Ciao Jun/Jul 2018 CIAO_JunJul2018_Digital - Page 29

ciao! cooks Arctic Char Mild 'n fatty northern lake fish takes a seriously sexy turn topped with Manitoba's own caviar. Bold flavoured baba ganoush and smart spicing round out every bite. INGREDIENTS Arctic Char 10 oz Arctic char 1 1/4 cup Kosher salt 1 cup sugar 1 sheet of kombu seaweed Zest of 1 lemon Baba Ganoush 3 eggplants 1 Tbsp ground cumin 1 tsp of paprika Pinch of cayenne 3/4 cup olive oil 2 cloves garlic 1/4 lemon, juiced Salt to taste Chilli Mayo 2 eggs 2 cups of canola oil 2 Tbsp chilli oil 1 tsp Dijon mustard 1/4 lemon for juice Salt to taste Garnish Fresh dill sprigs 1 Tbsp Whitefish roe (Gimli Fish Market) Methods Arctic Char 1. In small bowl, mix salt, sugar and lemon zest. 2. Generously coat Arctic char with mixture. 3. Gently wet kombu seaweed to make pliable. Wrap around Arctic char and refrigerate for approximately 2 hours. 4. Remove kombu seaweed and gently rinse salt off with cold water. Pat dry and thinly slice. Baba Ganoush 1. Preheat oven to 375˚F. 2. Peel and slice eggplant into mixing bowl. Drizzle 1/2 cup olive oil over eggplant, reserving 1/4 cup of oil. 2. Lay eggplant lengthwise on a baking sheet. Bake for 25-30 minutes, or until golden brown. 3. In food processor, mix cooked eggplant with remaining ingredients. Blend until smooth and add salt to taste. Arctic Char Assembly 1. Toast pita or grill for added charred flavour. 2. Spread generous layer of baba ganoush over the pita. 3. Layer sliced char on pita. Dot spicy mayo over dish. 4. Garnish with fresh dill and Whitefish roe. Chilli Mayo 1. In a small bowl, separate 2 egg yolks (discard whites). 2. Add Dijon. Whisk for 30 seconds. 3. Continuing to whisk, slowly add canola oil. If too thick, slowly add a drop of water. 4. Add chilli oil, lemon juice and salt. Yield 2 servings ciao! / jun/jul / two thousand eighteen 27