LCBO Food & Drink Summer 2016

with plastic wrap and set aside until doubled in bulk, about 1 hour. The dough should be rolled and filled right away. Once assembled, the galettes can be baked immediately or re- frigerated, unbaked, for up to six hours. Bring them to room temperature for about an hour before baking. Makes ten 4-inch (10-cm) galettes

WHAT TO SERVE Old Credit Pale Pilsner LCBO 901835, 680 mL

$3.95 The light citrus, herb and sweet malt tones in this local pilsner will complement the flavours in the mari- nade while its palate-refreshing bitter finish and car- bonation help complete the match. Peninsula Ridge Sauvignon Blanc VQA LCBO 53678 $14.95 For those who prefer wine, try this local Sauvignon Blanc. Its green fruit, citrus, mineral and herbal tones will harmonize with the green herb, lemon, spice and smoky paprika elements in the dish. In addition, the wine’s spine of crisp acidity will provide the perfect foil to the richness of the fish and mayonnaise.

CHERMOULA MAYONNAI SE FOR FI SH

Chermoula is a North African blend of herbs and spices typically used as a fish marinade. I like to swap out some of the usual oil for mayonnaise—as the fish cooks, the egg in the mayonnaise helps to create a deeply delicious coating that adheres to the fish and brings a welcome richness. Serve the fish with grilled cherry tomatoes on the vine. Pinch saffron 2 tbsp (30 mL) lemon juice 1 cup (250 mL) firmly packed cilantro, finely chopped 1 cup (250 mL) firmly packed parsley, finely chopped

SAVOURING GALETTES from page 51

CORNMEAL PASTRY Giving the dough a few folds adds extra flaki- ness to this pastry. The amount may seem small, but it can be rolled quite thinly. ¾ cup (175 mL) all-purpose flour

GALETTE DOUGH This tender dough goes together quickly and results in a light bread-like crust. ½ cup (125 mL) lukewarm water 1 pkg (8 g) instant yeast 1⅔ cups (400 mL) all-purpose flour ½ cup (125 mL) whole-wheat pastry flour 1 tsp (5 mL) kosher salt 2 tsp (10 mL) finely chopped rosemary ½ cup (125 mL) cold, unsalted butter, cut into ¼ inch (5 mm) pieces 1 egg 1 Combine the water and yeast. Set aside for 5 minutes to dissolve. 2 Mix the flours, salt and chopped rosemary in a large bowl. Add the butter pieces and toss to coat with the flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. The pieces of butter will be almost invisible. 3 Make a well in the centre of this mixture and pour in the dissolved yeast and the beaten egg. Stir with a wooden spoon, just until the dough comes together. Cover the bowl with plastic wrap and let it sit for 10 minutes. Turn the dough out onto a lightly floured work surface and knead gently for about 15 sec- onds, adding just enough flour to keep the dough from sticking. Flour the dough lightly and place in a medium bowl. Cover the bowl

3 tbsp (45 mL) cornmeal ½ tsp (2 mL) kosher salt 6 tbsp (90 mL) cold, unsalted butter cut into ¼ inch (5 mm) pieces 2 tbsp (30 mL) ice water

4 cloves garlic, finely chopped 2 tsp (10 mL) ground cumin 1 tsp (5 mL) hot smoked paprika 1 tsp (5 mL) ground coriander 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) olive oil ½ tsp (2 mL) salt ½ preserved lemon, pulp discarded and rind finely chopped (optional) ⅓ cup (80 mL) mayonnaise ½ tsp (2 mL) coarsely ground black pepper

1 Combine the all-purpose flour, cornmeal and salt in a medium bowl. Add the butter pieces and toss to coat the butter with the flour. With your fingertips or a pastry blender, work the butter into the flour until the mix- ture resembles coarse meal. Some pea-sized pieces of butter should still be visible. 2 Drizzle the ice water over the flour mixture. Toss with a spatula or your hands to bring the dough together. If the dough does not hold together, add more water in small increments, up to 1 more tbsp (15 mL). The dough will still be “shaggy” at this point. 3 On the work surface, and using the heel of your hand, gently pat the dough out to a rough rectangle about ¼ inch (5 mm) thick. Fold the dough in half, gently press out again and fold another time. Repeat this process a third time, then bring the dough together and shape into an even rectangle of about 4 x 6 inches (10 x 15 cm). Wrap in plastic wrap and flatten a bit more with rolling pin. Refrig- erate for at least 2 hours or overnight. Makes one 6 x 9-inch (15 x 23-cm) galette

1 Combine the saffron and lemon juice in the bottom of a medium bowl. Add the remaining ingredients and whisk to combine. Arrange fish on a plate, brush each piece with an equal amount of the marinade, and refrigerate for 30 minutes, uncovered. To cook, leave mari- nade on fish.

Makes enough marinade for 4 6-oz (175-g) pieces of fish

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