With the holiday season upon us many homes around Atlantic Canada are starting to plan for various holiday meals. Here in Atlantic Canada we have the benefit of being producers of two truly unique commodities – wild blueberries and honey. The ATTTA team encourages kitchens across Atlantic Canada to incorporate these wonderful ingredients into your holiday cooking. There are numerous health benefits of wild blueberries and honey, and both taste delicious too!
For this
week’s blog, ATTTA is pleased to feature a creation from the Maritime chef
Alain Bossé, otherwise known as the Kilted Chef. Chef Alain is an accomplished
chef and with a reputation for promoting local ingredients. Chef Alain is also
known for his signature tartan kilt and proud Acadian heritage. We would like
to acknowledge and thank him for being a supporter of Atlantic wild blueberries
and honey. When you are sharing meals with your loved ones this holiday season,
consider trying this delicious halibut with wild blueberry dressing and a wild blueberry
honey vinaigrette!
Holiday Recipe by the Kilted Chef Alain Bossé: Halibut with Wild Blueberry Dressing and a Wild Blueberry Honey Vinaigrette
Halibut
- 2 Halibut steaks (7-8oz each) (filets may be used as well)
- Pre heat your oven or BBQ to 350°F.
- Rub the halibut with the oil and season with salt and pepper.
- In an oiled frying pan, heat on high and sear halibut for 2 minutes on each side.
- Place halibut in oven at 350°F (175°C) for 5-6 minutes.
- Top with the Savory Stuffing, drizzle with the Vinaigrette, and serve immediately.
Van Dyk’s Wild Blueberry Savory Stuffing
- 1/4 cup butter
- 1 cup diced celery
- 1 cup diced onions
- 1 tbsp summer savory
- 3/4 cup chicken broth
- 3/4 cup Van Dyk’s Dried Chewy Wild Blueberries
- Salt pepper to taste
- 4 cups of day-old bread cubed
- Melt butter in a sauté pan. Add onions, celery and summer savory and sauté for 3 minutes. Add chicken broth and Van Dyk’s Dried Chewy Wild Blueberries and simmer for an additional 3 minutes.
- Pour the mixture over the cubed bread. Mix until liquid is absorbed.
- Place mixture in an 8 X 8 baking pan and cook in a pre-heated 300°F oven for 35 to 40 minutes.
Van Dyk’s Wild Blueberry Citrus Honey Vinaigrette
- 1 tsp Dijon mustard
- 1 clove fresh garlic finely chopped
- 1 cup vegetable oil
- 1/2 cup local honey
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup Van Dyk’s 100% Pure Wild Blueberry Juice
- Sea salt and pepper, to taste
- Whisk all of the ingredients together. Alter tartness with more or less oil.
This recipe can also be found on the Kilted Chef’s website https://kiltedchef.ca/recipes/vandyks-halibut-with-wild-blueberry-dressing-and-a-wild-blueberry-honey-vinaigrette/.
Be sure to check out other recipes and learn more about the Kilted Chef on their social medias and website:
Facebook: The Kilted Chef
Instagram and Twitter: kiltedchefalain
Website: www.kiltedchef.ca
Thank you, Chef Alain. Wishing a very merry holiday to
everyone from the Atlantic Tech Transfer Team for Apiculture! Bon appetite!
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