Hal­ibut Ce­viche

Whistler Traveller Magazine - - TASTE OF WHISTLER - 604-932-3433 | bear­foot­

Renowned for her artis­tic plat­ing and cre­ative use of sea­son­ally fresh ingredients, Ex­ec­u­tive Chef Melissa Craig of­ten of­fers a juicy ce­viche to stim­u­late palates at the beginning of her elab­o­rate tast­ing menus. This vi­brant ren­di­tion, as eye-catch­ing as it is sat­ing, is a jewel-like ex­am­ple of her so­phis­ti­cated style. Free of gluten, dairy and shell­fish, the full-sized ap­pe­tizer works well for al­most any diet — ex­cept for those guests with fish al­ler­gies. Clean, sum­mery hal­ibut is a per­fect com­ple­ment for the herba­ceous cu­cum­ber-and-cilantro broth. Mild trout roe, com­pressed cu­cum­ber and tapi­oca crisps lend tex­tu­ral pop and crunch, while can­died kumquat adds a sur­pris­ing touch of sump­tu­ous sweet­ness. “I re­ally like do­ing ce­viche with hal­ibut,” Craig ex­plains. “It can dry out re­ally fast when you cook it. This prepa­ra­tion keeps the fish fresh and moist.”

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