994 - North Shore News - 53

OOD Cook up a tasty fish story with fresh seafood

cream pies arrived! She advised: together to make a glaze. Brush

FE @j “don’t try putting itin the toaster!” glaze ail around border of bottom- ena What changes did [ note in my pastry. close friend. after only a few weeks Place second sheet of rolled pas- Sheidon in the Charlottes? Well, she still lis- try over top of filet. Press edges tens to Charles Aznavour and sips together. Turn under and crimp rere ars oe Moher Evian (from her French immer- edge (as in {luting a pie crust). ! sion) ... but her wrists bangle with Reserve any trimmed pastry scraps. numerous Haida bracelets, her hair Brush egy glaze lightly over is in braids and she wears entire top of pastry. Birkenstock sandals in Hieu of her If desired, cut out pastry stars, French loafers. She tells me about fish, octopus, etc, and place over bear prints and deer tracks on the top pastry. Brush with glaze lightly. sand early morning, seals splashing = Chill 20 minutes. in the water, and has her eye out for Assembled dish may be chilled those whales she keeps hearing (uncovered) at this point up to four about. hours before baking. A boon to : She has seen puffins. She walks entertaining! a = in nearby ancient Haida villages Bake in the preheated oven for CUISINE SCENE amidst tranquil rainforests. And she — about 25 minutes on lowest rack is getting the hang of a 17 ft. until pastry is crisp and golden- Boston whaler! brown all over. Remove from oven, - ONE OF my favorite chefs She'll be back in September in and allow to rest five minutes around (and dear friend to time for the Mason ate Rave. " before slicing into portions and ic R the mean time, I will sign off an serving. beot) is Rebecca Dawson. share her terrific ways with fish for Accompany each portion with After putting our Pacific your own suramer cooking. lemon wedges. Northwest cuisine on the map a few. Chef"s tip: When using puff pas- years back, a teaching stint at SALMON WELLINGTON try, remember: cold pastry; hot Dubrulle, seven months last year in Dawson promises this elegant- oven! France doing work in a dozen (ne sourding recipe to be super-simple, less) kitchens in restaurants from yet stunning, Serves 4-6, B.C. HALIBUT Alsace to the Riviera, and (most You will find prepared puff pas- WITH OLIVE CRUST recently) as chef at Bistro! Bistro! try in the frozen food section of any Dawson suggests using fresh in Gastown -— what's she up to this supermarket. Thaw. before using, halibut filets or cheeks for this summer? according to package directions. recipe. A delicious recipe using Rebecca received an urgent call 1 2-Ib. (1 kg) fresh salmon filet — fi2sh halibut which is in season for” last month from the Langara (skin and all pin bones the next few months. Serves four. Fishing Lodge. “We need a staff — remeved( 4 7-02. (200 g) fresh halibut filets cook for the next month or so to Salt and pepper -or 14 Ibs. (750 g) fresh halibut feed 25 or 30 hungry crew! Can 1 Tbsp. (15 mL) olive oil cheeks you come — now?!" She was eff, 2 medium-sized tender zucchini, 2 ‘bsp. (30 mL) extra-virgin olive ina flash, two days later. And from thinly sliced oil the sounds of‘those first marine 2 sheets thawed puff pastry (each Sali and pepper telephone calls I received, she is large enough to fit under and 4 Tbsp. (50 mL) fresh white — ; loving it. over salmon filet with border baguette breadcrumbs NEWS photo Cindy Goodman Rebecca is up in the Queen all eround) 3 Tbsp. (45 mL) finely minced CHEF REBECCA Dawson was in town recently from her sum- Charlotte Islands (pinpointed loca- —- 1 whole egg pitted cured (Nicoise or mer cooking stint up in the Queen Charlottes at the Langara tich: Haida Gwaii, Haida Nation),a 2 Tbsp. (30 mL) cold water Kalamata) olives Fishing Lodge. She shared a great way to prepare barbecued finger’s length from the Alaska bor- Lemon wedges 1 tsp. (5 mL) drained capers, Chinook salrnon tail. der. Way up there! Preheat oven to 400°F (200°C). rinsed and finely minced This summer marks the 10th Line baking sheet with baking Olive oil anniversary of the Langara Fishing = parchment paper. Spray paper with 1 tsp. (5 mL) Balsamic vinegar around halibut. Serve at once. me (as a gift) a fresh salmon tail, Lodge —- pioneers of sportfishing non-stick vegetable spray. Juice of 4 lemon caught by herself and a fellow chef in the Queen Charlottes. Set one rolled sheet of puff pas- 1 Thsp. (15 mi.) olive oil BARBECUED TAIL OF just the day before. This is her spe- Chartered aircrafts whisk avid try (follow package directions for Salt and pepper CHINOOK SALMON cial recipe for such a delicacy. fishermen to Sandspit, and then desired thickness before baking) Preheat oven to 400°F (200°C). Dawson was home from her Serves four to six. another flight by float plane overto —_ onto sheet large enough for salmon Heat 2 Tbsp. (30 mL) olive oif Queen Charlotte adventure last . the lodge. filet, with a 1” (2.5 cm) border all in large‘ non-stick bot skillet. Sear week for a short visit. She brought See Grilled page 55 Back to our chef. Rebecca around. Chill uncovered while pro- ach portion of halibut quickly on shared some fishy facts over coffee: ceeding with recipe. both sides to seal in juices. Set Tyee is the native word for “chief,” Season salmon filet with salt and — aside, reserving all pan juices. attached to a wild Chinook salmon pepper. Sear let in a hot non-stick Combine the bread crumbs, over 30 pounds. Aiwa is “thank you” — skillet several minutes on both sides — minced olives and capers and add in Haida. The heaviest salmon to seal in the juices. Remove just a few drops olive oif to lightly caught up in Langara was 78 salmon. Cool to room temperature. bind mixture together. Sprinkle pounds. The heaviest halibut, on a In same skillet, add the olive vil. mixture over each filet (or divide 12-pound test line, weighed in at Heat and add the zucchini slices. — over cheeks). 172 pounds. Sauté quickly (as in a stir-fry) to Gently press crumb-mixture She told me that sockeye is con- _ crispy tender. Season to taste. down. (Crumbs should be on top sidered (by many) to be “the Rolls Drain zucchini slices on _— side of fish only.) Place in shallow Royce of salmon” — noted for its absorbent paper to remove excess baking dish, and. finish cooking in low fat and deep color. Chinook is moisture. - the heated oven abvut five minutes, preferred by many, with a more To assemble salmon, place — or until fish is just cooked through delicious fat content. oil, and succu- cooled filet onto bottom sheet of | and crumbs are golden. Remove | lence. There is even a prized White —cold pastry. Arrange the zucchini from oven. Chinook. slices over entire top of salmon, Deglaze the fish juices in skillet Over the entire fishing season overlapping. to cover completely. over high heat with the vinegar, (now until mid-September). the Use paper toweling to blot any — lemon juice. and olive oif until bub- catch features Chinook, Sockeye. excess moisture from salmon and — bly. Season to taste with salt and Coho, Chum and Pink salmon vari- zucchini. pepper. ph Sr tht emrne M6 eties, as well as abundant halibut, Beat the egg and cold water Drizzle a bit of the pan juices Fae = | ling cod, rockfish, octopus, sea . pd : . Sa meteeeee ge; * Duettes 49% urchin, and “the best source in the

: : : . Id for fresh dungeness crab!" a cal 0 wand what is Dawson cooking COLUMBUS AS Verti s 45 i 0

these days of summer for her crew? p Salmon Wellington, cog au vin, FARM barbecued ribs, Canadian bacon-

a Family owned &

= : a y =e nz — cheddar burgers on baked foccacia. ’ + nee : . chicken cordon bleu, roast turkey Vi ARKET ; uO = | operated for the last 21 ‘ = years on the North

dinner with the works, Belgian chocolate-dipped Rice Krispies squares (yes, you got that right), | -Californig, Gro “ roast beef with Yorkshire pudding. “e eri : . HCA < LONSDALE and all kinds of seafood, of course. i . nv, ; 2 ©

Supplies come in twice a week by float pline. Fresh herbs, tender Re 4 , : Dd \ lettuces, Belgian chocolate, veg- . litornla Growry <a papal ae ; AND BLINDS

gies, etc. a es . CUR : One order specifically stated Sia; . . 4 . P a ; 922-1709

“twa cases frozen bread dough” (to rN . be used for focaccia) — and EDGEMONT VILLAGE 1441 Clyde Ave.

instead, iwo cases of frozen coconut Corner of Edgemont Biv. + Queens 983-9330 West Vancouver

We reserve the right ty limut quantites Pres in vffect from Wad, June 29-Tues., July 5/94

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