6 Arrange tuna slices on serving platter. Garnish with julienned and sliced red radishes, daikon, cucumbers, broccoli flowers, a quarter of the ponzu jelly, sesame seeds and nori. Sprinkle with sesame oil. Serves 2 to 4 PAIRS WITH GRAY MONK PINOT NOIR BC VQA $23.99 251835 QUAILS’ GATE DRY RIESLING BC VQA $19.99 308312
juice, parsley and remaining 1 tbsp (15 ml) olive oil. Serve with sliced ciabatta bread. Serves 2 to 4 PAIRS WITH
PAIRS WITH MISSION HILL RESERVE SAUVIGNON BLANC BC VQA $25.99 388629 WILD GOOSE PINOT GRIS BC VQA $19.99 536227
TANTALUS PINOT NOIR BC VQA $39.99 200881 FIVE VINEYARDS CHARDONNAY BC VQA $16.99 518530
BC ALBACORE TUNA TATAKI 1 x ¼ oz (7 g) package powdered gelatin ¼ cup (60 ml) cold water
BC SCALLOP CRUDO WITH BACON ¼ cup + 2 tbsp (90 ml) granulated sugar, divided ¼ cup (60 ml) fish sauce 2 tbsp (30 ml) water 2 tbsp (30 ml) freshly squeezed lime juice 1 small Thai (bird’s eye) chili, thinly sliced 1 small shallot, thinly sliced 1 lb (450 g) BC scallops, thawed if frozen 1 tbsp (15 ml) kosher salt 2 oz (60 g) bacon or pork belly, cut into ¼-in (0.6 cm) cubes 1 In a small bowl, mix ¼ cup (60 ml) sugar, fish sauce, water, lime juice, chilies and shallots. Set aside and let sit for at least 30 minutes. 2 Cut scallops in half. In a medium non- reactive bowl, mix salt with remaining 2 tbsp (30 ml) sugar, add scallops, toss and let cure in refrigerator for 30 minutes. Remove from refrigerator, rinse and dry well with paper towels. 3 In a small pan over medium heat, cook bacon until fat has rendered and it’s crisp and golden on all sides, about 5 minutes. Drain and set aside. 1 handful fresh cilantro leaves 2 tbsp (30 ml) chili garlic oil 1 tbsp (15 ml) fried garlic 4 To serve, divide scallops evenly between dishes. Pour 2 tbsp (30 ml) sauce per serving. Garnish with chilies and shallots from sauce, bacon, cilantro, chili garlic oil and fried garlic. Serves 4 PAIRS WITH SEE YA LATER RANCH NELLY ROSÉ BC VQA $17.99 229096 DIRTY LAUNDRY HUSH WHITE BC VQA $19.99 173722
½ cup (125 ml) ponzu, or ½ cup (125 ml) soy sauce + 1 tbsp (15 ml) freshly squeezed lime juice + zest of 1 lime 2 tbsp (30 ml) rice vinegar ¼ cup (60 ml) granulated sugar 1 previously frozen albacore tuna loin, thawed 1 tsp (5 ml) kosher salt 1 pinch freshly ground black pepper 1 tbsp (15 ml) vegetable oil 3 red radishes, divided ¼ medium daikon radish, peeled and cut into ½-in (1.25 cm) cubes 1 mini cucumber, cut into ½-in (1.25 cm) cubes 1 small handful broccoli flowers or pea shoots 1 tsp (5 ml) black sesame seeds 2 pieces toasted nori snacks, crumbled 1 tsp (5 ml) sesame oil 1 To make a ponzu jelly, in a small bowl, sprinkle gelatin over water and let sit for 5 minutes. 2 In a measuring cup, combine ponzu, rice vinegar and sugar. Add enough water to reach 1¾ cups (430 ml). Pour into a small saucepan and bring to a boil over high heat. Turn off heat and add softened gelatin. Mix well and let cool to room temperature. Once cooled, transfer to a container or bowl. Cover and refrigerate until set, about 3 hours. This will make more than needed. Any remaining jelly can be kept covered in refrigerator for up to 1 week. 3 Dry tuna well with paper towels. Trim off belly portion of loin. Season with salt and pepper. 4 In a non-stick frying pan over high heat, heat vegetable oil. Sear tuna for 2 minutes on each side, just until golden brown. Remove from pan and chill in refrigerator until cool. Slice into 1-in (2.5 cm) slices. 5 Julienne 2 red radishes and thinly slice remaining red radish.
BC HALIBUT CRUDO 8 oz (225 g) cherry tomatoes, halved 4 tbsp (60 ml) extra-virgin olive oil, divided 1 tsp + 3 tbsp (50 ml) kosher salt, divided 3 tbsp (45 ml) granulated sugar 1 lb (450 g) previously frozen halibut, thawed, trimmed to a rectangle and skin removed 1 cup (250 ml) bread torn into ¼-in (0.6 cm) pieces 1 tsp (5 ml) capers 6 cured black olives, pitted, roughly chopped 1 lemon, zest and juice 1 handful fresh flat-leaf parsley leaves 1 loaf ciabatta bread 1 Preheat oven to 300 F (150 C). 2 In a bowl, mix cherry tomatoes, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt. Transfer to a parchment-lined baking sheet and bake for 2 hours, turning halfway through, until wrinkled and partially dry. Set aside. Oven- dried tomatoes can be kept in an airtight container in refrigerator for up to 3 days. 3 In a small bowl, mix remaining 3 tbsp (45 ml) salt and sugar. Sprinkle liberally over all sides of halibut and place on a paper towel– lined plate or pan. Refrigerate for 1 hour. After 1 hour, rinse off salt and sugar mixture and dry well with paper towels. Put back in refrigerator until ready to serve. 4 Preheat oven to 375 F (190 C). Toss bread with 2 tbsp (30 ml) olive oil and toast in oven for 5 to 10 minutes, tossing halfway through, until golden brown. Set aside. 5 To serve, thinly slice halibut and place on a serving platter. Garnish with tomatoes, toasted bread, capers, olives, lemon zest and
136
Powered by FlippingBook