Talking fish blues... Lobster and haddock

Oh the Joy of Monday and all the lovely adventures a new week can bring. Now for some people Mondays tend to bring on a bit of the blues however instead of dedicating time to pouting about the beginning of the week I like to celebrate all the good times had on the weekend, and the many more to come.

This weekend was special indeed. I had a beautiful friend from Spirit of Hospitality working with me and explaining the subtle notes and food pairings of each wine. As we get closer and closer to the Holidays Clearwater and Harvest wines begins to bustle out of control with many new and returning customers. You can feel magic in the air with every wine bottle purchased and new recipe tried. 

Recipe 1: Lobster Crostini with Roasted Red Pepper

1 Cup Lobster Cooked and Diced 

¼ Onion Diced

1 Stocks Celery Diced

1 Lemon Zested

½ Lemon Juice

1 tbsp Greek Plain Yogurt

Salt and Pepper to Taste

¼ Cup Diced Roasted Red Pepper

¼ Cup Sundried Tomatoes

1tsp Sugar

2 Tbsp Chopped Mint

1tbsp Olive Oil

In a bowl mix your lobster, onion, celery, lemon zest, lemon juice, Greek Plain Yogurt, salt and pepper. Let this sit and marinate in your fridge for at least an hour. In a separate bowl dice up your roasted red peppers, sundried tomatoes and mix together with the sugar. Then add your finely chopped mint and 1 tbsp olive oil. Serve on crostini or fresh bread.

Paired With: Concilio Sauvignon Blanc, Italy

Recipe 2:  Beer Battered Haddock

 

2 lbs Haddock

1 Bottle Garrison Martello Stout

1Cup Flour – Sifted

1 Egg

2 tsp Salt

Zest 1 Lemon

Parsley

Capers

4 Pickled Asparagus

1tbsp Olive Oil

Preheat oven to 350F. Place a high edged frying pan on the stove and fill with vegetable oil ¼ way up the side to get ready for a shallow fry. Turn heat onto medium low and slowly eat the oil. Mix together in a bowl beer, sifted flour, 1 egg and salt. Then dredge each piece of fish into the batter. Place battered fish into the pan once oil has heated (Test the oil by dropping a caper into the oil, if the oil bubbles and the caper begins to fry than the oil is ready) Cook each piece of fish until the golden brown on both sides and finish crisping in the oven on a baking sheet for 5 minutes.

 

In a separate bowl mix together your chopped capers, parsley, asparagus, olive oil and lemon zest. Serve on the side of the fish.

 Pair with: Michel Torino Pinot Noir

A wonderful time full of cooking, new flavours and some good laughs. If you haven't yet, join us this Saturday and have much to smile about going into next Monday. 

Eat, drink and enjoy!!