Suggested Pairing: Moillard Vox Populi Organic Pinot Noir or Pelee Island Reserve Pinot Noir VQA

Pan Roasted Halibut

Ingredients:

4 6-ounce halibut fillets
4 tablespoons canola oil
4 tablespoons butter
Salt
Pepper

*Chef Graeme Ruppel of the Brooklyn Warehouse uses halibut from Scotian Halibut (farmed) and Goldwater Seafoods Halibut (wild)

Directions:

1. Season fillets with salt and pepper.

2. Preheat an oven to 400°F.

3. In a pan large enough to comfortably fit the fillets, heat the canola oil over a high heat. Place the fillets in the pan, leaving enough space between them to make sure they don’t steam themselves. If you don’t have a large enough pan, work in batches.

4. After about two minutes, the fish will turn a nice golden to dark brown (time is approximate, depending on your pan and range).

5. Turn fillets over and remove pan from the heat.

6. Place a small portion of the butter on top of each fillet and transfer to the oven.

7. Bake for 6 to 8 minutes. Fillets are done when firm to the touch and just starting to flake at the edges. Cooking time will vary depending on the source of the fish and your oven.

Sautéed Fiddleheads

Ingredients:

1 pound fiddleheads
4 tablespoons butter

Directions:

1. Rinse fiddleheads thoroughly, until the water runs clear.

2. Trim any dead ends from the fiddleheads, and pat dry with paper towels.

3. Heat the butter in a large pan over high heat.

4. When the butter starts to brown add the fiddleheads.

5. Toss the fiddleheads to distribute the butter and reduce the heat to medium.
Stir the fiddleheads occasionally. They will take 3-4 minutes to cook through. Season with salt and pepper

Roasted Spring Turnips

Ingredients:

2 oz olive oil
2 stems thyme
1 bunch spring turnips (small white to pink skinned turnips)

Directions:

1. Preheat oven to 325°F

2. Remove greens from spring turnips, and save for the Grilled Lamb Loins recipe.

3. Trim any root segments from turnips and cut into quarters.

4. Toss turnips with olive oil, thyme, salt and pepper.

5. Place turnips in a pouch of tin foil, crimp the edges shut and place in oven.

6. After one hour, open the foil pouch and allow turnips to cook for one hour more.

7. The turnips will be tender to the touch and lightly browned when done.