Hot Smoked Whitefish 1 L Water ¼ C Kosher Salt ¼ C White Sugar Lemon Zest from one Lemon 1 Side Whitefish Bring to a boil, then turn off and allow to cool. Brine fish for 4 hours. Dry fish with paper towels, then hot smoke for approximately 20 – 30 minutes, until fish reaches internal temperature
Category Archives: Seafood
Oysters & Mignonette 12 East Coast Oysters (I prefer cocktail style) 1 Large Shallot, minced 1/4 C White Wine Vinegar Zest from 1/2 of a Lemon Cracked Pepper & Salt Finely chopped Chives For those of you who have dined in the restaurant for dinner, you are likely familiar with this dish. I often serve
Pickled Rhubarb Quinoa Salad 1 C White Wine Vinegar 1/2 C Sugar 2 t Salt 2 C Water 1 Clove of Garlic 1 T Mustard Seeds 1 t Allspice Handful Thyme Stems 2 Bay Leafs 1 t Dried Chilies 6 Stalks Rhubarb, julienned 1 C Quinoa, rinsed 2 C Chicken Stock 1 Red Onion, diced
Sweet Scallop Ceviche 8 U-10 Diver Scalopps, cleaned & cut in half (maintaining round shape) 2 Limes, juiced and zested 1 t Sambal Oelek 1 Large Shallot, minced 1/4 C Olive Oil Handful Lemon Balm & Tarragon 1 t Honey I love the rich flavour in scallops. This is a lovely way to enjoy scallops
Steamed Mussels, Double Smoked Bacon, Roasted Red Peppers, Triple Crunch Mustard, Cream 2 lb. Mussels 1 C Double Smoked Bacon, diced 1 Shallot, large 1 T Triple Crunch Mustard 1 Lemon, zested 2 Red Peppers, roasted and sliced 1 Scallion, chopped 2 T White Cooking Wine 1 C 35% Cream Parsley, fresh and chopped In
Seared Perch and Orange/Fennel Slaw 8 Lake Erie Perch 1 Orange, peeled and segmented Juice from 1 Orange 1 Bulb Fennel, shaved Cilantro 1/8 C White Wine Vinegar 2T Dijon Mustard XV Canola Oil Salt and Pepper In a large bowl, toss together the orange, fennel, juice and a handful of cilantro. Add vinegar, dijon, canola oil, salt and pepper,
Steamed Mussels, Roasted Garlic, White Wine 2lb. Mussels 1 Garlic, roasted and pressed 1 Shallot, large, peeled and chopped 1T Triple Crunch Mustard 1 Lemon, juiced and zested 1 Scallion, chopped 1C White Cooking Wine Parsley, fresh and chopped Salt and Pepper This is the second of mussels recipes to pair with your Pinot Blancs.