Fennel from Fertile Farm is Fabulous on CBC's Weekend Morning Show!

Yesterday I had the pleasure of presenting two ways to prepare fennel on CBC's Weekend Morning Show with Nadia Kidwai.  Fennel is surprisingly versatile and we can get it grown locally at St. Norbert's Farmer's Market at Fertile Farm.  They have such a wonderful variety of locally grow produce and are a wonderful newcomer family from China.

The first recipe is en pappiote, or cooked in paper.  This is so easy and you can make this in a toaster oven.  The Steelhead Trout comes from Watersong Farm, in Warren, Manitoba. This gorgeous fish is available each week at Gimli Fish.  They will also be coming to the 201 Portage Ave. Farmer's Market on Friday's!

1.Simply take a fillet and cut into portions, place on the parchment paper and top with your favourites.  Here, I topped the fillets with shaved fennel bulb, chopped fennel fronds, butter, and salt and pepper.  Bake at 350ºF for 10 minutes.  Serve immediately.  It will be a present at each setting!

 The second recipe is also very easy.  I sautéed shaved fennel bulb with thinly sliced red onion and dried red chilies in olive oil until almost caramelized, with salt and pepper.  I finished with cream and white wine and tossed with cooked spaghetti.  Grate Parmesan over the pasta and it has a remarkable smokiness, almost bacon-like, as a vegetarian pasta.

Enjoy!

Spring will be Sprung. Pickerel and Spring on CBC's Weekend Morning Show

 Tomorrow morning after the 8:30AM news, I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry Macleod.

I chose these recipes for a few key reasons.  First, the Winter Pickerel season ends on March 31st so get them now!  These sweet, pink fillets are delicious and very versatile.  Second, these recipes are very simple to make at home and since the ingredients are so close to home, even easier.   Third, whether observing Lent or celebrating Spring and the Vernal Equinox, these recipes fit.

Enjoy!  Spring will come. (photos tomorrow).

(Prepping parchment paper fish, photo by Karen Peters)

Parchment Paper Fish
Per Fillet:
1 fillet Pickerel – now on sale at Gimli Fish
1/2 carrot, peeled and then peeled into strips
1-2 spears asparagus, in ribbons or sliced on a bias
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade (or pesto)
parchment paper
spray olive oil*

Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, asparagus and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

Pickerel Fillet Fish Tacos
Serves 2

2 pickerel fillets
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)

Marinade the fish in the juice and spices for at least 20 minutes.

1 thinly sliced red onion (I caramelized it)
sour cream
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema
Warmed corn tortillas (toasted for a few minutes)

Prepare all of the dishes for the taco and then sauté the fish in a bit of olive or canola oil, 1 -2 minutes per side. Remove fish from heat and flake. Assemble tacos and enjoy!