FISHBOY’S BIRTHDAY SURPRISE episode#: 5094

Cedar Planked Arctic Char
Lobster Tails with Champagne Sauce
Sweet Potatoes with Cinnamon Butter
Roasted Artichokes with Lemon-Saffron Mayo
Crazy Garden Salad

Cedar Planked Arctic Char

4 (about 2 pounds each) whole Arctic char, cleaned 1 branch oregano 1 bunch fresh chives 1 bunch fresh dill 1 bunch fresh tarragon 8 sprigs thyme 2 tablespoons olive oil (30ml) 12 lemon slices 2 tablespoons olive oil (30ml) salt and pepper to taste

Soak two 8 x 16-inch unatreated cedar planks soaked in water for at least one hour

Season the fish cavity with olive oil, salt and pepper. Equally divide herbs to the cavities of the fish and close securely.

Prepare barbecue for direct grilling. Preheat the grill to high heat. Place the soaked cedar planks on top of the grate to the far side of the grill and close the lid. Wait for small billows of smoke and then lift the lid and place the fish on the smoking wood. Turn off the heat underneath the char and cook for about an hour at 220F/110C leaving one side of the BBQ on. The char should take approximately 40 minutes to 1 hour to cook. Test doneness by opening the cavity and flaking fish. The fish should be slightly opaque and pink. Remove from planks.

Note: Make sure your cedar planks are smoldering through the whole cooking process to ensure good smoke flavour.

Yields: 6- 8 servings

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Lobster Tails with Champagne Sauce

4 lobster tails (uncooked), about 7 ounces each ½ cup unsalted butter (125ml) softened 2 tablespoons chopped chives (30ml) 2 teaspoons garlic chopped fine (10ml) zest from 2 lemons chopped fine pepper to taste Champagne Sauce: 1 cup champagne(250ml) ½ cup unsalted butter (125ml) cold cut into 1”(2.5cm) pieces 1 tablespoon shallots(15ml) 1 sprig fresh thyme 1 sprig fresh chives 1 vanilla beans, split length wises scrape out all the seeds

Take a sharp knife and run it along the underside of the lobster to separate the shell from the meat. Repeat until all lobsters have been separated from their shells.

In a bowl add room temperature butter, garlic salt, lemon juice, lemon zest, pepper and chives. Mix to combine. Using your fingers, scoop some of the butter mixture out of the bowl and spread it thickly on the lobster shell. Replace the meat back inside it’s shell.

Prepare the sauce. In a sauce pan add diced shallots, thyme & chives, scraped vanilla bean and add champagne. Simmer over heat until the mixture is reduced by 2/3. Strain the sauce and take off heat. Just before serving, whisk in cold butter.

Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil the grill and add the lobster tails. Be sure to place them shell down and then close the barbecue lid. Grill for approximately 10 minutes.

Remove from heat and serve with champagne sauce.

Yield: Serves 4

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Sweet Potatoes with Cinnamon Butter

2 large sweet potatoes peeled 1/3 cup unsalted butter (80ml) 1 tablespoon light brown sugar (15ml) 1 tablespoon olive oil (15ml) ¼ teaspoon cinnamon (1ml) ¼ teaspoon kosher salt (1ml) ¼ teaspoon freshly ground black pepper (1ml) salt and pepper to taste

Slice sweet potatoes in ¼” thick rounds. Drizzle with olive oil and season with salt and pepper.

In a saucepot melt butter and add brown sugar, cinnamon, salt and pepper to taste. Stir.

Prepare barbecue for direct grilling. Preheat grill to medium-low heat. Oil the grill and place them over the heat for approximately 5 minutes, turning halfway through. Be careful to watch as yams can burn easily. About halfway through cooking, brush potatoes with sweet butter. Remove from grill and brush the other side. Serve.

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Roasted Artichokes with Lemon-Saffron Mayo

4 medium artichokes 2 lemons 3 tablespoons extra virgin olive oil(45ml) Snip the exterior leaves of the artichokes. Cut in half lengthwise and clean out the hay. Drop into pot of water and squeeze in lemon juice. Keep the artichokes submerged in the water so that they don’t discolour. Set aside for 1 hour.

Next, on a sheet of foil place some roasted garlic (see recipe below), top with artichokes and sprinkle with more garlic, oil and salt. Close foil leaving room for steam to vent. Repeat until all of the artichokes are foiled.

Prepare the barbecue for indirect grilling. Preheat the grill to medium high heat. Place the artichokes on the side of the barbecue that is off. Close the lid and grill using indirect heat for approximately 30 minutes. Don’t let the temperature on the barbecue exceed 400F/200C. Remove.

Ingredients:
1 whole garlic bulb
2 teaspoons olive oil
1 thyme sprig

To Roast Garlic:
Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil.
Place over low heat and cook for 15 minutes or until garlic is tender.

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Crazy Garden Salad

Balsamic Dressing: 4 tablespoons olive oil(60ml) 2 tablespoons balsamic vinegar(30ml) 1 tablespoon red wine vinegar(15ml) 1 tablespoon fresh basil(15ml) 1 tablespoon chopped red onion(15ml) 1 teaspoon Dijon mustard(5ml) Salt & pepper to taste 2 bunches asparagus – cleaned, trimmed of woody stalks 2 peaches – cut in quarters 1 red onion – cut in quarters ½ yellow pepper cut in 1” (2.5cm) strips 1 red pepper cut in 1” (2.5cm) strips 1 tablespoon olive oil (15ml) 1 pint fresh raspberries 10 fresh strawberries Salt & pepper to taste

Prepare the salad dressing. In a small bowl whisk all ingredients until well combined. Season to taste with salt & pepper. Chill until the salad is ready to be dressed.

Prepare barbecue for direct grilling. Preheat grill on one side to high heat and the other side to medium heat.

Toss the veggies in olive oil and season with salt and pepper.

Place the onions on the medium-heat side of BBQ and cook for 2-4 minutes per side until soft and nicely charred. Remove.

Place asparagus, peppers and peaches on the high-heat side of BBQ and cook for 1 minute per side. Remove.

Place on platter and drizzle with dressing. Top with raspberries and strawberries.

Yields: 6 servings

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