Recipe: Chef Jasper Cruickshank’s ‘wild B.C. experience’ dish

The “BC Wild Experience”, is a gold medal dish for a regional competition ahead of the main event of the 2024 Canadian Culinary Championship in Ottawa this February.

Chef Jasper Cruickshank from Wild Blue Restaurant + Bar in Whistler is the regional winner representing Vancouver at the national championship.

He shows Jennifer Palma how to make the winning dish in Cooking Together.

SIDE STRIPE SHRIMP TERRINE:

Ingredients:

• 1 lb side stripe shrimp, peeled and deveined
• chives
• plastic wrap

Instructions:

• season the shrimp, roll with chives, and wrap securely in plastic wrap.
• poach wrapped shrimp in a water bath at 56° C for 20 minutes.
• remove plastic wrap and chill shrimp in an ice bath.
• Slice the chilled shrimp terrine and serve.

TARTLET SHELL:

Ingredients:

• spring roll dough
• clarified butter

Instructions:

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• Cut spring roll dough into a round shape.
• Place dough in clarified butter and bake between tart shell molds at 325° F for 10-14 minutes.
• Remove tartlet shell at the desired colour from the tart mold and drain on paper towels.

POACHED DUNGENESS CRAB:

Ingredients:

• Dungeness crab
• salted water
• ice

Instructions:

• Submerge Dungeness crab in a pot of salted boiling water, lower heat, and simmer for 11 minutes.
• Remove crab, let it rest for 10 minutes, and chill in an ice bath.
• Clean the crab, extracting the meat, and reserve for later.

CRAB ESPUMA:

Ingredients:

• grab bisque
• gelatin
• seasoning

Instructions:

• Prepare crab bisque and reduce it to a rich, concentrated flavour.
• Adjust seasoning, add bloomed gelatin, strain, and chill.
• Pour mixture into an isi gun, charge with two N2O charges, and shake well.

LEEK PUREE:

Ingredients:

• 10g sliced garlic
• 30g sliced shallots
• 300g sliced leeks
• 20g canola oil
• 3g salt
• 100g spinach leaves

Instructions:

• Sweat garlic, shallots, and leeks in canola oil with salt until tender.
• Blend with blanched spinach until smooth, then chill.

DAIKON DISCS:

Ingredients:

• daikon
• salt
• olive oil

Instructions:

• Slice daikon thinly, cut with a ring cutter.
• Blanch discs for 3 seconds in salted water, then ice down.
• Season with salt and olive oil.

WAKAME TUILLE:

Ingredients:

• 50g egg white
• 50g flour
• 15g chive oil
• 15g leek puree
• 2g salt
• 15g sugar
• 1g wakame powder

Instructions:

• Combine all ingredients in a food processor, blend until smooth.
• Spread mixture over a stencil onto a silicone baking sheet.
• Bake at 325° F until set (approximately 5 minutes).
• Remove and let it cool.