Recipes

Halibut & New Potato Croquettes with Saffron Mayonnaise

By Chef Deniz Tarakcioglu

Ingredients:

• 1lb fresh halibut filets
• 500mL peeled and diced potatoes
• 50mL grated parmesan
• 100mL butter
• 20mL homogenized milk
• 50mL Italian parsley, chopped
• Fresh nutmeg
• 0.5g of Spanish or Persian saffron
• 150mL mayonnaise
• 100mL flour
• 3 eggs, whipped
• 300mL panko bread crumbs
• Lemon wedges

Instructions:

• Finely dice the halibut filets and sprinkle lightly with salt. In a medium sized pot, cook the potatoes until tender and mash with a potato masher. Add hot milk, melted butter, grated nutmeg, parmesan and season with salt. Cool slightly and fold in the halibut. Chill in the fridge for 30 minutes or until it is slightly cooler than room temperature. Scoop with a small sized cookie scoop to a tray and place in a freezer for 1 hour. In a small pot, bring 50mL of water to a boil, add saffron leaves and cook until 20mL of water is left. Cool and mix with mayo. Toss the croquettes in the flour and coat them, dip them in the egg wash and finally roll in the panko bread crumbs, making sure they are completely coated. Fry at 350F in 3” deep of vegetable oil until golden brown and hot throughout. Serve with lemon wedges and saffron mayo.

Halibut Rillette with Summer Herb Salad

By Chef Deniz Tarakcioglu

Ingredients:

• 300g halibut filets
• 200mL sour cream
• 10mL espelette pepper
• 50mL cream cheese, soft
• 10mL fennel seeds, crushed
• 100mL diced fresh fennel
• 250mL assorted soft herbs (parsley, dill, green onions, mint, etc)
• 1 lemon, juice and zest
• 10mL smoked paprika
• 50mL capers, chopped
• 30mL dill pickles, finely chopped

Instructions:

• Season the filets of halibut with salt and let them rest for a few minutes. Bring 500mL of water to a boil in a medium sized pot. When boiling, turn off the heat and put the halibut filets in. When the halibut softly flakes, put the filet out, flake the filet into a large chunk, and cool completely. In a medium bowl, mix the remaining ingredients and halibut together (excluding the herbs). Serve in ramekins, covered with fresh herbs, with crackers.

Prep Time: 10 minutes

Cook time: 20 minutes

Yield: 2 servings

Well Seasoned Grilled LOCAL Summer Veggies

Ingredients:

• 3 tbsp olive oil
• 1lb asparagus, trimmed
• 1 each yellow & red pepper, seeded and quartered
• 1lb cherry tomato, stemmed
• 2 ears of corn, each cut into 3 pieces/li>
• 2 zucchinis, quartered lengthwise
• 2 tbsp Well Seasoned All Purpose Seasoning

Instructions:

• Pre-heat the grill to medium heat. Brush olive oil onto the asparagus, tomatoes, corn and zucchini; season liberally with the seasoning mix. Add vegetables to the grill and cook, turning occasionally until lightly charred all over - about 3-4 minutes for the asparagus & tomatoes and about 5-6 minutes for the peppers, corn and zucchini. Serve immediately with another drizzle of good olive oil.

Panzanella Salad with Roasted Chicken Breast, Lemon and Herb Dressing

By Chef Deniz Tarakcioglu

Ingredients:

• 2 x 6oz chicken breast
• 3 cloves of garlic
• 300mL of preferred bread, ripped into large chunks
• 100mL of assorted summer herbs - parsley, mint, dill, etc.
• 300mL of BC heirloom tomatoes, cut into random chunks
• 1 lemon, zest and juice
• 100mL small diced cucumbers
• 50mL minced red onions
• 100mL assorted olives
• Extra virgin olive oil

Instructions:

• Set your oven to 400F.
• Season the chicken breasts with salt and pepper. Sear in a hot pan until the skin side is lightly golden brown. Flip on the meat side for 30 seconds, re-flip to the skin side and transfer into the oven for 8-10 minutes.
• In another pan, heat olive oil, toss in the bread chunks and transfer in the oven for 10 minutes, as well.
• In a large bowl, toss in tomatoes, cucumbers, red onions, all the herbs, olives, lemon juice and zest. Marinade for 5 minutes. Strain the reserved liquid.
• Rest the chicken breasts for 5 minutes.
• Toss the golden brown bread chunks in the reserved liquid very fast.
• Arrange on a plate and dress with an abundance of olive oil.

Crispy BC Tomato and Ricotta Tartlet with Summer Herbs and Aged Balsamic

By Chef Deniz Tarakcioglu

Ingredients:

• 200g BC tomatoes, assorted variety, cut into random chunks
• 1 lemon, juice and zest
• 150mL ricotta, drained
• 1 orange, juice and zest
• Fresh nutmeg
• 3 basil leaves, chiffonade, thinly sliced
• 3" x 3" rolled out puff pastry, thawed in fridge and cold
• 1 egg yolk
• 10mL heavy cream
• Aged balsamic (whatever you can afford)

Instructions:

• Pre-heat your oven to 400F. Blitz the ricotta until smooth and season with salt, orange zest, orange juice and nutmeg.
• In a medium bowl, mix the yolk and cream.
• Fold the puff squares into a triangle very gently, and make a cut along the lines and leave the last 1/4" intact. Return to a square shape and cross both cut edges creating a bundle.
• Brush the edges with egg wash and bake in the oven for 15 minutes or until puffy and golden brown. Cool slightly and cut the middle out to create a pocket if necessary. Pipe the ricotta mixture into the middle
• In a separate bowl, marinade the tomatoes with lemon juice and zest, and a pinch of salt. Wait 5 minutes and spoon the mixture into the tartlets.
• Drizzle with fine balsamic vinegar and serve.