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.