Holiday Recipes — Chef Doreen Prei

Holiday Recipes

With Chef Doreen Prei

Photos from Chef Doreen, May, Art Gallery of Alberta

Confit chicken and farro risotto

Barbecue grilled chicken in a Japanese marinade Arctic char

Lettuce Wrap with Grilled Chicken

Roasted cauliflower, lakeside farmstead cheddar cream sauce, sumac

Bouillabaise

1 whole red snapper (use only bones, keep fish searing) 1 kg other fish bones (like cod, halibut), cut in big pieces 2 oranges, juiced 3 lemons, juiced 2 stalk of lemongrass, smashed 2 tomatoes, chopped 1 small red chili, cut in half ½ red bell pepper, cut in 3 pieces 1 shallot, roughly chopped 2 bulb fennel, roughly chopped (keep greens and use in stock) 1 large carrot, roughly chopped 2 cloves garlic, chopped pinch of saffron 300 ml Pernod or Sambucca 3 pieces star anise 10 coriander seeds 20 fennel seeds 150 ml olive oil Salt to taste Lemon juice to taste water

Method

In a big stock pot, sear all the vegetables in the olive oil over medium high heat. They should be nicely caramelized before you add the fish bones. Sautee the fish bones in the vegetables for about two minutes and add garlic and the spices. Sautee everything for another two minutes and deglaze with Pernod or Sambucca. Reduce the alcohol by half and add the saffron and cover with water.

Simmer the stock for about 30-45 minutes over medium low heat.

Puree everything (including the fish bones) with a hand blender and strain through a fine sieve and bring the pureed and strained stock to a boil. Season with salt and lemon juice and serve.

As a lovely garnish for the soup you can add pan seared scallops, halibut, sole, red snapper, sea bass and cod.

Salt the fish and the scallops on both sides gently with sea salt. Heat up a non stick frying pan on high heat and once hot, add olive oil. Sautee the fish and or scallops to your liking. Place in a bowl and pour the hot bouillabaisse over. Serve with a warm baguette and enjoy.

Bacon Wrapped Beef Tenderloin

Cinnamon Madeleine with Spiked Milk Parsnip Puree

100 g beef tenderloin, cut in cubes 6 slices bacon 60 g hazelnuts, crushed salt and pepper to taste canola or any vegetable oil toothpicks

Method

Season the beef with salt and pepper on all sides. Place each beef cube on one slice of bacon and roll. Poke a toothpick to secure the “bundle”. Heat up a frying pan to medium heat and add some canola oil and the bacon wrapped beef tenderloin (the frying process should start with a cold pan and cold oil; this will allow the bacon to crisp up nicely) Caramelize the bacon on all sides and remove from the pan and allow to rest for 5 minutes. Serve on the hot parsnip puree, drizzle with the pan sauce and add the crushed hazelnuts on top.

Once you removed the beef out off the frying pan add the balsamic vinegar, garlic and the thyme. Bring this to a quick boil and take off from the heat. Add a little honey and slowly the butter cubes. Use a small whisk or spoon to emulsify the sauce. If the butter doesn’t melt, bring the sauce to a light simmer and again away from the heat. Your sauce might break if it gets too hot. Add salt and pepper if needed. Remove the thyme and garlic before serving. 3 eggs 112 g icing sugar 135 g butter, melted 15 g honey pinch of salt 10 g cinnamon 135 g all purpose flour 3 g baking powder 3 parsnips, peeled and diced 150 ml cream 200 ml water ½ stick butter, unsalted salt to taste

Method

Heat up your oven to 350 F. Beat the eggs with icing sugar until creamy. Add the melted butter and honey. Combine salt, cinnamon, flour and baking powder. Add this slowly to the mixture. Fill in the molds and bake at 350 F until golden brown in your oven. Cool down and remove the madeleine from the molds. Dust with icing sugar and serve with the spiked milk shots.

Spiked Milk

250 ml full fat organic milk 1 orange, juiced Sugar to taste 150 ml whipping cream, slightly whipped Splash Cointreau (optional) Splash Rum (optional)

Method

Combine all ingredients with a whisk. Add the slightly whipped cream last for a better texture. Fill into shot glasses and keep in your fridge before serving.

Method

Combine all ingredients in a pot and bring to a boil. Turn down the heat to a simmer until the parsnips are tender. Transfer them into a blender. Don’t pour all the liquid in at once. Add it gradually until there is a smooth puree. Season with salt as needed. Blend to a purée, adding more of the liquid as needed. Season to taste.

Cinnamon Madeleine with Spiked Milk