This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with guest host, Joff Schmidt. The gorgeous Arctic Char is available at Gimli Fish. Perfect for grilling, baking or broiling. It is sourced so close to Winnipeg, it is very, very local. If you had the Pea Shoot Pesto Arctic Char at Arkadash Bistro and Lounge, this is the fish.
Honey Miso Grilled Arctic Char
1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
1 fillet Arctic Char
Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, broil or saut� until begins to flake, about 4-8 minutes, depending on the thickness of the fish. Serve immediately.
Enjoy!
Arctic Char Crudo
1. Cure the fish overnight in the following:
1 fillet Arctic Char
� cup sugar
2-3 tbs sea salt
pepper, and assorted herbs (today I used saffron, thyme and Fennel pollen)
2. Rinse fish in cold water and slice thinly with the following vinaigrette.
Orange Vinaigrette
Juice of half an orange
2 tbs vinegar
pinch sugar
salt and pepper to taste
Olive oil
Optional herbs (saffron, thyme, oregano, etc.)
Optional garlic
Whisk vinaigrette and serve over thin slices of cured Arctic Char. Serve with crumbled hard boiled egg, thinly sliced chives or green onions and or arugula.
Korean Mushrooms in Foil
This is actually a very traditional recipe. So simple to do on the BBQ as a side dish.
Mushrooms
Foil
Sesame oil (optional)
sea salt
white pepper (optional)
Wrap the mushrooms and seasoning in the foil. Place over coals or the grill for several minutes, turning every so often until done. Serve with Korean dipping sauces such as Kochujiang.
Enjoy!
I'm really mad about mushrooms. Ours are grown very locally.
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