Crispy Pickerel with Chorizo and Green Lentil Ragout
May11

Crispy Pickerel with Chorizo and Green Lentil Ragout

Both Harissa with its characteristic heat and the lemony-flavoured Sumac are available at Persian food markets.  Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo and kale, could easily stand on its own The Fish: ½ tsp garlic powder ½ tsp sumac 1 Tbsp Harissa chili powder 1 tsp salt ½ cup red lentils, toasted and ground 1 cup all purpose flour 4 large pickerel fillets olive oil for frying Blend...

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Pan-Fried Pickerel
Jul22

Pan-Fried Pickerel

This simple pickerel supper allows the delicate flavours of freshwater fish to shine. Serve with a garden green salad topped with Saskatoon Berry Vinaigrette. Ingredients: 1/4 cup all-purpose flour (60 mL) 1/4 tsp salt (1 mL) 1/4 tsp pepper (1 mL) 2 lbs pickerel fillets (1 kg) 3 Tbsp canola oil (45 mL) 4 lemon wedges Preparation: Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture....

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Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise
Oct29

Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise

This fish soup recipe originally came from George Koyionis, a Greek Cypriot seafood vendor at Toronto’s St Lawrence Market.  In the late 80’s his reputation for providing customers some of the finest product in the city was firmly entrenched. The Mayonnaise ½ cup (125 mL) roasted, skinned hazelnuts 1 egg 2 – 3 large garlic cloves ½ tsp ( 2 mL)  salt 1 ½ tbsps (20 mL) lemon juice 1 ½ tbsps (20 mL) cider or wine vinegar ¾ cup (175 mL)...

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Tagliolini with Black Beluga Lentils and Butter Poached Lobster
May11

Tagliolini with Black Beluga Lentils and Butter Poached Lobster

Pasta y Fagioli is a classic of Italian cuisine. Derived from la Cucina Povera (cuisine of poverty) Italians have long combined pasta and legumes for a nutritional punch above its weight. This elegant variation is la Cucina Povera elevated to the “n”th degree.  Tagliolini is tagliatelle that is ½ the width. If you don’t have the resources to make the pasta,  any quality tagliolini (or tagliatelle) will do.  Fettucine is too thick for...

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Halibut Time!
Aug17

Halibut Time!

Chefs treasure the snowy, sweet flesh of B.C. halibut and over the years I’ve been lucky enough to haul in a couple.  But none have been as large as those of these four utterly happy fishing guides in a scratchy photo of their trip out to the wild Pacific off the west coast of Vancouver Island. Chef Quang Dang, when he was at DIVA at the Met, served it to me at lunch lasts May.  The flavour was reminiscent of many happy times. ...

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