Lemon and Fennel Halibut en Papillote

 
This is one of my favourite ways to prepare fish. It's called, en papillote, which translates to mean "in parchment". Vegetables, a protein and seasonings are folded within a parchment paper parcel, and then roasted, thereby allowing the contents to steam inside the parcel. The method ensures that the fish remains moist and that the flavours are sealed in, to meld and perfume the fish. I love the fact that each person gets their own little puffed package to open, like a present, at the table. I most often use this method to cook fish, but you can also cook chicken this way, or even just vegetables, without a protein. The fact that the food is steamed also means that you can get away with using less oil, then frying would allow. Experiment with whatever you have on hand. You can also add a little white wine, for some added flavour and moisture if you want more sauce.

Bon Appetit! 

Lemon and Fennel Halibut en Papillote

1 lemon 

2 halibut steaks

1 fennel bulb, with fronds

1 T capers 

1 t olive oil 

salt and pepper

Preheat oven to 400 degrees. 

Prepare two large squares of parchment paper. 

Slice fennel bulb thinly and divide between parchment squares. Ensuring that the pile is slightly to the side of the center. 

Season the fish with salt and pepper.  

Place fish over the piles of fennel. 

Divide capers between fish.

Chop fennel fronds and sprinkle approximately 1 T over each fish steak. 

Slice lemon thinly and place lemon slices over fish steaks.

Use remaining lemon juice to sprinkle over fish. Drizzle olive oil over fish. 

Fold paper in half and crimp the edges of paper to form a half moon shape. 

Place packages on a cookie sheet and bake for approximately 10 minutes or until parcels are puffed.

~ serves two ~

 Pairs well with whole wheat couscous, and sauteed baby bok choy! 

Salmon and Avocado Cold Rolls

This recipe is a great way to use up leftover salmon. I used leftover miso-glazed salmon, which was a fantastic match to the other ingredients in the recipe. You could also use cooked shrimp, crab, lobster or chicken. This recipe is loosely based on Dinah Koo's of Toronto's "Tiger Lily's Noodle House".

Salmon and Avocado Cold Rolls
~ 8 rolls ~

Rolls:
5 oz brown rice vermicelli noodles
2 carrots, peeled and shredded
1 cup cucumber, de-seeded and shredded
bunch mint leaves, chopped fine
bunch basil leaves, chopped fine
bunch chives, chopped fine
6 oz salmon
1 avocado
1 T toasted sesame seeds
16 rice papers, two per roll

Sauce:
1 T dark honey
1/4 cup soy sauce
2 T hoisin sauce
1/2 cup rice wine vinegar
1 T sesame oil
1 clove garlic, minced
1 thumb fresh ginger, minced
juice and zest of two limes
pinch red chili flakes

Prepare vermicelli noodles by soaking in hot water until noodles are soft. Rinse with cold water and drain well. Add to large bowel. Drain excess water from shredded carrots and cucumber and add vegetables to noodles. Add fresh herbs (mint, basil and chives) to noodle mixture.
Prepare sauce by mixing all ingredients in a bowl.
Add half of the sauce to the noodle mixture.
Prepare a water dish by filling a large pie plate or large bowl with very hot water.
Soak 2 rice paper rounds, per roll, in the hot water for 1 minute.
Lay softened papers, one on top of the other, on a clean board.
Place a large mound of noodle mixture onto center of round.
Top with a couple of slices each, of avocado and salmon.
Sprinkle with toasted sesame seeds.
Fold the bottom of the paper above and over the mixture, tucking in the sides. Roll another quarter turn, re-tuck in the sides and then continue to roll until mixture is completely wrapped. The rice paper will naturally stick to itself, creating a seal.
Tip: soak two more papers while rolling each roll, in order to make the process quicker.
Serve rolls, cut down the middle, with remaining sauce.

Smoked Salmon and Chevre Quiche

I originally made this recipe with "Indian Candy" which is a somewhat derogative term for maple smoked salmon. However, this morning I found myself without. I did, however, have some sustainable smoked wild caught keta salmon on hand. If you want some veggies added, sauted spinach with nutmeg is a great addition.

I have used the pastry recipe that my mother used for years, however a butter based pastry recipe would be equally as good.

Indian Candy and Chevre Quiche:

Pastry:
2 Cups all purpose flour
1 t salt
1/2 cup shortnening
1/2 cup lard
1 egg
1 T white vinegar
2 T cold water

Sift flour and salt. Cut fats into flour mixture with pastry cutter. In a separate bowl, combine remaining liquids. Pour liquids over flour mixture and combine with fork until mixture just comes together. Pour out onto floured surface. Divide into two disks. Cover with plastic wrap and refrigerate until needed. Makes two pie crusts or one double pie crust.

Filling:
5 eggs
1 1/2 cups whole milk
1 cup sour cream or plain yogurt
2 T chopped chives
3 cups fresh baby spinach, wilted
1 shallot
1 T olive oil
1 clove garlic
1/2 t fresh nutmeg
250 grams smoked salmon
1 cup chevre
salt and pepper

Combine first three ingredients in the bowl of an electric mixer. Beat on high until well mixed. Saute shallots, garlic, salt and pepper in olive oil until soft. Roll out pie crust and fit to spring-form pan and chill for 20 min. Crumble the cheese, and salmon onto the chilled base of a pie crust.

Pour egg mixture over the crust. Cook in 400 degree oven for approximately 35- 45 minutes, or until centre is puffed and set.

Roasted Rainbow Trout with Quinoa and Greens

This is one of my go to, weeknight recipes... it is fast, nutritious and quite soul satisfying!

Quinoa, pronounced Keen-wa, is an ancient grain that has been a popular food staple in South America for thousands of years. It is easy to prepare (it follows the same prep as rice) and has a nutty, fluffy, creamy texture when cooked! It is also one the most nutritious grains/cereals/seeds on the market today, loaded with protein, magnesium, iron, copper and phosphorus!

If you can't find quinoa, I have often substituted whole wheat couscous or bulgur wheat, both are equally delicious!

Roasted Rainbow Trout
2 sides rainbow trout
1 lemon, sliced thin
1/2 bunch dill (or another fresh herb)
sat and freshly ground black pepper
olive oil
butcher's twine

Preheat oven to 4oo degrees. Liberally salt and pepper both sides of trout. Place one side of trout on baking dish, skin side down. Place half of dill (or other herb) over trout, followed by slices of lemon, remaining half of herb and then remaining half of trout. Tie sides together with butchers twine. Brush with olive oil. Roast for 15 minutes or until done to your liking.

Quinoa
1 cup organic quinoa
2 cups organic free range chicken stock
1 t salt
1 t olive oil
zest of one lemon
3 T dill chopped fine

Bring quinoa, chicken stock, salt and olive oil to boil. Cover and reduce heat to low. Simmer for 15 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with fork. Add zest and dill and stir to combine.

Greens
1 T olive oil
3 cloves garlic
2 medium bunches greens (I used rainbow chard), chopped
1 T butter
salt and freshly ground black pepper
1 T lemon juice

Heat butter and olive oil over medium high heat until melted. Add garlic and greens. Season with salt and pepper. Saute until wilted. Finish with lemon juice.

Broiled Miso and Maple Glazed Salmon with Sesame Noodles and Bitter Greens

Miso is one of the most under-appreciated ingredients in the North American diet. However, it is super easy to use in a variety of ways beyond the ubiquitous soup (don't get me wrong, I adore the clean flavours of a great bowl of miso soup).

This delicious classic combines four things that I am trying to get more of in my diet, omega 3 rich fatty fish, buckwheat (soba noodles), greens, and miso. The salty/earthy flavours of this dish pair well with a white wine that has bright citrus flavours or with a crisp, dry beer such as Asahi dry.

Serves 4

Broiled Miso and Maple Glazed Salmon

4 6 oz salmon fillets
3 T miso (white)
1 T soy sauce
1 t sesame oil
1 T dry sherry
1 T rice wine vinegar
1 T maple syrup (or honey)
black pepper

Combine ingredients, spread over salmon. Place over rack on second from top position. Broil salmon for 8-10 minutes or until done to your liking.

Sesame Noodles with Bitter Greens
2-3 T tahini paste
1 T dark sesame oil
juice and zest of one lime
3 T chicken stock
2 T dark soy sauce
2 t honey
2 or 3 thai bird chilies (or 2 t sriracha chili sauce)
1 T fresh ginger, minced
3 cloves garlic, minced, divided
1 large bunch bitter greens (examples: kale, chard or rapini), chopped coarsely
2 t vegetable oil
1/2 sweet pepper, julienne
1 16 oz package soba noodles
salt and black pepper
black sesame seeds


Combine first eight ingredients as well as 2 garlic cloves in a bowl, whisk well. Cook noodles according to package directions, drain and rinse with cold water. Add oil to skillet add greens, season and stir-fry until soft. Add greens to cold noodles. Add sweet pepper. Toss with dressing.

Serve fish over noodles, sprinkled with black sesame seeds.

Marinated Anchovies

Fresh anchovy fillets, marinated in lemon, olive oil, apple cider vinegar and sea salt.

I discovered how easy it was to make my own marinated anchovies on a recent trip to the Amalfi coast. We stayed in a small village called Praiano, and became well acquainted with the local fish monger, who provided us with these beautiful little fishes.

Ingredients

one kilo (two pounds) fresh anchovies, cleaned
1/3 cup extra virgin olive oil
juice of 4 large lemons
3 T apple cider vinegar
1 T sea salt
handful fresh lemon leaves or fresh parsley for garnish (optional)

Wash and dry anchovies and set aside in a large shallow bottomed bowl. Combine the next four ingredients and pour over anchovies. Leave to marinate overnight in fridge. Serve garnished with fresh parsley or lemon leaves, with hearty Italian bread for dipping in the beautiful oil.