Last night I had the distinct pleasure of presenting some recipes at the MLCC for the excellent local fish that we have in Manitoba. MLCC Product Ambassador Stephen Moran presented wonderful pairings for each course which I will add to this entry later today.
The fish and caviar are all available at Gimli Fish. As an addition to the evening, I also sampled Smoked Manitoba Goldeye for the guests of the MLCC event.
Classic Caviar Station
Toast triangles or crostini
Chopped hard boiled egg
Thinly sliced red onion
Pickerel Cheek Salad
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh tarragon (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)
1 large bowl full baby salad greens (can use mixes or spinach or arugula)
Oil and vinegar vinaigrette (1 part vinegar:3 parts good oil, salt and pepper and dried herbs and/or 1 tsp Dijon mustard). Try different vinegars such as sherry, balsamic, apple cider, champagne, etc.
Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper. Toss in with prepared salad and serve immediately. You can also let the pickerel cheeks cool first and then serve cold.
Pea Shoot Pesto on Arctic Char
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts (or almonds)
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.