Every week we share a meal from someone close to the Terroir community which represents their work, passions and a personal connection to their terroir.
Fisherfolk Fish Pie
Jennifer Johnston, fisherfolk, Canada
“I have developed this dish to represent me and the people of fisherfolk because it’s the kind of hearty and traditional meal that would sustain and comfort us when coming home after a long, cold day on the water.
The potatoes, onions, cream and butter that form the base of the pie are all from Ontario where we live and work. The fish and seafood is a mixture of east and west coast bounties, these harmonize together to really highlight what Canada's best seafood tastes like.”
8 to 10 medium yellow-fleshed Ontario Potatoes
2 tablespoons of butter
Half cup of milk
8 British Columbia large spot prawns
8 oz of Lake Erie pickerel
6 oz of Nova Scotia cold-smoked haddock
8 oz of Nova Scotia haddock
2 celery stalks
1 cup of whipping cream
3 tablespoons of flour
1 cup of milk
1 tablespoon of thyme
1 teaspoon of nutmeg
5 whole peppercorns
4 bay leaves
Peel potatoes, cover with water and a sprinkle with salt, bring to a boil and then leave to simmer for 40-50 minutes until the potatoes are cooked through.
Cut the fish and seafood into 1 inch pieces. Place seafood in bowl and put to aside.
Dice the celery and one half of onion. Coarsely chop the other half of the onion.
Take large nonstick fry pan and place seafood and prawns in fry pan cover the whole surface. Turn burner on to simmer for a few minutes. Pour cup of milk over fish and place bay leaves and 5 peppercorns and coarsely chopped half onion in milk. Leave on simmer for approx 8 minutes (just enough so fish and prawns are beginning to turn opaque) Use a slotted spoon to gather all the fish out of pan and place in a bowl and set to the side.
Put fry pan with milk and fish juice to the side.
Get another pan and dot the pan with 1 tablespoon of butter and heat till just till bubbling and place diced celery and onion in pan. Add thyme and nutmeg. Fry for approx 8 minutes until onion and celery are just translucent but still crunchy. Move pan to the side and bring fish milk pan to the front. Take peppercorns and bay leafed out and discard.
In a cup place 1/3 a cup of cream and 3 tablespoons of flour and whip until smooth and continue whipping slowly adding the rest of the cup of cream making sure to avoid lumps. When the flour cream mixture is fully combined turn the fish milk juice to simmer and whisk slowly adding the flour cream to the mix until sauce is thickened. Then add the onion and celery and toss into sauce. Turn off heat.
Grab a colander and place potatoes in and drain. Use a ricer to put potatoes through and put back into pot and finish off with potato masher adding remaining butter and milk. Mash till you are satisfied with the fluffy peaks.
Now place all fish in 8 by 8 inch pan and pour sauce generously over fish and prawns .Grind fresh pepper over mixture and then evenly distribute mash potatoes over the fish.
Put in oven on 350 for 30 minutes.
Open oven and place a few pads of butter on mash potatoes and turn up to 400 to 450 to crisp up the top for 5 to 10 minute or until golden brown.
Turn off oven take pie out and let it sit for 10 and let the aroma travel through the house.
“No Need to Knead” Crusty Bread with Seeds
Voula Halliday, author of Eat at Home. Canada
“Bread is my sense of place, past and present.
I am a fresh loaf coming out of the communal oven in the agora of my ancestral village in Greece.
I am the yeasty dough pressed and rolled on the counter under my grandmother’s small strong hands.
I am the grains of wheat and spelt grown here in my country of birth.
I am the bread recipes I write.
I am this story of bread.”
Makes 1 loaf, 12 servings
1 1/2 cups unbleached all-purpose flour
1 1/2 cups whole-wheat, spelt, or red fife flour
1/2 cup raw unsalted sunflower seeds
1/2 cup raw unsalted pumpkin seeds
Generous 1/4 tsp active dry yeast
1 tsp salt
1 1/2 cups water
1 Tbsp cornmeal or semolina flour, to cover bottom of Dutch oven
Place everything except the cornmeal in a large bowl and stir together until well combined. It will be a sticky dough. Cover the bowl with plastic wrap and a tea towel and set aside in a warm, draft-free spot for 18 to 24 hours, until the dough has risen, doubled in size, and looks bubbly in texture. Then:
Lightly dust your work surface with flour. Place dough on the flour. Lightly coat inside of the bowl with oil (no need to wipe it out first).
Fold dough in on itself a few times and then shape it into a nice round and put it back in the bowl. Dust dough with flour and then cover with a clean tea towel. Set aside to rise for another 2 hours or until doubled in size again.
Place a large empty Dutch oven or cast iron pan with a lid in the oven and set oven to 450°F (230°C). Heat the covered pan for about 20 minutes.
Carefully and quickly remove the hot pan from the oven and lift the lid. Sprinkle base of the pan with cornmeal to prevent bread from sticking. Place dough in pan and cover with the hot lid.
Bake for 30 minutes. After 30 minutes, remove lid and continue baking for another 15 to 25 minutes. The loaf will be light brown when it is ready and will sound hollow when tapped on the bottom.
Remove the bread from the pan and let cool on a wire rack for 1 hour before serving.
Steelhead en Papillote with Golden Raisin and Apple Compote
Chef Ned Bell, Chefs for Oceans and author of Lure Cookbook. Canada
“The future of seafood for me personally and for all of us at Chefs for Oceans is shellfish cultivation, mariculture with filter feeders, seaweeds, sea vegetables and responsible aquaculture. In my opinion these ways of growing food (through water farming) are among the best ways we we can continue to consume clean healthy protein for generations to come. The focus should be on nutrient-dense, plant-based ingredients as the main composition of a meal, garnished with sustainable seafood. This is mothers nature’s real fast food. “
Foolproof, elegantly impressive, and blessedly mess free, cooking en papillote is a busy cook’s get-out-of-jail-free card. With the exception of the densest fish species, such as sturgeon or lingcod, all fish take well to this cooking method, and it’s so easy to customize each diner’s little parchment-paper packet. Here, rich steelhead is simply flavored with a little butter, lemon, and herbs, and then served with a sweet-tart compote of apples and raisins. But you can change things up with different herbs or spices, and even thinly sliced or shaved vegetables that will cook with the fish right in the pouch.
Golden raisin and apple compote
2 cups golden raisins
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup honey
1 tsp sea salt
1 Granny Smith apple, unpeeled
Combine the raisins, apple juice, vinegar, honey, and salt in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes or until raisins are plump and the liquid is reduced to one-quarter of the original volume. Remove the pan from the heat. Core the apple, then dice into pieces about the same size as the raisins. Stir the apples into the saucepan. Set aside to cool.
1/2 cup pine nuts, for garnish
4 (4 to 5 oz) steelhead steaks
Sea salt and coarsely ground black pepper
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped fresh flat-leaf parsley or chives
1 lemon, thinly sliced
Roasted root vegetables such as parsnips or celery root, to serve
Preheat the oven to 350°F. Spread the pine nuts on a rimmed baking sheet and toast, stirring occasionally, for 5 to 10 minutes or until golden. Remove and set aside to cool. (Alternatively, you can toast them, stirring frequently, in a dry skillet over medium-low heat for 3 to 5 minutes.) Increase the oven temperature to 400°F. Fold 4 (18-inch-long) pieces of parchment paper in half. Place each fillet on one side of each paper. Season with salt and pepper. Dot each fillet with a tablespoon of butter, and sprinkle with a tablespoon of parsley (or chives). Set 1 or 2 lemon slices on top. Fold the paper over the salmon and double fold around all edges to completely seal the fish. Set parchment packets on a baking sheet and bake for 12 minutes or until the flesh is almost opaque all the way through and flakes easily.
To serve, transfer each pouch to a plate. Cut the tops of the pouches to open them up, and add a generous spoonful of the compote to each fillet. Garnish with the toasted pine nuts and serve with a side of root vegetables.
Excerpted from Lure by Ned Bell and Valerie Howes. Photographs by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.