LCBO Food & Drink Autumn 2015

a weekend away from page 80

1 For the aïoli, place egg yolks and garlic into a food processor and process until garlic is smooth. 2 Slowly begin to drizzle in the olive oil while machine is running. Add the canola oil slowly. Mixture should be very thick. Add lemon juice. The mixture should be garlicky and lemony. 3 Season with salt and pepper. 4 For the fish, mix the flour, paprika, garlic powder, salt and pepper together in a large bowl. Dredge perch fillets in flour mixture and shake off excess flour. 5 Heat skillet on medium-high heat. Add oil and butter and heat until butter foams vigor- ously. Carefully add the fillets, skin-side down. Fry, skin-side down, for 2 to 3 minutes or until skin is well browned. 6 Turn over and cook another 30 seconds to 1 minute or until just cooked. Serve immedi- ately with the lemon aïoli and chopped fresh dill. Serves 6

POMODORO SAUCE 2 tbsp (30 mL) extra virgin olive oil ¾ cup (175 mL) diced onion 2 cloves garlic, thinly sliced ¼ cup (60 mL) white wine 1 can (793 mL) San Marzano tomatoes, roughly chopped Salt and pepper to taste POMODORO TRATTORIA MEATBALLS ¼ cup (60 mL) milk 1 large egg ½ cup (125 mL) fresh bread crumbs 2 tbsp (30 mL) extra virgin olive oil ¼ cup (60 mL) finely diced white onion

MICHAEL SULL IVAN’S PAN‑FRIED YELLOW

2 tsp (10 mL) dried oregano 2 tsp (10 mL) minced garlic 1 lb (500 g) lean ground beef Salt and pepper to taste

PERCH WITH LEMON AÏOL I Fresh yellow perch from a deep, cool Ontario Lake is one of the best, most delicious and most sustainable fish we have. Quickly dredg- ing the fillets in a lightly seasoned flour mix- ture before frying results in a crisp, flavourful crust. A classic aïoli makes an ideal accompa- niment and wouldn’t be out of place alongside some roasted potatoes or simply boiled green beans, both excellent sides for the fish. Perch fillets come in different weights. Judge how many you need by serving approximately 6 oz (175 g) per person. If you prefer not to use raw egg yolks then use ⅓ cup (80 mL) mayonnaise as a substitute and use only ½ cup (125 mL) canola oil.

1 To make tomato sauce, place a wide oven- proof sauté pan or skillet on medium heat. Add olive oil and sauté onions until translu- cent, then add the garlic and sauté until fra- grant and soft. Deglaze with wine and simmer until reduced by half, about 4 minutes. 2 Add tomatoes and simmer for 35 to 45 min- utes or until richly flavoured. Season to taste. 3 To make meatballs, whisk together milk and egg in a large bowl. Stir in bread crumbs. 4 Heat 2 tsp (10 mL) olive oil (reserving re- mainder) in a skillet. Add onions and sauté until translucent and soft; add the oregano and garlic and stir together. Cool mixture, then add beef and onion mixture to soaked bread crumbs. Season with salt and pepper. 5 Make a small patty and fry, to test the sea- soning; adjust if necessary. 6 Shape meat mixture into golf-ball-sized meatballs. 7 Preheat the oven to 400°F (200°C). 8 Add remaining oil to frying pan and sear the meatballs on medium heat until browned on all sides. Place in tomato sauce. Cover with lid or foil, and bake for 15 to 20 minutes, or until cooked through. Serves 4

LEMON AÏOLI 3 egg yolks 2 tsp (10 mL) chopped garlic ⅓ cup (80 mL) extra virgin olive oil ¾ cup (175 mL) canola oil 2 tbsp (30 mL) lemon juice or to taste Salt and pepper to taste PAN-FRIED YELLOW PERCH 1 cup (250 mL) flour 2 tbsp (30 mL) paprika 2 tsp (10 mL) garlic powder 2 tsp (10 mL) salt 2 tsp (10 mL) freshly ground pepper 2½ lbs (1.25 kg) perch fillets 2 tbsp (30 mL) vegetable oil for frying 2 tbsp (30 mL) butter ¼ cup (60 mL) chopped dill for garnish

POMODORO TRATTORIA MEATBALLS WITH POMODORO TOMATO SAUCE The signature dish of Wellington’s Pomodoro Trattoria proves once again that there aren’t many things as comforting as a warm bowl of meatballs in tomato sauce. Serve with a loaf of crusty bread for dipping in the rich tomato sauce or over spaghetti with a grating of Par- migiano-Reggiano. Make the meatballs as the sauce simmers.

156  FOOD & DRI NK AUTUMN 2015