DOUBLE THE MEAT, DOUBLE THE FLAVOUR
Our Beef and Bison Kebabs are sure to be a summertime hit
Canadian cuisine can be hard to define, but one thing is for sure: From sea to shining sea, our country produces an abundance of delicious local food. Whether it’s produce, grains, legumes, livestock or seafood, it won’t be difficult to find something Canadian to help you celebrate Canada’s 151st this weekend.
A relative of salmon and trout, Arctic char can be easily found in most supermarkets.
Our Arctic Char en Papillote is a classic preparation. The fish, carrots, and leeks gently steam in the parchment packet, so that it comes out tender and flavourful, as it is infused with the flavours of butter, lemon and dill.
Feel free to substitute your favourite summer vegetables, like zucchini or fennel. The fish and vegetables can also be wrapped in foil instead of parchment paper for cooking on the grill or over a campfire.
Our Beef and Bison Kebabs highlight two well-known Canadian meats. Tender cubes of beef and bison sirloin are marinated in a sweet and spicy mixture of parsley, shallots, lemon, garlic, honey and Sriracha, then threaded on skewers with red peppers, cherry tomatoes, red onion and mushrooms and quickly grilled for a colourful and tasty dish. Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
ARCTIC CHAR EN PAPILLOTE
Serves: 4
4 Arctic char fillets (about 4 oz/114 g each)
1 cup (250 mL) julienned carrots
1 cup (250 mL) julienned leeks (white and tender light green portions only)
1/4 cup (60 mL) salted butter, softened
4 stalks fresh dill
12 lemon slices
1. Preheat oven to 350°F (175°C).
2. Cut four pieces of parchment paper, each measuring 12x16 inches (30x40 cm). Fold each piece in half; unfold.
3. Place 1 fillet in centre on one side of each piece of parchment paper. Top each fillet with 1/4 cup (60 mL) carrots, 1/4 cup (60 mL) leeks, 1 tbsp (15 mL) butter, 1 dill stalk and 3 lemon slices.
4. For each piece, fold parchment paper over filling so that edges of parchment paper meet.
5. Starting at one end of parchment paper, begin closing all edges by making small overlapping folds, forming a packet. Twist end of parchment paper and fold under to seal packet completely.
6. Transfer packets to a large rimmed baking sheet.
7. Bake for 15-18 minutes or until fish flakes easily with a fork.
8. Place packets on individual dinner plates.
9. Cut open packets and serve immediately.