Recipe: Crab Causa and BC Trout Aburi

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

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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.