Sustainable Seafood Cooking Class No. 2

Our second class in Sustainable Seafood looked at the Canadian SeaChoice seafood guide – a handy little brochure that labelled the various seafoods as green (best choice), yellow (some concerns) or red (avoid). You can check it out at: http://www.seachoice.org.

THE MENU

To start: ‘Sweet Potato Soup With Port And Walnuts
Sweet Potato Soup

Sweet Potato Soup

  • the sweet potato soup starts with port, leeks, red pepper, celeriac, garlic and cream mellowing in the saucepan
Sweet potato soup

sweet potato soup in the saucepan

Appetizer No. 1 : ‘Fish Croquette with Spicy Ketchup
Fish Croquette With Homemade Ketchup

Fish Croquette with Spicy Ketchup

  • the fish used to make the original fish paste was swordfish. To coat the fish croquettes in crumbs, first dip your hands in flour, then roll the fish paste into balls, flattening slightly, and coat with beaten egg followed by rolling them in breadcrumb mixture. Chef Eric notes that one can prepare ahead, then freeze, thaw and pan-fry.
    prepping the fish croquettes

    prepping the fish croquettes: flour, beaten egg and breadcrumbs

    Fish Cakes frying

    fish croquettes panfrying

  • then pan-fry the croquettes and serve with spicy ketchup and a wedge of lemon…
Appetizer No. 2 : ‘Shrimp And Grapefruit Vegetarian Aspic
Shrimp And Grapefruit Vegetarian Aspic

Shrimp And Grapefruit Aspic

  • the shrimp, avocado and grapefruit aspic (agar-agar) tasted much better than it sounded. Agar-agar is a vegetarian gelatin that is less firm and more melt-in-the-mouth than meat-based gelatin.
The entree : ‘Seafood Clafoutis with Tomato Salsa
Seafood Clafoutis (Custard)

Seafood Clafoutis (Custard)

Clafoutis is a custard mix. In this case it was a savory custard to which we added clams, mussels, ling cod, frozen crab, razor clams, scallops and lobster.

custard mix for the seafood Clafoutis

prepping the custard mix for the seafood Clafoutis

the Seafood Clafoutis (custard mix) is poured over the seafood, and topped with cherry tomatoes and basil

masses of yummy prepped seafood: clams, mussels, ling cod, frozen crab, razor clams, scallops and lobster

the Seafood Clafoutis (custard mix) is poured over a mass of prepped seafood, and topped with cherry tomatoes and basil

the Seafood Clafoutis (custard mix) is poured over the seafood, and topped with cherry tomatoes and basil

the Seafood Clafoutis after baking

the Seafood Clafoutis after baking

the Seafood Clafoutis was served with homemade tomato salsa cruda on top

the Seafood Clafoutis was served with homemade tomato salsa cruda on top

NOTE: This addition of salsa cruda was inspirational: A couple of days later I had made up some quesadillas in green mole but they were a bit bland. So I added a quick salsa cruda made of cilantro, leftover bits of tomato, diced white onion, a squeeze or two of lime and, as there weren’t any chiles in the house, a splash of Marie Sharp’s Habanero sauce – ¡ai, ai, ai!

For dessert ‘Red Plum Tart with Green Grape Sorbet’
Red Plum Tart with Green Grape Sorbet

Red Plum Tart with Green Grape Sorbet

The intensely flavoured plum tart was served with homemade green grape sorbet!

the dough for the plum tart crust in 'pushed' into a buttered tart pan, and then refrigerated for half an hour.

the dough for the plum tart crust in ‘pushed’ into a buttered tart pan, and then refrigerated for half an hour.

aluminum foil and a layer of beans is placed on the dough before baking for 15 minutes

aluminum foil and a layer of beans is placed on the dough before baking for 15 minutes

plum butter and brandy plus for the plum tart filling

plum butter and brandy plus for the plum tart filling

The plums selected are only slightly ripe as the cooking process will soften them. They are layered on the filling.

The plums selected are only slightly ripe as the cooking process will soften them. They are layered on the filling.

dust with cinnamon and bake

dust with cinnamon and bake

NOTE: The ‘Plum Tart’ crust was delicious, almost like shortbread, causing one of the students to comment, “There must have been at least a pound of butter in that pie crust.” Chef Eric objected, “Only 3/4 of pound, and that’s for 22 people…” We have caught him trying to amortize the calories, while conveniently forgetting the gallons of cream and butter in the other dishes… never trust a French chef when it comes to these things!

Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/

Menus, hints and comments for the other three ‘Sustainable Seafood’ cooking classes:

‘Sustainable Seafood’ Cooking Class 1
‘Sustainable Seafood’ Cooking Class 3
‘Sustainable Seafood’ Cooking Class 4

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2 responses to “Sustainable Seafood Cooking Class No. 2

  1. Pingback: Sustainable Seafood – Class 1, a Pescetarian Menu | Albatz Gallery & Blog·

  2. Pingback: Sustainable Seafood UBC Cooking Class No. 3 | Albatz Gallery & Blog·

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