Savour Winnipeg

Savour Winnipeg’s Tribute to The Village Fish Panko Breaded Pickerel

INGREDIENTS

Buy Panko bread crumbs in Winnipeg at most Sobey's, Safeway or Superstores.

• 1-2 cups canola oil (depending on pan size & depth)
• 1 cup flour
• tablespoon fresh ground black pepper
• tablespoon kosher salt
• 2 eggs, beaten
• 1 cup Panko bread crumbs (available at Sobey’s or Safeway)
• 2-3 pounds fresh pickerel fillets*

METHOD

1. Pre-heat the oil over medium high heat in a large skillet
2. Prepare a three stage breading station by blending the flour, pepper and salt in one shallow bowl, the eggs in another, and the panko bread crumbs in a third.
3. Dredge your first pickerel fillets in the flour and shake off excess. Dip in egg wash and drain. Roll in the Panko until well-covered.
4. Gently lower the fillets in the now heated oil so the end you’re holding falls away from you.
5. Fry until golden brown on one side, turn and finish cooking on the other side.

Serve with tartar sauce and a wedge of lemon. Pair with starch of choice.

*Pickerel fillets are available at most grocery stores or specialty fish markets like Neptunes or Gimli Fish. If you’re really adventurous, fillet your own pickerel.

Chef Roger Wilton’s Roger Waters’ Sweet Potato & Smoked Gouda Bisque

Ciao editors claim that: “Pink Floyd frontman downed this super-thick soup before he rocked out on stage June 27, 2007.”

INGREDIENTS

• 4 cups sweet potatoes, peeled and cut into 1″ cubes
• 3 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 medium yellow onion, diced
• 2 Tbsp minced garlic
• 6 cups vegetable stock
• 1 cup shredded Bothwell Smoked Gouda
• 1/2 cup 35% cream

METHOD

1. Preheat oven to 325F
2. In a bowl, toss sweet potatoes with 2 Tbsp of olive oil, salt and pepper.
3. Place potatoes in an even layer in roasting pan. Put in oven. Flip potatoes every 10 min until they turn deep brown.
4. In a pot over medium heat, add remaining olive oil and onions. When onions are golden, add garlic and cook 2 min.
5. Ad sweet potatoes and enough vegetable stock to cover potatoes. Bring liquid to boil then reduce heat to simmer for 30 min.
6. Transfer liquid and potatoes into blender and puree until smooth. If puree is too thick add remaining vegetable stock.
7. Place soup over medium low heat. Return to light simmer.
8. Whisk in smoked Gouda until it is evenly melted throughout soup.
9. Whisk in cream and allow to simmer for 5 min.
10. Add salt and pepper to taste.
11. Optionally garnish with hot sauce.

Source: Ciao! October/November 2007

Candied Beef with Rice Paper Rolls and Sweet Soy

INGREDIENTS

• 6 oz beef tenderloin
• 1/4 cup honey
• 1 tbsp pureed chipotle peppers in adobo sauce*
• Salt & pepper
• Corn starch

METHOD

1. Julienne beef tenderloin and season with salt and pepper.  Toss in a small bowl with corn starch. Shake off excess.
2. Deep fry or sautee strips until crispy. Set aside & rest.
3. In a saucepan heat the honey and pureed chipotle over high until bubbling. Reduce heat and add beef. cook over low, stiring until beef is completely covered.

* Double the chipotle puree if you like heat. These can be found in ethnic and specialty food stores as well as the Mexican foods section of most grocery stores (I’ve found them in Sobeys etc).

Rice Paper Rolls with Sweet Soy

• Rice Paper Wrappers
• Chow Mein noodles (prepared)
• Fine julienned carrot
• Fine julienned red bell pepper
• Fine julienned green bell pepper
• Cilantro
• 100ml soy sauce
• 1 tsp honey

1. Soak rice paper wrappers briefly in warm water for about 20 seconds. Place on tea towel to absorb excess water they lay on work surface.
2. Place some of the vegetables and noodles in the centre. Add pinch of cilantro.
3. Carefully fold the rice paper wrapper over the filling. Fold in sides, then roll the wrapper into a cigar.
4. Slice roll in half on the bias and stack one across the other. Top with candied beef strips.
5. Mix soy and honey together & drizzle over.

Bison stuffed beef tenderloin

This recipe and suggested pairing came from the MLCC chef series course I recently attended:

Blueberry & Bison Stuffed Beef Tenderloin

• 1 piece beef 3cm x 6-10 cm, hammered out scallopini style
• 2-3 oz ground bison
• 2 tbsp sun-dried blueberries (or substitute cranberries)
• 1/2 tsp chopped rosemary
• Salt & pepper to taste
• 2 tbsp bread crumbs
• 1 tsp flour
• 2-3 slices of bread
• Dijon mustard
• Sprig of fresh rosemary

Pre-heat oven to 350F

1. Lay the beef on a work surface, season with salt and pepper and sprinkle flour along the longer sides.
2. Mix the ground bison, sun-dried blueberries, rosemary, salt and pepper. Arrange the bison mixture along the middle of the strip.
3. Heat 2-3 tbsp oil (canola or other high temp oil) in a skillet. While the oil heats, roll the beef into a cigar shape so that floured edges come together. Stitch with a bamboo skewer or toothpicks.
4. Dust the cigar in flour, shake off excess and sear in hot skillet until barely browned all round.
5. Transfer to baking sheet and bake in oven for 5 mins then let rest in warm place for 5 mins.
6. While meat cooks and rests, toast bread, lightly butter and cut into rounds (a small cookie cutter or shot glass will work).
7. Remove skewers and slice tenderloin into 1/2 inch medallions. Place on buttered toast rounds and garnish with sprig of fresh rosemary and Dijon mustard.