News, recipes, press coverage, and more
The Spot Prawn Festival is making news. Thank you to the journalists and bloggers who help to spread the word.Spot Prawn Spring Pea Soup by Chef Robert Clark of The Fish Counter
This soup serves 4: 1 lb live spot prawns 1 tbsp (15 mL) unsalted butter 2 tbsp (30 mL) shallots 2 tbsp (30 mL) white wine 2 cups (500 mL) 35 per cent cream 8 oz (225 g) green sweet peas, blanched Salt, pepper, nutmeg for seasoning Place prawns in a shallow pan. Pour...
Roasted BC Spot Prawns Sweet & Sour Rhubarb & Pink Lady Apple Cauliflower Puree & Hazelnuts
Roasted BC Spot Prawns Sweet & Sour Rhubarb & Pink Lady Apple Cauliflower Puree & Hazelnuts by Chef Ned Bell Rhubarb & Apple: 2 cups fresh chopped rhubarb 1 cup diced fresh apple 1/8 cup local honey 1/8 cup sherry vinegar 1 shallot, thinly...
Spot Prawn Ravioli by Chef Mike Genest of Hart House Restaurant
Poached spot prawns, preserved lemon, English peas, spot prawn bisque Serves: 4 Ingredients Pasta Dough 250 g “OO” flour 2 whole eggs 2 egg yolks (reserve egg whites for filling) Filling 12 spot prawns, peeled, tails removed 2 egg whites 150ml cream ½ preserved lemon...
Poached Spot Prawns on a bed of Kale by Chef Ken Liang of Ken’s Chinese Restaurant
Serves 2 to 3 as an appetizer or as a main with plain rice Ingredients 6 to 8 cups water 4 to 6 slices of ginger with skin 1 tsp. cooking oil 2 lbs. spot prawns 3 Tbsp. butter 4 cloves garlic, coarsely chopped 1 lb. kale, into 1/2 “lengths Salt & pepper to taste...
Dungeness Crab, Heirloom Tomato & Frisee Salad w/ Poached Egg & Avocado Hollandaise by Chef Darren Clay of Pacific Institute of Culinary Arts
Ingredients: 2 Eggs (room temperature) White wine vinegar ½ Avocado (ripe) 1 Tbsp. Lemon (juiced) 3-4 Tbsp. Hot water 4 Tbsp. Avocado oil and salt (to taste) 100 g Dungeness crab meat (cooked, cleaned and free of shells) 100 g Heirloom tomatoes (roughly chopped) 1-2...
Rock Fish Burger with BC Blueberry Honey Jam & Black Pepper Mayo by Chef Ned Bell of Ocean Wise
This time of year is the beginning of the fresh fish season and perfect for a simple grilled fish burger! And I love rock fish, ling cod, halibut or fresh salmon! We just started picking fresh Blueberries! Which make great jams, relishes, chutneys compotes or ketchups...