MUSHROOM STUFFING
Ingredients
Serves 4 to 6
1 loaf French bread, cut into cubes
2 tbsp (30 ml) butter, plus extra for greasing
1 tbsp (15 ml) olive oil
2 stalks celery, finely chopped
1 onion, sliced
2 garlic cloves, chopped
2 anchovy fillets
1 lb (500 g) mixed mushrooms, stems removed, sliced
2 tsp (10 ml) salt, divided
1 tsp (5 ml) black pepper
1 tsp (5 ml) chopped thyme leaves
2 sage leaves, chopped
¼ cup (60 ml) white wine
2 eggs, beaten
2 cups (500 ml) stock (turkey, chicken, mushroom or vegetable)
Instructions
- Preheat oven to 375 F (190 C). Bake bread cubes until light golden and dry, about 5 to 8 minutes. Set aside but leave oven on.
- In a large saucepan, melt butter with oil. Add celery, onion, garlic and anchovies and cook over medium heat just until onions are soft, about 5 to 8 minutes. Add mushrooms, 1 tsp (5 ml) salt, pepper, thyme, sage and wine. Continue cooking over medium heat; mushrooms will release their juices, then continue cooking until the liquid has evaporated and mushrooms are lightly caramelized, about 15 minutes total.
- Grease a casserole dish with butter. In a small bowl, combine remaining 1 tsp (5 ml) salt, eggs and stock. In a large bowl, combine bread, mushrooms and stock mixture. Transfer stuffing to greased casserole and bake at 375 F (190 C) for 30 to 40 minutes, or until stuffing is heated through and golden brown on top.
Drink Pairings
Everything-Bagel Rugelach with Tomato Jam
Ingredients
Serves 12 rugelach
TOMATO JAM
2 lbs (1 kg) cherry tomatoes, halved
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) ground cumin
¼ tsp (1 ml) to ½ tsp (2.5 ml) red pepper flakes, to taste
RUGELACH
1 tsp (5 ml) poppy seeds
1 tsp (5 ml) white sesame seeds
½ tsp (2.5 ml) caraway seeds
½ tsp (2.5 ml) coarse sea salt
½ tsp (2.5 ml) dehydrated onion flakes
¼ tsp (1 ml) dehydrated garlic flakes
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cold unsalted butter, cut into large cubes
½ cup (125 ml) cold cream cheese, cut into large cubes
1 pinch kosher salt
1 tbsp (15 ml) fresh bread crumbs
1 large egg
½ tbsp (7 ml) water
Instructions
- To make tomato jam, in a medium, heavy-bottomed saucepan or Dutch oven, combine tomatoes, sugar, vinegar, ginger, salt, cumin and pepper flakes. Stirring constantly with a wooden spoon or heatproof spatula, bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer, stirring often, until thick and jammy, about 2 hours. To test if jam is done, run a spoon along bottom of pot through jam; it is done if no liquid fills in the path. Transfer to an airtight container. Cool at room temperature before sealing and refrigerating. Jam will keep, refrigerated, for up to 2 weeks.
- To make rugelach, in a small bowl, whisk together poppy seeds, sesame seeds, caraway seeds, sea salt and dehydrated onion and garlic.
- In a food processor fitted with steel blade attachment, pulse together flour, butter, cream cheese and kosher salt until just combined, about 4 or 5 pulses. Then let processor run until a shaggy dough ball forms, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap. Lightly flour hands and gently form dough into a disc, wrap and refrigerate for 1 hour.
- Place oven rack in middle of oven and preheat to 375 F (190 C). Stack 2 rimmed baking sheets and line top 1 with parchment paper. Set aside.
- On a lightly floured surface, roll dough into an 11-in (28 cm) circle, using a dinner plate and paring knife to trim edges. Using an offset spatula, spread ⅓ cup (75 ml) tomato jam over surface of dough, leaving a ½-in (1.25 cm) border. Sprinkle bread crumbs evenly over filling. Using a sharp knife or pizza cutter, cut disc into 12 equal wedges. Starting from wide end of each long triangle, roll up and press on pointy end to seal. Place seam-side down on prepared baking sheet. Repeat with remaining triangles, working quickly and placing rugelach about 2-in (5 cm) apart. Transfer baking sheet to freezer for at least 20 minutes. At this point, if desired, rugelach can be frozen hard, then transferred to an airtight container for up to 6 months. Defrost in refrigerator overnight before proceeding.
- When ready to bake, in a small bowl, whisk together egg and water. Using a small pastry brush, brush surface of cookies with egg wash. Lightly sprinkle seed mixture evenly over surface of cookies; you will have extra left over to use elsewhere. Bake until browned and flaky, about 25 to 30 minutes. Leaving rugelach on parchment, transfer to a wire rack to cool completely, about 1 hour. Rugelach may be stored in a cool place in an airtight container, layered between sheets of wax paper, for 1 to 2 days, or will keep refrigerated for up to 2 weeks. If storing in refrigerator, warm gently in a 275 F (140 C) oven for a few minutes before serving.
Drink Pairings
Cauliflower, Mushroom and Kale Sformato
Ingredients
Serves 6. May include egg and dairy.
1 lb (454 g) head cauliflower, cut into florets
2 cups (500 ml) trimmed oyster mushrooms
1 bunch kale, washed, ribs removed, torn into small pieces
3 tbsp (45 ml) olive oil, divided
3 tsp (15 ml) salt, divided
8 eggs
1 tsp (5 ml) freshly ground black pepper
1 x 1 lb (500 g) tub ricotta cheese
½ cup (125 ml) grated Parmigiano-Reggiano, plus ½ cup (125 ml) for garnish (optional)
8 roasted garlic cloves, lightly mashed
2 tbsp (30 ml) roasted pine nuts
Instructions
- Preheat oven to 400 F (200 C). Toss cauliflower, mushrooms and 1 handful of kale, each separately, in 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt, and place them on separate baking sheets. Roast cauliflower and mushrooms in oven until golden brown and cooked through, about 20 to 40 minutes; they may be done at different times, so check after 20 minutes. Remove and allow to cool. Reduce heat to 350 F (180 C) and roast kale for 10 to 15 minutes, or until edges are light brown. It will crisp up as it cools. Leave oven on.
- Blanch remaining kale in a pot of boiling salted water until soft and wilted, about 1 minute. Transfer to a bowl of ice water. Once cool, drain and squeeze out remaining water. Finely chop and set aside.
- Mix together remaining 2 tsp (10 ml) salt, eggs, pepper, ricotta and ½ cup (125 ml) Parmigiano-Reggiano. Add blanched kale, roasted garlic and ¾ each of the roasted cauliflower and mushrooms. Grease a round 8-in (20 cm) springform pan and place on a baking sheet. Pour egg-ricotta mixture into springform and bake at 350 F (180 C) for about 30 to 45 minutes, or until a knife inserted into middle comes out clean. Allow to cool slightly before removing from pan.
- If making Parmigiano-Reggiano garnish, increase oven temperature to 375 F (190 C). Line a baking sheet with parchment paper. Pour ½ cup (125 ml) Parmigiano-Reggiano onto pan in a line about the height of the sformato. You may need to do 2, depending on length of baking sheet. Bake for about 5 minutes, or just until cheese has melted. Allow cheese to cool just until slightly firm and can be removed from pan in 1 piece. Press it against side of sformato while still warm and pliable.
- Garnish sformato with kale chips, pine nuts and remaining roasted cauliflower and mushrooms. Serve warm or at room temperature.
Drink Pairings
Squash and Goat's Cheese Tart
Ingredients
Serves 6. May include egg and dairy.
PASTRY DOUGH*
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
1 cup (250 ml) cold butter, cubed
¼ cup (60 ml) ice cold water, plus more if needed
FILLING
1 large kabocha squash, halved, seeds removed (about 2 lbs / 900 g)
2 oz (150 g) goat’s cheese, room temperature
½ cup (125 ml) + 1 tbsp (15 ml) whipping cream, room temperature, divided
¼ cup (60 ml) whole milk, room temperature
1 pinch cinnamon
1 pinch ground nutmeg
1 pinch ground black pepper
3 tsp (15 ml) salt, divided
2 eggs
cooking spray, for greasing
3 shallots, peeled and halved
1 tbsp (15 ml) olive oil
1 egg yolk
vegetable oil, for frying
2 tbsp (30 ml) toasted pine nuts
1 handful microgreens or flat-leaf parsley, for garnish
Instructions
- To make pastry, pulse flour, sugar, salt and butter in a food processor until mixture reaches a sandy consistency, with small pieces of butter throughout. If you do not have a food processor, cut butter into dry ingredients to desired size using a pastry cutter or your fingers.
- Slowly add in half the water while pulsing, until dough just comes together into a ball, adding more water if needed. If making by hand, mix gently with a fork just until dough comes together. Turn dough out onto a clean surface and gather together in a loose, flat disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours (or freeze for up to 1 month).
- To make kabocha chips, with a mandoline or vegetable peeler, carefully slice or peel 10 ⅛-in (0.25 cm) slices from 1 of the raw kabocha halves (with skin on). Set aside. Peel remaining squash and steam in a steamer, or in a medium saucepan with a lid with 1-in (2.5 cm) water, over medium heat until fork-tender, about 20 to 25 minutes. Allow to cool.
- Transfer 14 oz (400 g) (about 3 cups/750 ml) cooked squash to a blender (reserve any extra for another use). Add goat’s cheese, ½ cup (125 ml) whipping cream, milk, spices, pepper, 2 tsp (10 ml) salt and eggs. Blend until smooth, then tap blender jug on counter to release any air bubbles. Set aside until ready to use, or refrigerate for up to 1 day.
- Grease a 13.75 x 4.25-in (35 x 11 cm) rectangular tart pan with cooking spray and set aside. Leave pastry out at room temperature for 15 minutes to make it easier to roll. Roll out pastry on a floured surface into a ⅛-in (0.25 cm) thick rectangle measuring 1-in (2.5 cm) larger than your pan. Transfer pastry into pan by rolling it onto your rolling pin, then rolling it out onto pan. Gently push it into pan, then trim off edges. Lightly poke bottom of pastry all over with a fork. Refrigerate for at least 30 minutes. Meanwhile, preheat oven to 400 F (200 C).
- Toss shallots with olive oil and remaining 1 tsp (5 ml) salt and place on a baking sheet, cut-side down.
- Blind bake tart shell: place a circle of parchment paper inside pastry shell and fill it with uncooked rice or beans. Place tart pan on a baking sheet (to make it easier to move around) and bake for 20 minutes. At the same time, roast shallots until golden and cooked through, about 20 minutes.
- Remove tart shell and shallots from oven. Remove rice/beans and parchment from shell and discard or save for future use (for blind baking only—rice/beans will not cook properly or taste good after using to blind bake).
- Mix egg yolk with remaining 1 tbsp (15 ml) whipping cream, then brush onto pastry. Return pastry to oven for 2 to 3 minutes, just until egg wash has set. Allow tart shell to cool to room temperature. Reduce oven temperature to 350 F (180 C).
- Pour squash filling into tart; it should reach just over ¾ of the way up. Bake tart for 30 to 40 minutes, or just until middle of tart is set and does not jiggle. Allow to cool to room temperature before serving.
- In a small saucepan, deep fry thinly sliced kabocha in 1-in (2.5 cm) vegetable oil at 350 F (180 C) until golden brown, about 5 minutes. Remove to paper towel to drain.
- Just before serving, remove tart from pan and garnish with roasted shallots, kabocha chips, pine nuts and microgreens or parsley.
- *Can also be made using store bought pie dough. If doing so, skip steps 1 and 2 and introduce pastry at step 5.
Drink Pairings
Nut, Farro and Mushroom Wreath served with Mushroom Gravy
Ingredients
Serves 6. May include egg and dairy.
oil, for greasing
1 cup (250 ml) farro
3 tsp (15 ml) salt, divided
1 bay leaf
1 large onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp (45 ml) olive oil
26 oz (750 g) mixed mushrooms, cleaned and roughly chopped
2 tsp (10 ml) chopped thyme leaves
4 sage leaves, chopped
1 tsp (5 ml) chopped fresh rosemary, plus 3 rosemary sprigs for garnish
¼ cup (60 ml) red wine
1 tsp (5 ml) red wine vinegar
1½ cups (375 ml) finely chopped toasted walnuts
2 tbsp (30 ml) nutritional yeast
2 eggs (or vegan egg substitute, if desired)
1 large russet potato, cooked and mashed, cooled (about 1 cup/250 ml)
¼ cup (60 ml) whole raw cranberries, for garnish
root vegetable chips, for garnish
FOR MUSHROOM GRAVY:
2 tbsp (30 ml) olive oil
1 lb (454 g) button or cremini mushrooms, sliced
salt and pepper, to taste
1 tsp (5 ml) balsamic vinegar
1 sprig thyme
2 tbsp (30 ml) flour
1 tsp (5 ml) Marmite or Vegemite (optional)
2 cups (500 ml) mushroom or vegetable stock
Instructions
- Grease a 9 to 10-in (23 to 25 cm) Bundt pan. Set aside.
- Cook farro according to package instructions, along with ½ tsp (2.5 ml) salt and bay leaf. Once cooked, drain and allow to cool. Discard bay leaf.
- In a large saucepan, sweat onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add mushrooms, remaining 2½ tsp (12.5 ml) salt, thyme, sage and rosemary. Cook until mushrooms have released their juices, about 5 minutes.
- Add red wine and red wine vinegar. Continue cooking until liquid has evaporated and mushrooms are slightly browned, about 5 to 10 minutes. Remove from heat and allow to cool to room temperature.
- In a large bowl, combine farro, mushroom mixture, walnuts, nutritional yeast and egg (or egg substitute). Press mixture into greased pan. Refrigerate for at least 2 hours and up to 24 hours.
- FOR MUSHROOM GRAVY: Heat olive oil in a large saucepan over medium heat. Add mushrooms, salt, pepper, vinegar and thyme, and cook until mushrooms have released their juices, about 5 minutes. Continue cooking until liquid has evaporated and mushrooms have slightly browned, another 5 to 10 minutes. Remove thyme sprig and discard. Sprinkle flour over mushrooms and mix until combined. Cook for about 2 minutes. Meanwhile, if using, dissolve Marmite or Vegemite into stock. Add stock to mushrooms and cook over low heat for about 10 minutes, or until gravy has thickened. Serve warm. Gravy can be stored in refrigerator for up to 3 days.
Drink Pairings
PANTRY PUTTANESCA PASTA
Ingredients
Serves 2
3 tbsp (45 ml) grapeseed oil
1 garlic clove, thinly sliced
2 anchovy fillets, chopped
¼ tsp (1 ml) red pepper flakes
1 cup (250 ml) dry white wine
1 x 28 oz (796 ml) can plum tomatoes
¼ cup (60 ml) pitted Castelvetrano or green olives, sliced into rounds
2 tbsp (30 ml) drained capers
1 tsp (5 ml) dried oregano
1 tin sardines in oil (preferably Spanish), cut into chunks
8 oz (250 g) fettuccini
2 tbsp (30 ml) chopped flat leaf parsley leaves
Instructions
- In a large skillet or frying pan, heat oil over medium-low heat. Add garlic and cook, stirring constantly, until starting to brown, about 3 minutes. Stir in anchovies and cook until dissolved, about 1 minute. Stir in red pepper flakes and wine. Increase heat to medium and cook, stirring occasionally, until wine is reduced by half, about 6 minutes.
- Add tomatoes and break them up using a wooden spoon. Bring sauce to a simmer, then add olives, capers and oregano. Simmer, uncovered, over medium-low to medium heat, stirring occasionally, until lightly thickened, about 20 minutes. Fold in sardines and set aside.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook fettuccini according to package instructions. Drain pasta, reserving about 1 cup (250 ml) cooking water. Add fettuccini to skillet containing sauce, return to medium-low heat and gently toss together. Add reserved cooking water as needed to reach desired sauce consistency. Divide between serving plates or bowls and garnish with fresh parsley.
Drink Pairings
INDIAN BUTTER CAULIFLOWER
Ingredients
Serves 4
2 tbsp (30 ml) coconut oil, melted, plus extra for greasing
1 large head cauliflower, cut into florets
2½ cups (625 ml) coconut milk, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely grated fresh ginger
1 tsp (5 ml) salt
½ yellow onion, finely chopped
1 tbsp (15 ml) garam masala
2 tsp (10 ml) yellow curry powder
½ tsp (2.5 ml) turmeric powder
1 tsp (5 ml) smoked paprika
1 x 5.5 oz (156 ml) can tomato paste
¼ cup (60 ml) cilantro leaves, roughly chopped, plus extra for garnish
cooked basmati rice, to serve
CUMIN YOGURT FLATBREAD:
1 tsp (5 ml) cumin seeds
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
¾ tsp (4 ml) baking powder
2 tsp (10 ml) kosher salt
1 cup (250 ml) whole milk yogurt
¼ cup (60 ml) grapeseed oil
Instructions
- Place oven rack in top third of oven and preheat broiler. Lightly grease a rimmed baking sheet with coconut oil and set aside.
- Meanwhile, in a large bowl, stir together cauliflower, ½ cup (125 ml) coconut milk, half of minced garlic, ginger and salt. Marinate for 10 minutes, then spread out evenly on prepared baking sheet. Broil until just beginning to char around edges, about 3 to 4 minutes. Remove from oven and set aside.
- In a large skillet, heat 2 tbsp (30 ml) coconut oil over medium heat. Add onion and cook, stirring often, until translucent, about 5 minutes. Add remaining garlic and cook another 2 minutes. Stir in garam masala, curry powder, turmeric and paprika, stirring constantly for 1 minute. Stir in tomato paste and remaining 2 cups (500 ml) coconut milk. Bring sauce to a hard simmer and allow to cook, stirring occasionally, until thickened slightly, about 5 minutes. Add cauliflower and any juices in baking sheet to sauce. Cook until warmed through, about 3 minutes. If sauce gets too thick for your liking, feel free to thin with additional coconut milk or water. Remove from heat and stir in cilantro.
- Serve over warm basmati rice with Cumin Yogurt Flatbread.
- CUMIN YOGURT FLATBREAD:
- In a large cast iron skillet or heavy-bottomed frying pan, toast cumin seeds over medium heat, stirring often, until fragrant, about 3 minutes. Transfer to a mortar and pestle and allow to cool for 2 minutes. Grind cumin seeds coarsely.
- Transfer cumin to a medium bowl along with flours, baking powder and salt. Whisk until well combined. Stir in yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute. Divide dough into 4 roughly equal-sized pieces. Cover with a clean kitchen towel and allow to rest for 15 minutes.
- Working with 1 piece at a time on a lightly floured work surface, roll dough until about ¿ inch (0.25 cm) thick.
- Heat skillet or frying pan over medium heat. Lightly brush both sides of 1 rolled out piece of dough with oil before placing in pan. Cook until golden brown and puffy with a few charred spots, about 2 minutes, then flip and cook other side until golden brown, about 1 more minute. Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining dough. Best made and eaten the same day, but cooled flatbreads can be wrapped in plastic and stored in freezer for up to 2 weeks, then thawed and warmed in 350 F (180 C) oven for 5 to 8 minutes to serve.
Drink Pairings
FENNEL, APPLE AND HAZELNUT SALAD WITH WHISKEY MAPLE VINAIGRETTE
Ingredients
Serves 4
¼ cup (60 ml) very finely chopped toasted hazelnuts
1 tsp (5 ml) dried fennel seeds, crushed or finely chopped
3 tbsp (45 ml) bourbon whiskey
1½ tbsp (22 ml) apple cider vinegar
1 tbsp (15 ml) red wine vinegar
1½ tbsp (22 ml) maple syrup
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) Dijon mustard
¼ cup (60 ml) light olive oil
sea salt and black pepper, to taste
2 small fennel bulbs, tough outer layer and stems removed, very thinly sliced
2 small ambrosia apples, very thinly sliced
¼ cup (60 ml) very thinly sliced red onion
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
2 cups (500 ml) hearty mixed fall greens, such as kale, chard and chicory, torn into small pieces
ƒ cup (75 ml) whole or halved toasted hazelnuts
Instructions
- In a medium jar with a tight-fitting lid, combine finely chopped hazelnuts, fennel seeds, bourbon, vinegars, maple syrup, lemon juice and Dijon. Seal and shake well to mix. Add olive oil and salt and pepper to taste. Seal and shake until well combined. Taste, adjust seasoning if necessary and set aside.
- In a medium salad bowl, combine fennel, apple, red onion, parsley and greens. Drizzle with enough vinaigrette to coat and toss to combine. Season to taste with salt and pepper. Top with hazelnuts and serve with remaining vinaigrette on the side.
Drink Pairings
SQUASH AND RICOTTA MILLE FEUILLE
Ingredients
Serves 4
1 x 1.1 lb (490 g) package all-butter puff pastry sheets, defrosted according to package instructions
1 large butternut squash, peeled and cut into 1-in (2.5 cm) cubes
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
vegetable oil, for deep frying
10 shiitake mushrooms, stems removed, thinly sliced
16 sage leaves
1 onion, thinly sliced
1 tbsp (15 ml) butter
1 x 1 lb (454 g) tub ricotta cheese
2 tsp (10 ml) salt
½ cup (125 ml) roughly chopped toasted hazelnuts
celery leaves from 1 bunch celery, picked and kept in ice water
2 radishes, thinly sliced and kept in ice water
Instructions
- Preheat oven to temperature indicated on puff pastry package. Place puff pastry in 1 layer on 1 or 2 parchment-lined baking sheets. Poke holes all over pastry with a fork. Cover each baking sheet with another piece of parchment and another baking sheet over top. Put a heavy ovensafe weight item (e.g. cast iron frying pan) on top of layered baking sheets. Bake according to suggested time on package, or until golden brown. Remove from oven and remove weight and top sheet pan. Allow to cool.
- Once cool, cut sheets into twelve 2½ x 5-in (6.25 x 12 cm) rectangles. Set aside.
- Set oven to 375 F (190 C). Toss squash in 3 tbsp (45 ml) olive oil, season with salt and pepper to taste, and add cinnamon and nutmeg. Transfer squash to a parchment-lined baking sheet and roast until cooked through and light golden on edges, about 20 minutes.
- Fill a small saucepan with enough vegetable oil to fry mushrooms. Heat oil over medium-high heat to about 375 F (190 C). Fry mushrooms until golden brown and crisp (in batches, if necessary). Remove to paper towel to drain, and season with salt and pepper. Set aside.
- In the same oil, fry sage leaves, a few at a time. Be careful, as they bubble up and may spit a bit. Remove to paper towel to drain, and season with salt and pepper.
- In a medium frying pan, fry onion in butter and remaining 1 tbsp (15 ml) olive oil over medium heat until caramelized, about 15 to 20 minutes.
- Season ricotta with 2 tsp (10 ml) salt and transfer to a piping bag with a large round tip (or use a plastic freezer bag with the corner cut off).
- To assemble, lay 1 piece puff pastry on a dinner plate. Top with 1/12 of the squash, mushrooms, caramelized onions and hazelnuts, and repeat. Place third and final layer of pastry on top and garnish with ¼ of the sage leaves, celery leaves and radish.
Drink Pairings
SLOW-ROASTED SALMON WITH BRUSSELS SPROUTS
Ingredients
Serves 4
1 x 1¾ to 2 lb (840 g to 1 kg) fillet wild sockeye salmon, skin removed
salt and pepper, to taste
10 Brussels sprouts, leaves picked
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) honey
½ lemon, zest and juice
2 tbsp (30 ml) Champagne or white wine vinegar
¼ cup (60 ml) + 1 tbsp (15 ml) olive oil, divided
¼ cup (60 ml) crème fraîche
1 handful pea shoots, for garnish
Instructions
- Remove any pin bones from salmon. Place on a parchment-lined baking sheet. Season with salt and allow to sit at room temperature for 30 minutes. Preheat oven to 300 F (150 C).
- Prepare a large bowl of ice water.
- Blanch Brussels sprouts leaves in salted boiling water just until they turn bright green, about 30 to 45 seconds, then drain and transfer to prepared ice water. Once cool, drain in a colander and allow to dry on paper towels.
- Whisk together mustard, honey, lemon juice, vinegar and ¼ cup (60 ml) olive oil. Season with salt and pepper. Set aside.
- Drizzle remaining 1 tbsp (15 ml) olive oil over salmon, then roast for 20 to 25 minutes, until it flakes with a fork and is just opaque at thickest point, or until cooked to desired doneness.
- Spread crème fraîche on a platter long enough to fit salmon. Place salmon on crème fraîche. Toss Brussels sprouts with half the dressing. Garnish salmon with Brussels sprouts, pea shoots and lemon zest. Drizzle with remaining dressing and serve.