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Additional info for A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Crispy hake 3/4 cup panko (Japanese bread crumbs) 1/4 cup olive oil 4 skinless hake fillets (each 4 to 6 oz) 2 Tbsp organic baby cilantro leaves Finish stew Add chives, mussels, and butter to the pan of stew. Heat on low heat until butter melts completely. Stir well to combine. To serve Ladle curried mussel stew into individ- ual bowls. Top each serving with a piece of crispy hake and garnish with cilantro leaves. indd 37 9/12/08 3:37:13 PM Duck Bacon–wrapped Halibut Cheeks with Tomato Fennel Sauce Matthew Horn, The Masthead Restaurant, Cowichan Bay, British Columbia Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid Smoked duck bacon 1/2 cup canola oil Note This dish can also be made using store- 1/4 cup maple syrup bought prosciutto as a substitute for the duck bacon.
Heat an ovenproof stainless steel frying pan on medium-high heat, then add butter and canola oil. Once the pan is sizzling, sear wrapped halibut pieces on one side until the bacon is caramelized, about 3 minutes. Transfer to the oven and cook for 2 to 3 minutes, or until the halibut is flaky but not dry in the centre. Remove from the oven. Halibut cheeks 1 lb halibut cheeks, in 1 1/2-inch dice 1 Tbsp butter 1 Tbsp canola oil 1 Tbsp freshly chopped rosemary, for garnish 1 Tbsp freshly chopped thyme, for garnish Finish sauce Heat sauce in a medium sauce- pan on medium heat.
2 Tbsp all-purpose flour 1/4 tsp salt 1/4 tsp cayenne pepper 1/4 tsp black pepper 2 eggs, beaten 1 1/2 cups finely chopped raw or blanched almonds 4 skinless catfish fillets (each 6 oz) 1/2 cup olive oil or vegetable oil 1 lemon, in 8 wedges, for garnish To serve Arrange catfish fillets on four warmed plates. Sprinkle with sea salt to taste and serve with wedges of lemon. , Raza, Montreal Dogfish Pacific: Some concerns; Atlantic: Avoid Halibut Atlantic, Pacific, Canada, bottom long-line: Some concerns; US, trawled: Avoid 1 lb sashimi-grade dogfish or halibut fillets, in very thin strips 1 red onion, very finely sliced 1/4 tsp rocoto paste or puréed chipotle peppers 1/4 tsp salt Juice of 8 limes 2 ice cubes 6 to 7 sprigs cilantro, for garnish 4 sweet potatoes, peeled and boiled Note Rocoto paste is made from medium- hot red chili peppers and is available at Latin food markets.
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