The Pacific Plate with the Gourmet Warehouse
Wild BC Salmon, Wild Pacific Halibut, and BC Crab have teamed up with Caren McSheery of the Gourmet Warehouse to bring you a seafood extravaganza called “The Pacific Plate”. Dive into the world of Pacific Northwest treasures like salmon, crab, and halibut, and enjoy BC-inspired seafood dishes such as a fresh Dungeness crab salad and pan-seared wild Pacific halibut.
Recipes by Gourmet Warehouse. In collaboration with the Wild Pacific Halibut and BC Crab.
Fresh Dungeness Crab Salad with Whipped Burrata
1 pound fresh Dungeness crab, shelled and flaked, give a good squeeze of lemon juice
2 balls Italian Burrata, drained
3 perfect avocados
1/2 cup finely chopped parsley
Guacamole:
avocados, pit and peel the avocado
1/2 cup finely diced red onion, transfer to a bowl of cold water to soak, this removes the sting.
2 minced garlic cloves
juice of 1 large lime
splash of tabasco
10 chopped grapes tomatoes
1 cup chopped cilantro
sea salt & ground pepper to taste
To make the guacamole, mash up the avocados, add the garlic, lime juice, splash of tabasco, the tomatoes, cilantro. Drain the onion, blot dry and add to the bowl along with the S & P. Mix well and taste for seasoning.
Instructions:
Place the burrata balls in a bowl and give them a good whisk. Spread a circle of burrata on a round plate, if you have pastry circles they make it easy, if not just wing it.
Carefully spread the guacamole over top leaving about a 1 inch edge around the circle.
Top with the reserved crab, and drizzle with the lemon vinaigrette. Then finish with a nice sprinkle of the chopped parsley.
Lemon Vinaigrette:
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar. “Reale is my favourite”
1/3 cup lemon infused olive oil
1/2 cup really good olive oil
sea salt and pepper
Instructions:
Whisk the mustard and vinegar together, then slowly whisk in both oils, add the S&P and taste for seasonings. Serve over Arugula or crisp pita chips
Serves 6-8
Miso Glazed Salmon
The glaze can be made several days ahead and kept refrigerated. 1-2 days maximizes the depth of flavour in the fish.
1/4 cup sake
1/4 cup mirin
4 Tablespoons white miso paste
2 Tablespoons berry sugar
1 Tablespoon brown sugar
2 pounds fresh wild BC Salmon cut into 6 equal portions
Instructions:
In a small stainless saucepan heat the sake and mirin together. Whisk in the miso paste. It will be a bit lumpy so continue to whisk to smooth it out. Add the sugars and continue to cook on medium heat until the sugar is dissolved and the marinade is smooth. Cool completely.
Place the fish in a large zip lock freezer bag and pour in the cooled miso marinade in. Coax out the air, seal the bag and let the fish marinate for 1 day and up to 2.
When ready to cook, remove the fish, discard the marinade, scrape off any excess miso. Heat a non stick pan to high heat, sear the fish on each side for 2 minutes each, then transfer to a 400F degree oven for 5-8 minutes depending on the thickness of the fish.
Serve with the pasta.
Serves 4-6
Pan Seared Wild Pacific Halibut with Fragrant Jasmine Rice
This amazing local halibut is made perfect simply prepared. Salt, pepper and a hot pan. Jasmine rice and the fragrant curry sauce takes it to another level.
700 grams fresh wild BC Halibut, skinned cut into 6 equal portions
3 tablespoons grapeseed oil
12 inch non stick fry pan (Scan Pan is my favourite.
fleur de sel
ground black pepper
Instructions:
Lay the fish on your work surface, lightly sprinkle with the salt and pepper.
Heat the fry pan to high heat, fry the fish for 3 minutes on each side, then transfer to a preheated 375 oven to keep warm.
Fragrant Jasmine Rice:
2 cups Jasmine rice
2 tablespoons unsalted butter
1 small onion or 2 shallots diced fine
4 inch stick of cinnamon
4 whole star anise
6 whole cloves
3 green cardamom pods, lightly crushed
1 teaspoon ground turmeric
one
4 inch strips orange zest
good pinch kosher salt
Instructions:
Wash the rice in a bowl of cold water, rinse and repeat until the water is clear. Drain and set aside.
In a pot over medium heat, melt the butter, add the onion and sauté until the onion begins to soften, about 5 minutes. Add the cinnamon, star anise, cloves, cardamom, and turmeric. Give it a good stir and cover. Keep the heat on low until the onion is soft, about 5 minutes.
Add the rice to the pot along with 4 cups of water, salt, and the strip of orange peel. Bring to a boil then turn it down to a simmer with the lid on. Continue to simmer about 15-20 minutes until the water is absorbed and the rice is cooked through.
To serve, mound the rice in the centre of the plate, top with a piece of halibut and gently ladle over the curry sauce. Garnish with cilantro leaves
Serves 6
This project is supported by the BC Government Buy BC Partnership Program: delivered by MNP with funding from the Government of British Columbia.
