Episode 45: Sea Goo

West Coast Pine & Lobster Mushroom Sautee w/ Urchine Roe

BC Candid Sea Cucumber

Similkameen Peach Cobbler w/ Bee Pollen & Stevia Crust

Similkameen Peach Cobbler

Queen Charlotte Geo Duck w/ Tarragon Aioli


WEST COAST PINE & LOBSTER MUSHROOM SAUTEE WITH URCHINE ROE

8 pieces Pine Mushroom (Sliced)
8 pieces Lobster Mushroom (Sliced)
6 Cloves Garlic (Sliced)
2 tablespoons Chives (finely chopped)
3 ounces White wine (dry)
4 tablespoons Shallots (finely diced)
1/2 cup 36% cream
4 pieces sea urchin roe
2 ounces olive oil, extra virgin
24 pieces kawari sprouts
16 pieces sorrel leaves

To taste Salt and pepper

Preparation time 25 minutes.

Ease of preparation is Moderate.

Pre-heat a large sauté/frying pam on medium -high heat for 1 minute

Add olive oil then the mushrooms, season with salt & pepper and sauté for 1 minute on each side Add the garlic & shallots, cooking for an additional 1/2 minute

Add white wine & cream

Stew the mushrooms, reducing the sauce for 1/2 minute Season with salt & pepper and finish with chives Present two slices of each mushroom alternately on top of each other on the centre of the plate

Finish with the chive cream sauce and 1 piece of sea urchin roe, wilted sorrtel & kawari sprouts

Serves 4


BC CANDIED SEA CUCUMBER

1/2 cup Sugar
1/4 cup water
8 pieces fresh sea cucumber - diced 1" x1"
2 pieces fresh sliced ginger

Preparation time 10 minutes.

Ease of preparation is easy.

Add all ingredients to a small pot and cook on medium-heat for approximately 20 minutes or until mixture becomes syrup like.

Pull out sea cucumber and reserve on parchment paper until use for garnish on cobbler


SIMILKAMEEN PEACH COBBLER WITH BEE POLLEN AND STEVIA CRUST

Bee Pollen and Stevia Crust -

1 cup all purpose flour
1 cup brown sugar
1 teaspoon ground cinnamon
6 ounces unsalted butter (cut in 10 pieces)
2 tablespoons bee pollen
2 tablespoons Stevia (chopped)
1 cup Rolled Oats

Preparation time 10 minutes.

Ease of preparation is moderate

Put the flour, oats, sugar, cinnamon, bee pollen and stevia together in a bowl.

Add the butter in pieces.

Using your hands rub together the butter and dry mixture until all the butter has been added.


Similkameen Peach Cobbler

4 cups fresh peaches (quickly poached, peeled, pitted & sliced)
1 tablespoon Stevia (chopped)
1 tablespoon bee Pollen
1 teaspoon Ground Cinnamon
1 tablespoon unsalted butter
2 teaspoons lemon juice
2 tablespoons cornstarch

Preparation time is 20 minutes.

Ease of preparation is easy.

Mix together peaches, stevia, bee pollen, cinnamon, butter, lemon juice and cornstarch.

Put in an ovenproof dish (approximately 10" x 5" x 2" deep).

Fill to no more than 1" from the top Cover evenly with the bee pollen and stevia crust.

Bake at 325 degrees for 35-45 minutes until the filling starts to bubble and the crust turns golden brown.


QUEEN CHARLOTTE GEO DUCK WITH TARRAGON AIOLI

1 Whole Geo duck - Live
1/4 cup Tarragon Chopped
1/2 cup Mayonnaise
1 Tablespoon Garlic Crushed
12 pieces Yellow/Golden Beet Chips

Preparation time is 20 minutes.

Ease of Preparation is Moderate

Poach the live Geo Duck in 3 liters of simmering water for 1 minute Pull aside and peel the outer skin off the slightly cooked (blanched) Geo Duck Thinly slice this and present it on a plate in a pinwheel or circular fashion Garnish with mayonnaise mixed with tarragon & garlic Finish with golden beet chips & flying fish roe

Serves 6