March 17, 2017 5:44 pm

Recipe: Crab Causa and BC Trout Aburi

Chef Ricardo Valverde of Ancora Waterfront Dining + Patio and Linda Poole with the Vancouver Cherry Blossom Festival give us a tasty preview of their upcoming Sakura Night fundraiser.

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The recipes on Global BC Noon included Crab Causa and BC Trout Aburi.

The instructions and ingredients are listed below.

Crab Causa (Serves 4)

  • 8 oz Dungeness Crab Meat
  • 100 g chopped chives
  • 1 btl Japanese mayo
  • 1 lrg Yukon gold potato
  • 1 tbsp Yellow peruvian chili (or roasted yellow pepper puree)
  • 1 lime, juiced
  • 2 tbsp olive oil
  • 2 Olives
  • 1 hard boiled quail egg
  • 1 tin caviar (to garnish)
  • 200 ml huancaina sauce
  • 250 g queso fresco,
  • 5 tbsp yellow chili paste
  • 1 tin evaporated milk
  • 12 saltine crackers

Method:

  • Mix crab meat with Japanese mayo and add chopped chives
  • Steam potatoes and pass through ricer. Add yellow chili paste, olive oil, lime juice and salt.
  • For Huancaina sauce, mix all ingredientes in a blender. Adjust seasoning if necessary.
  • Assemble as per video

 

BC Trout Aburi (Serves 4)

  • 1 fillet Trout
  • 4 rice nori crackers (cook 4:1 sushi rice to water plus add nori sheets to taste, dehydrate and fry)
  • 200 ml avocado puree (forked mashed avocado, salt and pepper)
  • 1 tin trout roe (ikura)
  • Baby greens (to garnish)
  • 2 tbsp Panca sauce
  • 1 tin aji panca
  • 250 ml canola oil
  • 2 tbsp cumin seeds
  • pinch oregano
  • 4 cloves garlic

Method:

  • For panca sauce mix all ingredients in a blender and adjust seasoning if necessary.
  • Cut 3 by 3 inches pieces of trout and brush with panca sauce.
  • Torch or grill trout to medium rare.
  • Assembly as per video.
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