Salmon and Asian flavours are the star players featured in this delectable phyllo papillote.
This simple combination of fresh vegetables and smoked fish makes a wonderful lunch or light supper, and the best part is that it's so easy to make.
Holiday food is often so rich and heavy that a light fish dinner with fresh greens is a welcome reprieve. Serve with sweet potatoes or wild rice.
Black cod, readily available fresh and smoked on the West Coast, is a popular menu item at Bishop's. Look for it in Asian markets and some supermarkets. Chef Dennis Green says the sauce is also delicious with salmon or roasted halibut.
For the real Greek experience, you first pick out the fish from the iced ones on display in any taverna worth its lemons. Then it's whisked away for grilling and comes back to the table, where an accomplished waiter bones it – a formidable task if you're not an expert, especially when diners are awaiting their portions. Our filleted fish is easier on the cook, and since getting fish from the Mediterranean is chancy across Canada, we're recommending pickerel. Other fish can be just as tasty, so choose whatever's freshest.
Ross Mavis, chef and proprietor of Inn on the Cove and Day Spa and Tide's Table dining room in Saint John, N.B., says that this easy recipe is his customers' favourite: "The pepper and maple don't interfere with the flavour of Atlantic salmon and nicely provide a foil to the richness of its flesh."
The flesh of lake trout can range from flesh tones to deep pink. The brighter colour comes from the amount of small freshwater crustaceans consumed, but this in no way affects its distinctive flavour or quality. This stuffed whole fish makes an easy and elegant presentation on a bed of salad greens.
