Seafood sings in these dishes
B. C. SPOT PRAWN AND SCALLOP TARTARE
( From chef Kazuya Matsuoka of Miku and Minami restaurants) 8 fresh B. C. spot prawns, chopped 4 scallops, chopped 1 tbsp ( 15 mL) wasabi tartar sauce ( see recipe) 1 tsp ( 5 mL) cucumbers, chopped 1 tsp ( 5 mL) chives, chopped Lemon juice, from half lemon 4 thin slices of orange, rind removed In a large bowl, mix all ingredients except orange slices together. Place an orange slice on each plate. Shape tartare in 4 ring moulds atop the orange slices. Add garnishes and croutons around the tartar.
Wasabi tartar sauce 1 tbsp ( 15 mL) mayonnaise 1 tsp ( 5 mL) chopped capers 1/2 tbsp ( 7 mL) chopped cornichon 1/2 tbsp ( 7 mL) chopped shallots 1/2 tbsp ( 7 mL) chopped tarragon 1/2 tbsp ( 7 mL) whole grain mustard 1/2 tbsp ( 7 mL) wasabi paste
CORNMEAL- CRUSTED FANNY BAY OYSTERS WITH CUCUMBER AND RADISH SALAD
Oysters. You can eat them raw or cooked. Most would agree the bigger ones are easier to eat when cooked. This dish, from Recipes from the West Coast Gallery by Alison Malone Eathorne, Hilary Malone and Lorna Malone, is a tried and true way to cook ‘ em up. 3/ 4 cup ( 180 mL) all purpose flour Pinch of cayenne 2 large eggs 11/2 cups ( 350 mL) panko bread crumbs 1/2 cup ( 125 mL) cornmeal Salt and pepper 12 fresh oysters, shucked 1 cup ( 250 mL) canola oil
Cucumber and Radish Salad 1 small red onion, thinly sliced into half- moons 1 small bunch radishes, cut into rounds 1 English cucumber, thinly sliced into rounds 1 small bunch watercress, stems discarded 1/4 cup ( 60 mL) coarsely torn flat leaf parsley 1 tbsp ( 15 mL) olive oil Salt and pepper Mix flour and cayenne together in a small bowl. In second bowl, whisk eggs. In third bowl, combine panko and cornmeal. Season ingredients in all three bowls with salt and pepper. Pat oysters dry with paper towels. Lightly dredge them in flour, dip Combine and mix ingredients together.
Garnishes Baby greens with yuzu vinaigrette ( see recipe) Pickled vegetables ( see recipe) Croutons ( French baguette) with olive oil ( see recipe)
Yuzu vinaigrette 2 tbsp ( 30 mL) yuzu juice ( buy from Japanese grocery store) 1 tbsp ( 15 mL) olive oil 1/2 tbsp ( 7 mL) honey Combine and mix ingredients together.
Pickled Vegetables 1 cup ( 250 mL) rice vinegar 3 tbsp ( 45 mL) sugar 1 inch ( 2.5 cm) dry chili 2 red radish, quartered 4 cauliflower florets 1 small cucumber, cut into slices Mix vinegar, sugar and chill and pickle vegetables for 3 hours. them in beaten eggs and then coat in the panko mixture, pressing lightly to help the crumbs adhere. Set aside. In a non- stick sauté pan, heat canola oil over high heat until a pinch of flour sizzles when added. Working in small batches to ensure the oil remains hot, fry oysters, turning once, until coating is crisp and golden, 2 to 3 minutes per side. Drain on paper towels. Salad: In medium bowl, mix red onions, radishes, cucumbers, watercress and parsley. Dress with olive oil and season to taste with salt and pepper. Arrange oysters on a platter and spoon cucumber salad on the side.
Makes 12 oysters
The Match
You need the crisp, juicy mineral notes to cut into bread oysters, and Sauvignon Blanc is just the ticket.
— Anthony Gismondi Matua Valley Single Vineyard Sauvignon Blanc 2013 | Awatere Valley, Marlborough, New Zealand, $ 25 Fresh, delicate, juicy palate of passion fruit, grapefruit rind, gooseberry and spicy flavours to deal with crust. Chateau de Sancerre 2012 | Sancerre,
Upper Loire, Loire, France, $ 30 Lime rind, mineral and citrus fruit flavours will cut through the cornmeal and oysters to freshen each bite.
Croutons Thinly sliced baguette pieces Olive oil Toast or bake baguette and brush with olive oil.
Makes 4 servings
The Match Gewürztraminer brings a spicy, fruity dimension to this dish, brightening the flavours and cleansing the palate all in one.
— Anthony Gismondi Wine Saxon Estate Gewürztraminer 2012. | Okanagan Valley, $ 19 The bright, juicy palate with green peach, grapefruit and light lychee fruit flavours will bring an extra dimension to this delicate dish.
Cono Sur Bicicleta Gewürztraminer
2012. | Region del Valle Central, Chile, $ 11 One of the best affordable gewürztraminers made in the world replete with honey, dried lychee, ginger and apple skin flavours that support and enliven this prawn and scallop dish.
KUTERRA SALMON WITH PISTACHIO, BASIL AND MINT BUTTER
Karen Barnaby created this recipe for the launch of Kuterra- farmed Atlantic salmon, the first sustainable commercially farmed salmon in North America. 1/4 cup ( 60 mL) shelled pistachios 1/4 cup ( 60 mL) fresh basil leaves, packed 1/4 cup ( 60 mL) fresh mint leaves, packed 1 clove garlic, minced 4 tbsp ( 60 mL) unsalted butter, room temperature 1 tbsp ( 15 mL) lemon juice Six 5- oz ( 140 g) Kuterra salmon fillets sea salt and freshly ground black pepper 1/2 cup ( 125 mL) dry white wine Coarsely chop pistachios, basil and mint. Add to the butter along with lemon juice and season to taste. Stir until well combined. Transfer to a small bowl and refrigerate until cold. Butter can be prepared up to 4 days in advance. Preheat oven to 400 F ( 200 C). Butter a 9- by- 13- inch ( 22.5- by32.5- cm) baking dish. Lay out the salmon fillets in single layer. Pour the wine over the salmon and season to taste. Bake salmon until almost opaque on top, about 10 minutes. Divide the butter into 6 equal portions and place on top of each piece of salmon. Continue baking until the salmon is just opaque in centre, about 5 minutes. Transfer to plates and pour the baking juices from the pan over the salmon.
Makes 6 servings
The Match
Pinot Noir and salmon just work. Don’t overthink the match — just grab a glass and see for yourself.
— Anthony Gismondi Lomas del Valle Pinot Noir 2013 | Valle de Casablanca, Region de Aconcagua, Chile, $ 15 Cool brooding, juicy red fruit flavours with a touch of celery salt and spicy, smoky, red fruits that will easily support he salmon. Mud House Central Otago Pinot Noir
2010 | Central Otago, New Zealand, $ 20 Bright, vivid fruit is a Mud House specialty, and it’s all you need to accompany this delicious salmon recipe.