Crispy Haddock Sandwiches
Serve up a comforting pub classic, with your own twist. This recipe kicks up the heat on your traditional tartar sauce, and added some sweetness with an apple slaw.
- Yield: 6 1x
Ingredients
Scale
- 6 High Liner Beer Battered Haddock Fillets
- 6 ciabatta buns, toasted
- jalapenos, sliced
- tomatoes, sliced
Jalapeno Tartar Sauce
- 237 ml mayonnaise
- 1 jalapeno, seeded and finely diced
- 30 ml sans marcus verte sauce
- 15 ml sweet relish
Apple and Kale Slaw
- 710 ml apples, julienned
- 473 ml heirloom carrots, julienned
- 237 ml green kale, julienned
- 237 ml purple kale
- 118 ml poppy seed dressing
Instructions
- Cook fish according to package directions.
- Make your slaw. Combine apples, carrots and kale. Add poppy seed dressing and mix well to coat.
- Make the tartar sauce. Combine all ingredients and mix well.
- Build your sandwiches. Spread tartar sauce on open bun. Add cooked haddock, and top with slaw, tomatoes and jalapenos. Serve with lime wedges.
Notes
<!-- wp:wp-tasty/tasty-recipe {"id":12143,"lastUpdated":1635979626498} /-->Big Bob’s® Haddock Surf Board
Charcuterie boards are popping up on menus everywhere. These boards normally offer a selection of cured meats and cheese. In order to create a seafood option, this recipe deconstructs traditional fish and chips into a big, bold, fun and sharable board that High Liner likes to call a ‘Surf Board’.
Ingredients
Scale
- 1 pc Big Bob’s® Beer Battered Natural Cut Haddock, #10025643
- 4 oz cactus cut potato wedges
- 4 oz sweet potato fries
- 4 oz prepared coleslaw
- 2 oz tartar sauce
- 2 oz curry mayo
- 2 oz ancho sour cream
- 1 lemon halved and grilled for garnish
Instructions
- Assemble the dipping sauces in small ramekins and pre-grill the lemon garnish.
- Add the coleslaw to a small dish.
- Deep fry the Big Bob’s® Haddock for approximately 6 mins then slice it into 8 or 9 strips across the width of the fillet.
- Deep fry the 2 varieties of potatoes.
- For assembly, be creative and look to gain height where possible and also think about balancing the colours.
Notes
Beer-Infused Pizza Crust
Beer and pizza – the perfect flavour combination. Adding beer to this traditional pizza dough recipe helps to replace some of the yeast, while adding a slight beer undertone to the crust. Delicious.
Ingredients
Scale
- 180 g Ardent Mills® Bakers Hand™ All-purpose Flour (up to 60 g extra depending on absorption)
- 7 g instant yeast
- 5 g sugar
- 4 g salt
- 160 ml beer, very warm, 48° to 55° C (120° to 130°F)
Instructions
- Preheat oven to 220° (425°F).
- Combine 120 g flour, undissolved yeast, sugar and salt in a large bowl and whisk to combine.
- Add very warm beer; mix until well blended, about 1 minute.
- Gradually add enough of the remaining flour to make a soft dough.
- Dough should form a ball and will be slightly sticky.
- On a floured surface, knead the dough for approximately 4 minutes, adding additional flour as necessary, until smooth and elastic.
- Let dough rest, covered for 15 minutes.
- Roll crust out to a 30 cm (12 inch) circle and transfer to a lightly greased pizza pan.
- Dress as desired.
- Bake for 12-15 minutes or until crust is golden brown.
Notes
Green Goddess Dressing
Frozen spinach enhances the colour and amps up the nutrition of this delightfully fresh dressing. Pair with a Green to the Green Salad — greens, edamame, celery, cucumber, peas, green onions.
Ingredients
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- ½ cup plain Greek yogurt (or mayonnaise)
- ½ cup fresh parsley
- ¼ cup Alasko IQF Chopped Spinach, prepared according to package directions and cooled
- 1 green onion, chopped
- 1 tbsp lemon juice
- ¼ tsp minced garlic
Instructions
- Add all ingredients to a blender, process until smooth, season to taste.
Notes
Grilled Montreal Steak Spiced Portobello Salad
Double up the greens over and under this simple, yet flavourful Portobello steak.
- Yield: 1 Serving 1x
Ingredients
Scale
Montreal Steak Spiced Portobello:
- 1 Portobello mushroom cap
- 1 tsp vegetable oil
- ¼ tsp Horton Spice Mills Montreal Steak Spice
Lemon Horseradish Dressing:
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- ½ tsp white wine vinegar
- ¼ tsp (or more) horseradish
Salad:
- 1 cup arugula
- ¼ cup sliced sweet pepper
- 2 quartered cherry or grape tomatoes
- ¼ cup microgreens — spicy mustard blend works well here
Instructions
- For Portobello steak: Brush both sides of mushroom with oil. On a preheated grill at medium-high heat, cook 3-4 minutes per side, sprinkling with Horton Spice Mills Montreal Steak Spice.
- For the dressing: Whisk together all ingredients and allow flavours to blend, season to taste.
- For each serving of salad: Arrange arugula in bowl/plate. Top with Portobello steak. Arrange peppers and tomatoes. Drizzle with Lemon Horseradish Dressing and garnish with microgreens.
Notes
