Chef Chris Mathias has been working at his friends’ new restaurant in Kimberly, Ontario: Hearts Tavern. Chris is a UK native, keen cyclist and long time Bicyclesport CX racer who spent many years cooking in France, Canada and Spain. This is a locally inspired and healthy salad made with cured Lake Huron Whitefish.
- 1 whole whitefish filleted with skin on but scaled and deboned.
- To cure the fish: Make a mixture of half salt and white sugar 1 cup of each with 2 tbsp of fennel seeds .
Lightly cover the filets both sides with this mixture and leave overnight in the fridge flat skin side down uncovered.
- 40 g dried Dulse available at most fishmongers (fish stores)
- 150ml cider vinegar
- 1 shallot
- 250 ml sunflower oil
- 75 ml good fruity olive oil
- 1 tbsp fresh horseradish
- 1 clove garlic
- 1 tbsp honey .
- Soak dulse in fresh cold water for about 30 drain
- Allow about 1/3 of the dulse to remain in the water for later .
- Pure the rest of the dulse with the shallot minced garlic , horseradish, vinegar , honey and a pinch if salt and pepper .
- When like a paste 1 minute or so slowly add sunflower oil .
- Put this in a small mixing and gently mix in about half the olive oil . Skin 5 or 6 nice Tomatoes and put aside.
- Rinse the fish and oat dry with paper towel .
- Slice the fish as thin as u can and place o a plate .
- Randomly smear the dulse vinaigrette on a plate.
- Slice and arrange the tomatoes around the vinaigrette .
- Mix the Slice whitefish with a smal amount of soy sauce e and olive oil.
- Plate fish in around tomatoes.
- Garnish the plate with remaining dulse and soft green herbs such as basil coriander cives .
- Sptinke lightly with sea salt and fresh crushed pepper .
- Drizzle with remaining olive oil, and a squeeze of fresh lemon .
- Dulse seaweed
- Olive oil
- Soy sauce
- Cider vinegar
- Sunflower oil
- Fresh soft herbs
- Fennel seeds