RECIPES

                                                       
“We are pleased to provide the recipes for wild BC salmon, sardines and sablefish as presented on the Cooking Stage at the Wild BC Seafood Fest 2009 by some of Vancouver’s leading chefs!  Check back here following this year’s event for copies of the recipes featured on the Cooking Stage by chefs Tojo, Neil Taylor and Stephen Wong.”

Wild BC Sardines
4 wild BC sardines, butterflied
(gutted and deboned)

2 Tbsp flour for dredging (30 mL)

salt and pepper

2 Tbsp extra virgin olive (30 mL)

1 Tbsp butter, for basting (15 mL)

1 lemon, juice only, to taste

Dredge wild BC sardine fillets in flour, skin side down. Season flesh with salt and pepper. Pre-heat a cast iron or non-stick frying pan to medium heat. Put oil into pan. Let heat for 20 seconds. Place the fillets skin side down into the pan. Let fry for about 30 seconds to one minute. Once the skin is golden brown, flip over, add butter and baste for 20 seconds. Remove from pan and finish with a squirt of fresh lemon juice.

To serve, place each sardine on a plate, drizzle generously with the Birch Syrup Mayonnaise and spoon a quarter of the Heirloom Tomato & Watercress Salad beside each sardine.

Heirloom Tomato Watercress Salad
2 lbs ripe heirloom tomatoes, the more varieties the better (cut into chunks) (1 kg)

1 bunch watercress, picked (leave some of the smaller tender stems behind)

2 shallots, sliced into fine rounds

2 Tbsp extra virgin olive oil (30 mL)

1 Tbsp birch syrup (15 mL)

1 Tbsp sherry vinegar (15 mL)

salt and fresh ground black pepper, to taste

1 Tbsp fresh basil, leaves torn apart (15 mL)

In a large mixing bowl, combine all the ingredients and toss together gently. Let sit for 10 minutes before serving.

Birch Syrup Mayonnaise
1 egg yolk

2 Tbsp birch syrup (30 mL)

1/2 tsp fine salt (2.5 mL)

1/2 tsp dry mustard (2.5 mL)

2 pinches sugar

2 tsp fresh squeezed lemon juice (10 mL)

1 Tbsp white wine vinegar (15 mL)

1 cup canola oil (250 mL)

In a glass bowl, whisk together egg yolk, birch syrup and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is included, add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated.
SERVES 4

Lemon Aioli
1 egg yolk

2 tsp Dijon mustard (10 mL)

1 tsp garlic, chopped (5 mL)

1/4 tsp salt (1.25 mL)

1/4 tsp black pepper (1.25 mL)

1 cup olive oil (250 mL)

zest of 1/2 lemon
(zest lemon before juicing)

2 Tbsp lemon juice (30 mL)

In a food processor, combine egg yolk, mustard, and garlic, and purée until egg and mustard are blended together. Add salt and pepper. Purée again while slowly adding oil, and continue to purée until ingredients are emulsified. Add lemon zest and juice and pulse until incorporated. Cover and refrigerate until needed; may be stored in refrigerator for up to 3 days.

4 medium Yukon Gold potatoes, quartered lengthwise

1/4 cup + 2 Tbsp olive oil (60 mL + 30 mL)

1 tsp garlic, chopped (5 mL)

1 tsp butter (5 mL)

1 tsp salt (5 mL)

1/2 tsp black pepper (2.5 mL)

4 – 6 oz wild BC salmon fillets(4 – 170 g)

3 tsp fennel pollen (*see note) (15 mL)

40 whole snap peas, strings removed

Preheat oven to 375° F (190° C). In a large bowl, toss potatoes with 1/8 cup(30 mL) oil, butter, garlic, and half the salt and pepper. Place in a roasting pan and roast for 30 – 40 minutes until golden brown. Remove and set aside. Increase oven temperature to 400° F (205° C). On a clean work surface, season fish with remaining salt and pepper. Evenly distribute fennel pollen on one side of wild BC salmon (if using fillets with skin, distribute pollen over flesh side). In a sauté pan on medium to high heat, add another 1/8 cup(30 mL) oil and allow to heat for about 30 seconds until hot, then sear salmon, pollen-side down, for 2 -3 minutes. Immediately place in a baking pan, pollen-side up, and bake for 5 - 8 minutes. Remove from oven and set aside. Meanwhile, in another sauté pan on medium to high, heat remaining 2 Tbsp(30 mL) oil. Add snap peas, season with salt and pepper as desired, and sauté for 1 minute. Add potatoes and toss quickly until reheated and combined with snap peas. Serve immediately alongside salmon, with lemon aioli on the side.
* Fennel pollen is a spice that is considered a delicacy, similar to saffron – a little goes a long way. It is available at most gourmet markets or specialty food distributors. Although fennel pollen’s taste is distinct from fennel seeds, you may substitute it with ground fennel seeds if needed.
SERVES 4

1 lb wild BC sablefish fillets, skin on (454 g)

Marinade
1/4 cup sake kasu (60 mL)

1/4 cup white miso (60 mL)

1/4 cup water (60 mL)

1 Tbsp mirin, or to taste (15 mL)

1 Tbsp minced ginger (15 mL)

2 Tbsp Japanese soy sauce (30 mL)

1 Tbsp Chinese dark soy sauce (15 mL)

1 tsp chilli flakes (5 mL)

1 tsp lemon zest (5 mL)

1 Tbsp each butter and olive oil (15 mL each)

1 cup thinly sliced leeks (250 mL)

1/2 lb oyster mushrooms, torn into bite-sized pieces (225 g)

salt and freshly ground black pepper, to taste

Cut wild BC sablefish fillets, on a bias, into 8 slices. Pat dry with paper towels and place in a shallow dish.

Combine all marinade ingredients in a blender and blend until smooth. Pour marinade over sablefish, and mix to coat well. Cover dish and marinate overnight. Preheat broiler to medium. Brush excess marinade off sablefish and place on non-stick cookie sheet or large heavy oven-proof skillet. Place fish under broiler and broil until golden, about 3 minutes on each side. Meanwhile, in a skillet over medium-high heat, heat butter and olive oil. Add leeks and stir-fry for 1 minute until lightly wilted. Add oyster mushrooms and sauté until the edges are golden, about 2 minutes. Season with salt and pepper to taste. When fish is cooked, transfer to warm serving platter, top with mushrooms and serve familystyle.
SERVES 4