This morning I will be presenting the following on CBC's Weekend Morning Show with guest host Laurie Hoogstraten. Gorgeous Arctic Char is available year round at Gimli Fish. It is consistently a beautiful product.
The Bean or Pumpkin Leaf Thoren is a Kerala, South India recipe. I used a mix of tender zucchini leaves and stems, squash and pumpkin leaves as well. I'm thinking of trying these leaves in a Tajine dish substituting for Swiss Chard, although, that is healthy in the garden now as well.
Arctic Char with Sorrel Pesto
Pesto
2 handfuls fresh sorrel (gorgeous perennial available to plan from Sage Garden Herbs)
1 handful basil
1/2 cup walnuts or pecans, chopped
1 garlic clove
juice of one lemon (optional, I left it out as the sorrel is very lemony)
1/4 cup good olive oil
black pepper
Arctic Char
2 tbs olive oil
1 fillet of Arctic Char (available fresh and local from Gimli Fish)
pinch sea salt
good pinch black pepper
1. Pur�e the pesto ingredients in a food processor or with a mortar and pestle.
2. Heat olive oil in large pan over medium-high heat. Season the fish and add it, skin side down for a few minutes (maximum 5). Turn fish and cook for a few minutes more, depending on thickness of fish. Remove fish from heat, plate and spoon pesto over.
OR Spoon a generous amount of the sorrel pesto over the uncooked Arctic Char and grill, on one side of a very hot BBQ until done or bake at 400� for 10-15 minutes, depending on the thickness of the fish.
Enjoy!
OR Mix Sorrel Pesto with sour cream and spoon over cooked Arctic Char when plating.
Bean Leaf or Pumpkin Leaf Thoren
3 cups finely shredded bean or pumpkin leaves (use the youngest leaves and stems)
1 dried chili
1 pinch cumin seeds
2 shallots (or half of red onion)
1 cup grated coconut (unsweetened A good one is available at Dino's Grocery Mart)
1 tbs oil (olive or canola, I often add a drizzle of good coconut oil on later for flavour and health)
2 tsp rice
2 tbs chopped onion
1 dry chili, broken
salt, to taste
1. Grind the chilli, cumin seeds and shallots together, coarsely. Crush in the grated coconut. Mix all together.
2. Fry mustard and rice in hot oil. Add onion and chili pieces and saut�. Add the ground ingredients and fry a little while. Then add the greens and cook, with a little water and the salt until the water is all evaporated. Medium heat.
Enjoy!
There are health benefits associated with bean and pumpkin leaves for anti-inflammatory benefits as well as benefiting people living with diabetes as it helps to regulate the blood sugars. Squash and beans would have been grown, as part of the three sisters or three aunties for excellent permaculture for soil nutrition as well as for the benefits of eating.
The Bean or Pumpkin Leaf Thoren is a Kerala, South India recipe. I used a mix of tender zucchini leaves and stems, squash and pumpkin leaves as well. I'm thinking of trying these leaves in a Tajine dish substituting for Swiss Chard, although, that is healthy in the garden now as well.
Arctic Char with Sorrel Pesto
Pesto
2 handfuls fresh sorrel (gorgeous perennial available to plan from Sage Garden Herbs)
1 handful basil
1/2 cup walnuts or pecans, chopped
1 garlic clove
juice of one lemon (optional, I left it out as the sorrel is very lemony)
1/4 cup good olive oil
black pepper
Arctic Char
2 tbs olive oil
1 fillet of Arctic Char (available fresh and local from Gimli Fish)
pinch sea salt
good pinch black pepper
1. Pur�e the pesto ingredients in a food processor or with a mortar and pestle.
2. Heat olive oil in large pan over medium-high heat. Season the fish and add it, skin side down for a few minutes (maximum 5). Turn fish and cook for a few minutes more, depending on thickness of fish. Remove fish from heat, plate and spoon pesto over.
OR Spoon a generous amount of the sorrel pesto over the uncooked Arctic Char and grill, on one side of a very hot BBQ until done or bake at 400� for 10-15 minutes, depending on the thickness of the fish.
Enjoy!
OR Mix Sorrel Pesto with sour cream and spoon over cooked Arctic Char when plating.
Bean Leaf or Pumpkin Leaf Thoren
3 cups finely shredded bean or pumpkin leaves (use the youngest leaves and stems)
1 dried chili
1 pinch cumin seeds
2 shallots (or half of red onion)
1 cup grated coconut (unsweetened A good one is available at Dino's Grocery Mart)
1 tbs oil (olive or canola, I often add a drizzle of good coconut oil on later for flavour and health)
2 tsp rice
2 tbs chopped onion
1 dry chili, broken
salt, to taste
1. Grind the chilli, cumin seeds and shallots together, coarsely. Crush in the grated coconut. Mix all together.
2. Fry mustard and rice in hot oil. Add onion and chili pieces and saut�. Add the ground ingredients and fry a little while. Then add the greens and cook, with a little water and the salt until the water is all evaporated. Medium heat.
Enjoy!
There are health benefits associated with bean and pumpkin leaves for anti-inflammatory benefits as well as benefiting people living with diabetes as it helps to regulate the blood sugars. Squash and beans would have been grown, as part of the three sisters or three aunties for excellent permaculture for soil nutrition as well as for the benefits of eating.
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