Recipes

Marc De Canck, Restaurant La Chronique, Montreal

Shrimp Trap-caught: Best choice; Trawled: Some concerns;
Warm-water: Avoid

Download PDF

Fill a medium bowl with ice water and set aside. Fill a small saucepan three-quarters full with water and bring to a boil on high heat. Using a sharp knife, cut an X in the bases of the tomatoes, then submerge them in the boiling water for
5 seconds. Using a slotted spoon, transfer tomatoes to the bowl of ice water until cool enough to handle. Peel and discard the skins. Cut tomatoes in half, scoop out and discard the seeds, then chop the flesh into a small dice. Set aside. In a large frying pan, heat olive oil on high heat. Add shrimp and sauté for 30 seconds per
side. Season with celery salt and black pepper, then transfer the shrimp to a large bowl. Reduce the heat to medium. Place mushrooms in the frying pan and sauté
for 1 minute. Stir in cucumber, tomatoes, mirin, and coconut milk and cook for about 3 minutes, or until warmed through. Remove from the heat and pour over the shrimp. Gently stir in 12 of the basil leaves.

To serve Divide the fried noodles between two plates, then top each serving with six shrimp and half the dressing. Garnish with the reserved basil leaves. Serve immediately.

Serves 2

• 2 tomatoes
• 4 Tbsp olive oil
• 12 large shrimp, peeled and deveined
• 1 tsp celery salt
• 1/2 tsp black pepper
• 10 shiitake mushrooms, stemmed and caps minced
• 1 English cucumber, peeled and julienned
• 4 Tbsp mirin (Japanese rice wine)
• 1/2 cup unsweetened coconut milk
• 16 fresh Thai basil leaves, washed and dried
• 2 small handfuls fried vermicelli noodles

Tojo’s Marinated Sablefish
Hidekazu Tojo, Tojo’s Restaurant, Vancouver

Sablefish Alaska, British Columbia: Best choice;
California, Oregon, Washington: Some concerns

Download PDF

In a small bowl, combine soy sauce, mirin (or sake or white wine), sugar, and ginger until well mixed. Pour the marinade into a large, clean food-grade plastic bag (or a plastic container, with a lid, that is just large enough to hold the fish). Add sablefish fillets, pushing them into the marinade. Squeeze out as much air as possible and seal the bag tightly with an elastic band, close to the fish (or put the lid on the plastic container). Refrigerate overnight or for up to 2 days. Preheat the oven to 450˚f. Lightly grease a baking sheet. Pat dry the sablefish fillets, then place them on the baking sheet. Discard the marinade. Bake the fillets until the fish is cooked through and flakes easily, 10 to 12 minutes. While the fish is cooking, heat the olive oil in a frying pan on high heat. Add spinach and garlic and stir until the greens are wilted. Remove from the heat and season with salt and pepper.

To serve Divide the spinach among four warmed plates. Top with a sablefish fillet and serve immediately.

Serves 4 as a first course

• 1/3 cup dark soy sauce
• 1/4 cup mirin or sake or white wine
• 1 Tbsp granulated sugar
• 2 tsp ground ginger
• 4 skinless sablefish fillets (each 3 oz)
• 2 tsp olive oil
• 1 bunch spinach, washed and tough stems removed, if necessary
• 1 tsp grated garlic