LCBO Food & Drink Autumn 2017

from the CABBAGE patch from page 74

Zest of 1 lemon 6 salmon fillets, each 5 oz (150 g) 1 cup (250 mL) frozen green peas, defrosted 1 Place prepared bok choy evenly in a but- tered 9 x 13-inch (23 x 33-cm) baking dish. Season generously with salt and pepper. Set aside. 2 Bring a large pot of salted water to a boil. Separate Savoy cabbage leaves and blanch for 3 to 4 minutes. You need 6 large intact leaves for this recipe. Drain in colander and rinse thoroughly with cold water. Pat dry. 3 Place room-temperature butter in a bowl. Chop capers and mix into bowl with butter, sri- racha, lemon zest and salt and pepper to taste. In small dollops, dot bok choy with about half of this mixture. 4 Preheat oven to 350°F (180°C). 5 Place blanched cabbage leaves on a cutting board and trim the centre vein of each so that the cabbage leaves lie flat. Pat fish fillets dry and spread each with 1 tbsp (15 mL) of spicy caper butter then place a fish fillet on bottom third of each leaf, butter-side down. Encase

fillets in cabbage leaves by pulling leafy parts of cabbage leaves overtop fish skin. Place wrapped fillets evenly, seam-side down, in baking dish on top of bok choy. Season gener- ously with salt. Bake until fish is almost cooked through, about 25 minutes, then add peas and bake for 5 minutes more. Place some bok choy and peas on each plate, top with a piece of salmon, the cabbage slightly split open to expose fish, and serve with basmati rice. Serves 6 WHAT TO SERVE Astrolabe Province Sauvignon Blanc VINTAGES 10421 $22.95 This wine is brimming with herbal and citrus notes, making it a superb partner for both the fish and the accompanying peas and bok choy.  Creekside Sauvignon Blanc VQA LCBO 620724 $14.95 The Ontario Sauvignon style is crisp, clean and refreshing. Creekside’s brisk tropical fruit and citrus flavours act as a flavour enhancer for the components of the dish.

SAVOY SALMON WITH CAPER BUTTER , BOK CHOY & PEAS One of the oldest cultivated vegetables in the world, cabbage has a winning taste and great crunch, not to mention some fantastic nutri- tional benefits including fibre, vitamin C and vitamin K. This dish ups the ante with two types of cabbage, salmon and peas, comple- mented by a zip of spice for a refreshingly dif- ferent autumn-evening meal. 1 large bok choy, trimmed and chopped Sea salt Black pepper 1 head Savoy cabbage ½ cup (125 mL) unsalted butter, room temperature ¼ cup (60 mL) drained capers, divided 1 tbsp (15 mL) sriracha

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FOOD & DRI NK AUTUMN 2017 145