Entertaining with Sustainable Seafood

Do you Give a F*sh about where your seafood comes from? Serving sustainable seafood means you’re promoting sustainable fishing to keep the oceans healthy for the future.

The Marine Stewardship Council (MSC) is an international organization committed to protecting the oceans and keeping them full of life. The blue MSC fish label can be found on seafood products that are traceable to certified sustainable fisheries.

MSC ambassador Chef Charlotte Langley has created a collection of sustainable seafood recipes for the holidays, based on her inimitable “Maritime chic” style. These dishes are true to her PEI roots, while keeping the flavours fresh and exciting.

Remember to Give a F*sh about what you serve, and keep our oceans healthy by looking for the blue MSC label!

Looking for a holiday recipe that’s fit for royalty?

Cooking with sustainable seafood has never been so easy!

Chef Charlotte’s Haddock à la King:

Serves 12-24 as a canape, or 6-8 as a small “pot pie” appetizer

Ingredients:

1 package frozen puff pastry (2 sheets)

1 lb MSC certified haddock, fresh or frozen, cut into 2-inch cubes

1 large Spanish onion, diced

3 cloves garlic, chopped

1/2 cup salted butter

1/2 cup flour

1/4 cup frozen peas

1/4 cup frozen corn

1/4 cup frozen carrots

2 cups whole milk

1 sprig fresh tarragon, picked and chopped

2 eggs

Fresh tarragon for garnish

Directions:

  1. One day before making the recipe: If using frozen haddock, thaw in the fridge overnight and pat dry before using.
  2. Remove puff pastry from the freezer and place in the fridge while you prepare the filling.
  3. Melt the butter in a large pot on low heat. Sweat the onion and garlic for 10 minutes.
  4. Add the flour to make a roux, stirring constantly to make sure the flour gets cooked but does not colour, about 5 minutes.
  5. Add the milk, whisking constantly. Turn the heat up to medium and continue whisking until thickened, about 10 minutes.
  6. Turn the heat down to low and gently add the haddock pieces. Add the vegetables and tarragon, and season with a little salt.
  7. Let cool in the fridge uncovered for at least 30 minutes while you prepare the puff pastry.
  8. Preheat the oven to 350 degrees F.
  9. On a lightly floured cutting board, unroll the puff pastry. For “open-faced cups,” cut one 3-inch square per muffin cup. For closed “mini pot pies” cut two 3-inch rounds per muffin cup. Line each muffin cup with a square or round of puff pastry.
  10. Remove the filling from the fridge and make sure it’s cool.
  11. In a separate bowl, whisk the two eggs, then mix thoroughly into the filling.
  12. Fill each muffin cup to 3/4 full. For “mini pot pies,” place the second pastry round on top and seal with a light egg wash.
  13. Bake for 20 minutes until the pastry is browned and crunchy.
  14. Let cool for a few minutes, sprinkle with a little chopped tarragon, and serve.

Recipe courtesy of Marine Stewardship Council.

Chef Charlotte will be culinary concierge at RC Show 2018.

Also read: 2017 Shellfish Excellence Award (and stay tuned next year for details on the 2018 Shellfish Excellence Award!)

Author

Beth Pollock is a communications and content marketing expert. Working with Restaurants Canada, she has edited and published two newsletters (RC Insider and BITE); developed the RC Show website; managed social media feeds (Twitter, Facebook, LinkedIn, Instagram); and written press releases, blog stories, operational manuals, and an op-ed for the Globe & Mail. Beth is also a freelance writer who has written for a number of publications about food, travel, and children’s books, and has written over 600 posts on her personal blog, Of Muses and Meringues about recipes and her personal travels. She has published three books for children.