Shrimp in Champagne Mustard Sauce
1 kg shrimp
1/4 cup finely chopped parsley
1/4 cup finely chopped green onion
1/4 cup tarragon vinegar
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
4 tbsp. McGarrigle’s Creamy Champagne Mustard
2 tsp. crushed red pepper flakes
sea salt freshly ground & black pepper to taste
Cook the shrimp in in boiling water just until pink. Drain and transfer to a large bowl. Mix the remaining ingredients together and pour over the warm shrimp. Mix well so that each shrimp is coated. Transfer to a covered container and refrigerate for 8 hours, stirring 3 or 4 times to recoat the shrimp. Remove from refrigerator about an hour before serving.
1. This can be made with a small salad with the shrimp served or garnished on appetizer plates or scallop shells.
2. It can also be made with medium or large ‘tail on’ shrimp and placed on a platter for cocktail parties.
3. You can also make this recipe with precooked frozen shrimp, thawed and patted dry – just make sure you marinate it a bit longer.
Fresh Trout with Mrs. McGarrigle’s Honey Tarragon Mustard
2 fillets of trout
2 green onions chopped
1 tbsp. fresh lemon juice
1 tsp. local honey
2 tsp. Mrs. McGarrigle’s Honey Tarragon Mustard
Using tin foil (make small corners to keep in liquid) or a shallow tray on the BBQ. Place trout on tin foil and paste with Mrs. McGarrigle’s Honey Tarragon mustard. Add honey to lemon juice and warm in microwave until honey melts. Pour over trout and add green onions. Grill for a few minutes until the trout is cooked to your liking! Serves 2.
Seared Tuna Steak with Sesame & Wasabi Mustard Sauce
4-5 oz tuna steaks
Extra virgin olive oil
Black sesame seeds
Freshly ground pepper
Rub tuna steaks with olive oil and season with salt and pepper, roll in sesame seeds. Place 2 tbsp. olive oil in hot sauté pan over high and quickly sear each side of the tuna of 1-2 minutes, until golden. The tuna should still be quite raw in the center. Slice the tuna diagonally and season inside flesh with sea salt and pepper.
To prepare the sauce, melt butter and stir in Wasabi mustard. Serve 2 slices of tuna over sautéed bok choy, or vegetable of your choice and drizzle with the Wasabi mustard sauce.
Fillet of Arctic Char with Mrs. McGarrigle’s Lemon Dill Mustard
2 fillet of Arctic Char, cut in two approx. 6 oz per portion
1 tablespoon olive oil
Mrs. McGarrigle’s Fleur de Sel
Mrs. McGarrigle’s Four Peppercorn Blend
2 good sized russet potatoes
1 cup of peas
½ leek sliced
1 green onion
2 tablespoons of Mrs. McGarrigle’s Lemon Dill Mustard
2 oz butter
Start by seasoning the fish with olive oil, salt and black pepper, and heat a heavy bottomed frying pan.
In a separate pan heat a tablespoon of olive oil and add the butter, toss in the potatoes, peas, leeks and green onions. Season and turn until leeks start to soften.
Meanwhile place the fish in the frying pan with a dash of olive oil, skin side down and cook for 3-4 minutes until the skin is crispy, turn only once and shut the heat off.
Add the mustard to the potato pea mixture and correct the seasoning. Allow mustard to coat the vegetables. Divide and stack the mixture between four plates, place a piece of fish on each stack. Garnish with a teaspoon more of mustard and some finely chopped green onion. Serves 4-6.
Slow-Cooked Salmon with Wasabi Lime Crust
We are so fortunate to have two recipes from Caterer, Richard Boulay. This recipe is one of his most popular menu items! Visit him at www.richardboulay.com.
4, 7oz. salmon fillets with skin
¼ cup Mrs. McGarrigle’s Wasabi Lime Mustard
¼ cup fine bread crumbs
¼ cup butter (room temperature)
Preheat oven to 225 degrees F. Mix together the mustard, bread crumbs and butter. Arrange fillets on an oiled or parchment covered baking sheet, skin side down. Cover each fillet with the mustard paste. Put in the middle rack of the preheated oven and cook for 20 minutes. Serve with wild rice or baked potatoes. Serves 4.
Ginger-Wasabi Halibut Brochettes
2 tbsp. McGarrigle’s Wasabi Lime Mustard
3 tbsp. fresh chives, chopped
2 tbsp. dry Sherry
1 tbsp. fresh ginger, peeled & minced
10 ounces halibut steak, cut into 1-inch pieces
Olive oil for brushing fish
1 red bell pepper, cut into squares
Prepare barbecue (medium-high heat). Blend Wasabi Mustard in medium bowl with chives, sherry and ginger. Add fish; stir gently to coat. Let stand at room temperature 15 minutes.
Brush fish rack with oil. Thread fish on skewers alternately with squares of bell pepper. Sprinkle with salt and pepper. Grill until fish is just opaque in centre and peppers are slightly charred, turning occasionally, about 8 minutes.
Serve with thinly sliced cucumber tossed in a dressing of rice vinegar and vegetable oil. Serve with extra Wasabi mustard on the side. Serves 2.
Baked Lemon-Pepper Salmon
½ cup chopped shallots
¼ cup onion
1 clove garlic, crushed
¼ cup drained capers
1 tbsp. fresh dill, chopped
1 ¼ pound salmon filet
1 tsp. lemon pepper seasoning
2 tbsp. Mrs. McGarrigle’s Lemon Dill or Creamy Champagne Mustard
2 tbsp. butter
Preheat oven to 425 degrees F. Place large sheet of foil on baking sheet. Drizzle a little olive oil on the foil & spread evenly. Mix shallots, garlic, onion, capers and dill in small bowl. Place salmon on foil; coat with mustard, then sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
Bake salmon just until opaque in centre, about 25-30 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges. Serves 4.