A recipe is only one piece of the puzzle.
In
most of Canada winter has its hands on the land and on our bones,
but that does not mean the only seafood available is from ice
fishing. Markets have a plentiful supply of fresh seafood and fresh
is always the very best. In this collection of recipes I have
pickerel, salmon, balls made with shrimp and yes, pickerel. The
taste of the sea is a light, yet filling fare good for both your body
and your mind. The salmon has been dressed up in a summery fashion
with mangoes, cherry tomatoes and baby cucumbers. A warm fresh salsa
has been tossed in with the soft and gentle flesh of pickerel.
Finally balls, fish balls of any kind, seem to be favourites with
both young and old. Here the balls are a mix of shrimp and pickerel,
keeping them light yet full of flavour. They can be paired with Thai
Rice Noodles, linguine drizzled with a little olive oil and dusted
with grated Parmigiano-Reggiano, or as leftovers on a sub sandwich.
So yes it may be a little cold in Canada but seafood, well it has a
way of reminding of us of the ocean and rolling waves on a beach.
Anyhow winter will be over soon.
Crusted
Pickerel with Fresh Salsa
2
lb fresh pickerel fillets
1
cup Parmigiano-Reggiano cheese, grated
1
tbsp roasted garlic & pepper seasoning (Club House)
2
tbsp fresh basil, finely chopped
2
red onions, roughly chopped
2
large tomatoes, chopped
1
orange bell pepper, chopped
1
red bell pepper, chopped
227
g sliced mushrooms
2
cups fresh chopped pineapple
1
bunch green onions, chopped
2/3
cup pineapple juice
1
bunch asparagus, chopped
Mix
Parmigiano-Reggiano cheese, roasted garlic & pepper seasoning and
fresh basil.
Lightly
rub fillets with a little oil then generously layer the parmigiano
mixture
over
fillets and gently pat down.
Pan
fry the fillets on medium heat.
In
a fry pan add onions and mushrooms with 2 tablespoons of oil.
Cook
till onion turns translucent, then add bell peppers and green onion,
cook for five minutes.
Add
pineapple chunks, pineapple juice and asparagus. Cook for eight
minutes till sauce thickens.
Serve
the crusted pickerel over the salsa.
(Serves
4)
Summery
Salmon
2
lb salmon fillets
½
cup each, fresh basil & dill, finely chopped
2
tbsp roasted red chili paste
2
tbsp lemongrass, finely chopped
1
tbsp fresh ginger, finely chopped
2
tbsp olive oil
1
tbsp red wine
6
baby cucumbers, thinly sliced at length
2
mangoes, thinly sliced
1
cup cherry tomatoes, cut in halves
Preheat
oven to 400° F.
Place
salmon fillets on baking dish, season to taste with salt and pepper,
place fresh basil and dill on top and bake for 15 minutes.
In
a bowl combine red chili paste, lemongrass, fresh ginger, olive oil
and red wine.
On
a platter arrange sliced cucumbers, mango and cherry tomato.
Place
salmon fillets over the top and drizzle with chili oil.
(Serves
4)
Shrimp
& Pickerel Balls
30
medium shrimp, deveined and peeled
1
½ lb pickerel, broken
¼
cup each, finely chopped basil and sage
1
egg
½
cup bread crumbs
salt
& pepper to taste
fettuccine
pasta
white
truffle oil, for drizzle
½
cup basil, finely chopped
baby
bok choy
Sauce
¼
cup olive oil
2
tbsp balsamic vinegar
½
cup red wine
Garnish
¼
cup each fresh basil & sage, finely chopped
In
a food blender combine shrimp, pickerel, chopped basil and sage,
begin to blend,
add
egg, bread crumbs, salt and pepper.
Blend
till all ingredients are well mixed and smooth.
Form
into balls.
Heat
oil in a pan and begin to brown the balls.
Combine
olive oil, balsamic vinegar, red wine and fresh basil.
Pour
over browning balls and cook till balls are fully cooked,
approximately eight to ten minutes.
Boil
fettuccine, drain and drizzle with white truffle oil, sprinkle with
chopped basil.
In
a fry pan pour ½ cup oil, place baby bok choy in and let bok choy
wilt only a little.
Serve
the balls over wilted bok choy and fettuccine.
(Serves
6)
Nippon
Salmon
2
lb salmon fillets
sweet
& smoky Hibachi seasoning
2
lb spinach, chopped
1
bag carrot stix
1
broccoli crowns
500
g shiitake mushrooms, chopped
Sauce
1
cup soy sauce
½
cup rice vinegar
¼
cup dry white wine or sake
¼
cup fine brown sugar
Preheat
oven to 375° F.
Season
salmon well with sweet & smoky hibachi seasoning
and
cook skin side down for ten minutes.
Chop
the spinach coarsely. Cut broccoli into small individual crowns.
In
a frying pan begin to cook the carrot stix for about three to five
minutes, add broccoli and mushrooms, cook for another five minutes.
Add
spinach and cook only to wilt the leaves down not to overcook.
In
a separate small pan combine soy sauce, rice vinegar, white wine and
brown sugar.
Over
low heat cook till the sugar fully dissolves, stirring constantly.
Plate
the spinach mix and salmon fillet over the top and pour two
tablespoons of the sauce over it.
(Serves
4 - 6)
Orange
Chipotle Salmon
6
salmon fillets
orange
chipotle sauce (Braswell's Select)
6
whole corn on the cob
2
mangoes
2
white flesh peaches
1
cup sweet red chili sauce
Preheat
oven to 375° F.
Spread
foil over baking tray and lay the salmon skin side down.
Pour
generous amount of orange chipotle sauce over fish and bake
for
approximately ten minutes.
Check
to see if a little more sauce would be required and cook till desired
doneness.
Cut
the kernels off the cobs and boil covered in
salted
water for approximately 15 to 20 minutes, till corn is soft.
Cut
mangoes and peaches into chunks.
Drain
the corn then add mango and peach, pour sweet chili sauce and mix.
Keep
over medium heat stirring gently to coat everything well and only to
warm through
the
flesh of the mango and peach.
Serve
salmon over the fresh warm salsa.
(Serves
4 - 6)
