3 Drain rutabaga and return to saucepan, allowing to dry out slightly over residual heat from heating element. Add rutabaga to a blender or food processor along with butter, remaining ½ tsp (2.5 ml) salt and pepper. Pulse until desired texture is achieved. Return purée to saucepan, cover and set aside. 4 Place sablefish fillets, skin-side down, in an ovenproof baking dish or skillet, and spoon half reserved sauce over fish. Broil, watching carefully, until sauce bubbles and begins to brown. Spoon remaining half of sauce over fish. Continue to broil until fish is just cooked through, adjusting heat or rack position if sauce or fish is browning too quickly, about 5 to 8 minutes. An easy way to test doneness of fish is to insert a thin-bladed knife into thickest part of fish. It should meet with little resistance. 5 In a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add greens, season with a pinch of salt and sauté until warmed through but still maintains some bite, about 1 to 2 minutes. 6 To serve, divide rutabaga purée and sautéed greens among 4 dinner plates. Top
with fish, garnish with green onion and serve immediately. Serves 4 PAIRS WITH RUFFINO PROSECCO Italy $19.99 192153 YOSHI NO GAWA BREWMASTER’S CHOICE
¼ tsp (1 ml) fine sea salt 9 tbsp (135 ml) very cold unsalted butter, cut into chunks 2 large eggs, divided 4 egg yolks ⅓ cup + 2 tbsp (105 ml) granulated sugar, divided 1¼ cups (310 ml) whipping cream 1 tsp (5 ml) vanilla extract Cape gooseberries and fresh basil, for garnish 1 Make Poached Pears and let cool to room temperature while making tart crust. 2 In bowl of food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt until well combined. Scatter butter over dry ingredients and pulse until butter is coarsely chopped. Butter should vary in size from a flake of oatmeal to peas. Add 1 egg and pulse until dough comes together in large clumps. It’s ok if all the dry ingredients have not incorporated fully. Turn out dough onto a clean work surface and knead very lightly and sparingly, just until any wayward dry ingredients are incorporated. Form dough into a disk, wrap in plastic wrap or beeswax cloth and refrigerate for at least 1 hour or up to 2 hours.
PREMIUM HONJOZO SAKE Japan $23.99 27998 720 ml
CRÈME BRÛLÉE PEAR TART
1 recipe Poached Pears, recipe follows 1½ cups (375 ml) all-purpose flour ½ cup (125 ml) icing sugar
Powered by FlippingBook