DIY Delicacies: "Haida Gwaii Halibut + BC Spot Prawns with Risotto"

To further support our entire hotel’s commitment to sustainable seafood, Banquet Sous Chef Michael Mousseau creates an Ocean Wise meal inspired by our local waters. The Vancouver Aquarium's Ocean Wise Program is a national conservation initiative created to educate and empower the consumers about the issues surrounding sustainable seafood. The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium's assurance of an ocean-friendly seafood choice.
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Haida Gwaii Halibut + Wild BC Spot Prawns with Mint Pea Risotto, French Beans, Lemon Chive Vinaigrette

Haida Gwaii Halibut + Wild BC Spot Prawns with Mint Pea Risotto, French Beans, Lemon Chive Vinaigrette

Halibut Ingredients:  6 oz piece of halibut  handful of blanched French Bean  1 tbsp butter  1/2 shallot finely diced  1/2 a lemon cut in half  fresh herbs (parsley, chives)  grape seed oil  salt

Halibut Ingredients: 6 oz piece of halibut handful of blanched French Bean 1 tbsp butter shallot finely diced a lemon cut in half fresh herbs (parsley, chives) grape seed oil salt

Mint Pea Risotto Ingredients:  1 cup Arborio Rice  1/2 cup onion finely diced  1/3 cup grape seed oil  6 cups vegetable stock  3/4 cup white wine  1/3 cup butter  1/3 cup mascarpone cheese  1/3 parmesan cheese  1/2 cup blanched peas  1/2 cup pea puree (1/4 cup + 1/4 cup of blanched peas)  8 leaves of finely chopped mint  lemon juice  salt

Four Seasons Hotel Vancouver offers a variety of conference facilities featuring private, adaptable spaces including 12 function rooms, Park Ballroom & more.

Want to cook a meal? How about an Ocean Wise friendly meal? Put down the mac n cheese box. Surprise someone with an easy recipe of Haida Gwaii Halibut + BC Spot Prawn with Risotto from Banquet Sous Chef Michael Mousseau.

How about an Ocean Wise friendly meal? Put down the mac n cheese box. Surprise someone with an easy recipe of Haida Gwaii Halibut + BC Spot Prawn with Risotto from Banquet Sous Chef Michael Mousseau.

Add butter to a med high pan with seasoned spot prawns. Turn over when and add lemon juice and chives.

Add butter to a med high pan with seasoned spot prawns. Turn over when and add lemon juice and chives.

Place large dollop of risotto in the middle of the plate, and rest french bean and fish on top.

Place large dollop of risotto in the middle of the plate, and rest french bean and fish on top.

Four Seasons Hotel Vancouver and YEW restaurant + bar are proud partners with @Vancouver Aquarium's Ocean Wise program.

Four Seasons Hotel Vancouver and YEW restaurant + bar are proud partners with Aquarium's Ocean Wise program.

Add spot prawn, and ladle Lemon Chive Vinaigrette around the plate and on top of the fish. Garnish with fresh pea shoots.

Add spot prawn, and ladle Lemon Chive Vinaigrette around the plate and on top of the fish. Garnish with fresh pea shoots.

Wahlah, an Ocean Wise meal inspired by our local waters and farmers.

Wahlah, an Ocean Wise meal inspired by our local waters and farmers.

Preheat oven to 375 degrees and heat a non stick pant to med high heat.

Preheat oven to 375 degrees and heat a non stick pant to med high heat.

Season halibut with salt, place presentation side down in the pan for 2-3 minutes until golden brown.

Season halibut with salt, place presentation side down in the pan for minutes until golden brown.

Remove from oven to add herbs and lemon juice, and bast with a spoon.

Remove from oven to add herbs and lemon juice, and bast with a spoon.

Add arborio rice until all grains of rice are coated in oil, and add white wine and stir.

Add arborio rice until all grains of rice are coated in oil, and add white wine and stir.

Slowly ladle heated vegetable stock and stir. Continue this process until rice is al dente.

Slowly ladle heated vegetable stock and stir. Continue this process until rice is al dente.

Remove from heat and stir in butter, mascarpone, parmesan, pea puree, whole peas and fresh diced mint. Add lemon and salt to taste.

Remove from heat and stir in butter, mascarpone, parmesan, pea puree, whole peas and fresh diced mint. Add lemon and salt to taste.

Whisk all ingredients together in a bowl and season with salt.

Whisk all ingredients together in a bowl and season with salt.

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