Heart-shaoe

prawns et al

Fresh Sole stuffed with
Scallops and Saffron

Served with 2 heart-shaped
prawns and a magical mango
cream.

Ingredients:

Sole, 4 filets

Scallops, 4 02.

Saffron, small pinch

whipping cream, 250 mt
Chardonnay wine, 50 mi
shallots, 1 tinely minced
rang, skinned and cut into
fine dice

butter, 1 tsp. melted

‘salt and white pepper (to taste)
Prawns, 4 peeled and deveined
butter, 1 tsp.

garlic, 1 clove minced

salt and white pepper (to taste)
chives, 2 ;

Pots and pans requised: 1 regular frying pan, 1
small frying pan, a cuisinart or blender, 1 small
pot or open skillet, 1 piping bag as well as a
piping tip. .

Directions for Sole:

Heat small amount cf wine
and add saffror: (hold on side).
Then blend scallops and 30
mL of whipping cream in
cuisinart. ‘Add saffron liq-
uid and blend in by hand.

Place mixture in piping
bag. Coat frying pan wit

- butter and place sole in pan.
Pipe scallop mousse on top.
Add 1 Tbsp. of white wine and
place covered pan in preheated
oven (400°F). Cook for 12 minutes.

Directions for Prawns: .
Preheat small frying pan to a medium high
heat. Proceed to add butter, garlic, and salt

ocore
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4]
poi

and pepper. Sauté quickly for about 3 minutes.
Place the cooked
each other to form a heart shape. Garnish wit
chives.

prawns on plate mirrorin

Sauce:

in small pot or sautese add
white wine shallots, simmer
for 2 minutes and add
whipping cream.
Reduce cream sauce
until slightly thick-
ened, add diced
mangos and season

to taste.

Plating: :
Place sauce on
plate (on one side).
Place sole on top of
sauce.
Place prawns beside sole (garnish

with chives).

Garnish with white and wild rice and veg-

etables of your choice.

NEWS phuts Grad Ledwidge

EXPLORERS RESTAURANT’S Executive Chef Muiz Clark presents his version of a romantic Valentine’s Day feast. The scrumptious fresh
sole stuffed with scallops and saffron isn’t complete without two heart-shaped prawns and a magical mango cream that’s sure to put a
sparkle in the evening's itinerary.

West Vancouver-Capilano
MLA Jeremy Dalton

RESTAURANT: Petticoat Lane Fish and

Chip Cafe

FAVORITE DISH: Fish and Chips
FAVORITE SNACK: Sale and Vinegar Chips
FAVORITE DRINK (non-alcoholic): Coffee
FAVORITE DRINK: Red Wine

SHORE FOOD NEWS

$171.3 million is spent annually on food in restaurants

on the North Shore.

To reach this gourmet market, place your ads where she readership is.

earls chef Chris Bukowsky .

has come a long way down the line.

| “Frlegance AL eturns to
| Edgemont”
Hours of Operation

LUNCH:
DINNER:
BRUNCH:

TUESGAY TO FRIDAY
TUESDAY TO SUNDAY -
SATURDAY & SUNDAY

980-5595

; 313

Tin Resshaw-
North Shore News

ISOAM - 3PM
From 59M
10:30AM - 3PM

From working the line asa
Sectionmen with BC Rail te
Salad Chef working the night
line at earls on Kingsway, Chris
Bukowsky has come along way.
After joining earls back in
1988, Chris worked his way up
to Day Coach and then moved
on to carts on Lougheed as
Kitchen Leader.

A move out to the Fraser
Valley brought him to earls
in Langley where be helped
open the first earls restaurant
location in the Valley. Chris
feels fortunate to have been
given Che oppartunity to cont
plete his chef apprenticeship

Sr ee

program while at Langley and
earn his Chef's Red Seal
Certification in 1995,

The best part of working at
varls (aside fron die great food)
is the people he gets to work
with and train. Chris looks
forward to getring up at 5:15
every morning and sharing
donuts and coffee with his
partners at earls.

earls _

Great food. Great chefs.

Ce i a oe oe rr 2 oT

NE a ee ea