper. Serve immediately. Any leftover dressing will keep for up to 3 to 4 days in refrigerator.
Drink Pairings
Paprika Prawns with Beurre Blanc
Ingredients
Serves 24 servings
24 prawns, tail on, deveined, washed and dried
1 tbsp (15 ml) paprika, divided
¼ cup (60 ml) vegetable oil, divided
¼ tsp (1 ml) chili flakes (optional)
salt and pepper, to taste
3 tbsp (45 ml) white vinegar, divided
3 tbsp (45 ml) finely chopped shallots
3 tbsp (45 ml) white wine vinegar
¼ cup (60 ml) dry white wine
3 tbsp (45 ml) heavy cream
1 cup (250 ml) butter, cut into 1½ x ¾-in (3.75 x 2 cm) cubes, chilled
1 pinch white pepper (optional)
thyme sprigs, parsley or microgreens, for garnish (optional)
Instructions
- Spread prawns on a baking sheet lined with paper towel. Sprinkle ½ tbsp (7.5 ml) paprika over prawns.
- In a large frying pan, heat 2 tbsp (30 ml) oil over high heat. Evenly spread out 12 prawns (they should not be touching) in pan and fry for about 1 to 2 minutes, until surface is barely translucent. Add half the chili flakes, if using. Sprinkle ¼ tbsp (3.75 ml) paprika over prawns and flip. Fry for 30 seconds to 1 minute. Season with salt and pepper, turn off heat and immediately add 1½ tbsp (22 ml) white vinegar carefully, as it can sputter and steam. Lightly toss prawns in pan and transfer to shallow bowl. Carefully wipe out pan with a clean, damp cloth and repeat.
- To make Beurre Blanc, in a small saucepan over medium heat, bring shallot, white wine vinegar and white wine to a gentle boil and reduce to approximately ⅓ of volume, about 3 to 5 minutes. Add cream and whisk lightly until incorporated. Add 2 cubes chilled butter and whisk until melted. Repeat, whisking 2 cubes at a time, until butter is fully incorporated. Remove from heat and season with white pepper, if using.
- Using a chinois or fine mesh sieve, strain Beurre Blanc to remove shallots, and discard shallots. Keep warm until ready to serve.
- To serve, pour desired amount of warm Beurre Blanc into 24 small serving glasses. Skewer prawns on serving picks. Place a prawn into each glass and garnish with thyme, parsley or microgreens, as desired.
Drink Pairings
Oysters Persillade
Ingredients
Serves 4-6
½ cup (125 ml) unsalted butter, room temperature
2 garlic cloves, finely minced
1 tsp (5 ml) finely grated lemon zest
1 cup (250 ml) packed parsley leaves and tender stems, finely minced
1 tsp (5 ml) fleur de sel
¼ tsp (1 ml) finely ground black pepper
1 pinch ground nutmeg
¾ cup (175 ml) plain bread crumbs
24 medium-sized oysters
Instructions
- Arrange oven rack in upper third of oven and turn on broiler.
- In a medium bowl, stir together butter, garlic, lemon zest, parsley, fleur de sel, pepper and nutmeg with a wooden spoon or rubber spatula until it forms a smooth paste.
- Carefully shuck oysters and arrange in an ovenproof dish or rimmed baking sheet. Place 1 tsp (5 ml) butter mixture on top of each oyster and sprinkle generously with bread crumbs.
- Place under broiler and, keeping a close eye on oysters, broil until butter is bubbly and bread crumbs are golden, about 5 minutes. Transfer to a serving platter or plates and serve warm.
Drink Pairings
Jambalaya
Ingredients
Serves 6-8
2 tbsp (30 ml) vegetable oil
1 lb (454 g) Andouille sausage, cut into ½-in (1.25 cm) slices
1 large yellow onion, diced
3 stalks celery, diced
1 green bell pepper, cored and diced
3 garlic cloves, minced
1 whole thyme sprig
1 bay leaf
1 tbsp (15 ml) tomato paste
2 tsp (10 ml) cayenne pepper
1 tbsp (15 ml) Cajun or Creole seasoning
2 cups (500 ml) long-grain white rice
1 x 28 oz (796 ml) can puréed tomatoes
3 cups (750 ml) chicken stock
salt and pepper, to taste
1 lb (454 g) peeled, deveined sustainable prawns
¼ cup (60 ml) thinly sliced green onion, for garnish
1 lemon, quartered, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Heat a large Dutch oven over medium heat. Add oil and sausage and cook until lightly browned, about 2 minutes. Add onion, celery, pepper, garlic, thyme and bay leaf. Continue cooking until onion is soft and translucent, about 5 minutes.
- Add tomato paste, cayenne pepper and Cajun seasoning. Cook for another 2 to 3 minutes, until tomato paste has darkened and caramelized.
- Add rice, tomatoes and chicken stock. Stir to combine, then taste broth and season to taste with salt and pepper, if needed. Increase heat to high and bring to a boil. Turn off heat, cover with a lid and transfer to oven.
- Bake until liquid is absorbed and rice is tender, about 30 to 40 minutes. Place prawns in a single layer on top of rice. Cover and bake again for about 5 minutes.
- Remove from oven and let sit, covered, for 5 minutes, or until prawns are opaque and cooked through. Garnish with green onion and lemon wedges and serve.
Drink Pairings
Salmon Meatball Bánh Mì
Ingredients
Serves 4
½ cup (125 ml) unseasoned rice vinegar
1 tbsp (15 ml) granulated sugar
¼ tsp (1 ml) kosher salt
½ cup (125 ml) matchstick-cut daikon radish
½ cup (125 ml) matchstick-cut carrot
¼ tsp (1 ml) toasted sesame oil
1 lb (454 g) skinless salmon fillet, cut into chunks
1 scallion, trimmed and roughly chopped
2 garlic cloves, minced
1 tbsp (15 ml) fish sauce
1 tbsp + 2 tsp (25 ml) sriracha, divided
1 tsp (5 ml) granulated sugar
⅓ cup (75 ml) panko bread crumbs
1 large egg, lightly beaten
¼ tsp (1 ml) freshly ground black pepper
⅓ cup (75 ml) mayonnaise
½ tsp (2.5 ml) finely grated lime zest
1 baguette, cut into 4 equal pieces, cut nearly in half lengthwise, lightly toasted
1 jalapeño, thinly sliced
¼ cup (60 ml) lightly packed fresh cilantro leaves and tender stems
¼ cup (60 ml) lightly packed fresh mint leaves
Instructions
- To make pickled vegetables, in a small saucepan, bring rice vinegar, sugar and salt to a boil. Remove saucepan from heat, stir in daikon, carrot and sesame oil and let cool to room temperature. This pickled vegetable mix, also known as Ð' Chua, may be made up to 2 days ahead and refrigerated in an airtight container along with its pickling liquid.
- To make salmon meatballs, start by preheating oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
- Place salmon and scallion in bowl of a food processor and process until salmon is finely chopped. Transfer mixture to a large bowl and add garlic, fish sauce, 1 tbsp (15 ml) sriracha, sugar, panko crumbs, egg and pepper. Stir with a wooden spoon or spatula until well combined. Form into tablespoon-sized balls and place on prepared baking tray. Bake, turning halfway through cooking time if desired, until lightly browned and cooked through, about 15 to 18 minutes.
- Meanwhile, in a small bowl, stir together mayonnaise, lime zest and remaining 2 tsp (10 ml) sriracha until well combined.
- To assemble sandwiches, open up each piece of bread and spread both halves with mayonnaise mixture. Fill with drained pickled vegetables, meatballs, slices of jalapeño, cilantro and mint.
Drink Pairings
Brown Butter Crepes with Caviar
Ingredients
Serves 8
¼ cup (60 ml) unsalted butter
2 large eggs
½ cup (125 ml) all-purpose flour
½ cup (125 ml) rye flour
¼ tsp (1 ml) fine sea salt
1 cup (250 ml) whole milk, plus extra as needed
½ cup (125 ml) crème fraîche, for garnish
1 to 2 oz (30 to 60 g) caviar, for garnish
Instructions
- In a small frying pan, melt butter over medium heat. Cook, stirring occasionally, until butter starts to turn golden brown, about 4 to 8 minutes. Transfer browned butter to a heatproof bowl and set aside so it cools but still remains liquid, about 20 minutes.
- In a blender, combine eggs, flours, salt, whole milk and 2 tbsp (30 ml) browned butter and blend until thoroughly combined. Reserve extra browned butter for another use. Transfer crêpe batter to a bowl, cover and let rest in refrigerator for at least 2 hours, or up to overnight. Batter should be the consistency of heavy cream; if not, stir in more milk, 1 to 2 tbsp (15 to 30 ml) at a time until correct consistency is achieved.
- Heat a 7-in (18 cm) non-stick frying pan over medium-high heat. When hot, ladle in enough batter to coat pan, tilt until even, then cook for about 1 minute. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for 1 more minute. Transfer to a plate and cover with a tea towel. Repeat with remaining batter. You should end up with about 16 crêpes. At this point, crêpes may be wrapped in parchment paper and then plastic wrap, and refrigerated for up to 4 days, or frozen for up to 1 month. Let crêpes come to room temperature before serving.
- When ready to serve, fold crêpes as desired and top with a dollop of crème fraîche and caviar. Transfer to a platter and serve.
Drink Pairings
Albacore Tuna Tartare on Nori Chips
Ingredients
Serves 8
canola oil, for frying
6 sheets nori
1 cup (250 ml) water
6 tbsp (90 ml) cornstarch
kosher salt, to taste
½ lb (8 oz) sushi-grade albacore tuna, diced
½ cup (125 ml) finely diced cucumber
1 tbsp (15 ml) mayonnaise
1 tsp (5 ml) lemon juice
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) sriracha (optional)
1 tbsp (15 ml) finely chopped chives
freshly ground black pepper, to taste
microgreens, for garnish
Instructions
- Pour 1-in (2.5 cm) oil in a large heavy-bottomed saucepan or enameled cast iron casserole. Using a frying thermometer, heat oil to 350 F (180 C). Line a baking sheet with paper towel and set aside.
- Using scissors, cut each nori sheet into roughly 3-in (8 cm) squares. Set aside.
- In a medium bowl, whisk together water and cornstarch. One at a time, dip nori pieces into cornstarch mixture (whisk occasionally if cornstarch starts to settle on bottom of bowl) and immediately transfer nori to hot oil, frying about 3 to 4 pieces at a time for 10 to 15 seconds. Be careful, as oil may splatter. Take care not to fry too many sheets of nori at a time or they may stick together. Using tongs, flip nori and continue to fry until oil is still and no longer bubbling, about 10 more seconds. With tongs, carefully transfer nori chips to lined baking sheet. Season with salt immediately. Repeat with remaining nori, then set aside.
- In a medium bowl, stir together tuna, cucumber, mayonnaise, lemon juice and zest, sriracha and chives until well combined. Season to taste with salt and pepper.
- When ready to serve, top each nori chip with a spoonful of tuna tartare. Garnish with microgreens and place on a serving platter. Enjoy immediately.