PEI Liquor Summer eFlyer

HADDOCK EN PAPILLOTE WITH SUMMER VEGETABLES PEI SEAFOOD RECIPES

CLASSIC LOBSTER ROLLS WITH HOMEMADE LEMON MAYO

Serves 4

4 split top White Rolls 2lb cooked lobster meat (from 7-8 lobsters) 4 Tbsp salted butter 4 leaves lettuce (romaine, butter or leaf lettuce are all great! For the mayo: 1 egg at room temperature

4 sheets parchment paper, at least 11x18 inches each 1 cup thinly sliced zucchini 1 cup julienne carrot 1 cup fresh peas or snow peas 2 cups chopped beet green or swiss chard leaves 4 x half-pound haddock filets (cod or hake also work well) Sprigs of fresh herbs like parsley, dill, tarragon or chives (as much

3/4 cup vegetable oil 1 Tbsp Dijon mustard 1 lemon, juice and zest Salt and pepper to taste 1/4 cup chopped chives Directions:

SAVE $2.00 *

SAVE $2.00 *

as you want!) 4 slices lemon

1/2 cup dry white wine 4 Tbsp butter in cubes Directions:

Preheat your oven or BBQ to 400F. Lay the sheets of parchment out on your work surface, then build the papillotes on one half of each sheet of parchment. Start by dividing the zucchini, carrots, peas and greens between the 4 sheets, making a pile right in the centre of one half of each sheet. Lay the fish on top of the veg- gies, then top with herbs, lemon, white wine and a pat of butter. Season everything with a sprinkle of salt and freshly cracked pepper then fold the bare side of the parchment all the way over and fold the edges of the parchment to make a sealed envelope. Repeat with all the packets and then transfer them to a baking sheet. (If you are cooking on the BBQ, make sure the edges of the parchment are tucked inside the rim of the baking sheet, or else they will catch fire!) Bake for 20-25 minutes, until an instant-read thermometer stuck into the centre of the packet reads 165F. Carefully transfer the packets to plates and cut open their tops with a sharp paring knife or scissors. Garnish with some more fresh herbs and enjoy!

Make the mayo: Combine the egg, Dijon and a pinch of salt in the bowl of a food processor and blend until foamy and pale. Add oil, a few drops at a time, then the rest in a slow steady stream until it is fully incorporated. Add lemon juice and zest and blend again, then stir in chives and season to taste with salt and pepper. Cover and refrigerate until ready to use. To make the lobster rolls, combine the lobster meat and mayonnaise in a medium bowl and season to taste with salt and freshly ground black pepper. Preheat a heavy bottom skillet over medium heat. Spead the sides of each bun with butter and then toast on each side in the pan until golden brown and crispy. Remove from heat, add a piece of lettuce to each bun, then fill with lobster mixture. Enjoy right away!

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CELEBRATE SUMMER 2018

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CELEBRATE SUMMER 2018

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