News

Fresh Alaskan halibut is in the stores right now, and it is a wonderfully versatile fish. I like preparing this Moroccan version, but it also lends itself to Italian, Asian or Indian seasonings. Because halibut has such a beautiful glossy, white colour, I serve it with a green vegetable for a colour hit on the plate.

This dinner doesn't take much work, but it produces great tastes for everyone. I learned how to make the dessert years ago at Le Cordon Bleu and now it is making a comeback. Although it has to be baked at the last minute, it can be assembled up to two hours in advance.

SMOKED SALMON PÂTÉ

This is an easy recipe for before-dinner nibbles that can also be served on toasts with a salad as a first course. See if you can find the ends of smoked salmon, as they are less expensive and every bit as good.

What you need

100 grams (31/2 ounces) smoked salmon

2 tablespoons light cream cheese

2 tablespoons mayonnaise

2 tablespoons chopped green onions

1 tablespoon chopped oil-packed sun-dried tomatoes

1/4 teaspoon hot smoked paprika

What you do

Combine ingredients in a food processor and pulse until well combined. Makes about 1 cup.

HALIBUT WITH SPICED

MOROCCAN SAUCE

The mix of spice and colour makes this dish a real taste treat. Serve with couscous. I make it with fresh tomatoes in summer and good-quality canned in other seasons.

What you need

1/4 cup chopped coriander

1/4 cup chopped parsley

2 teaspoons chopped garlic

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon paprika

Pinch cayenne

Salt and freshly ground pepper

1/4 cup lemon juice

1/2 cup white wine

2/3 cup chopped fresh or canned tomatoes

4 175-gram (6-ounce) halibut fillets1/2 cup cracked green olives

Pinch of sugar

What you do

Preheat oven to 425 F.

Place coriander, parsley and garlic in a food processor and chop together. Add olive oil, cumin, paprika, cayenne and salt and pepper and purée until paste-like. Add lemon juice and pulse to combine.

Combine wine, tomatoes and herb mixture, reserving 2 tablespoons. Spread remaining mixture in a baking dish. Place halibut in baking dish, skin side down and rub reserved 2 tablespoons of herb mixture over fish. Season with salt and pepper

Bake for 15 minutes, add olives, a pinch of sugar and bake another 5 minutes or until white juices appear. Place fish on a serving platter and surround with sauce. Serves 4.

SAUTÉED GREENS

This dish is very pretty if you use the rainbow Swiss chard, otherwise green chard is fine.

What you need

375 grams (12-ounce bunch) Swiss Chard

2 tablespoons olive oil

30 grams (1 ounce) pancetta, diced

1/2 cup chopped onions

1 tablespoon chopped garlic

1/2 teaspoon grated lemon rind

Salt

What you do

Remove ribs and stems from Swiss chard leaves. Chop ribs and stems, and cut leaves into ½-inch-wide ribbons.

Bring a large pot of salted water to a boil over high heat. Add chopped stalks and boil for 1 minute. Add leaves and boil for 1 minute longer or until leaves are wilted and stalks are tender. Drain and reserve.

Heat olive oil in a frying pan over medium heat. Fry pancetta for 30 seconds or until beginning to crisp. Add onions and garlic and fry for 2 minutes or until garlic is golden and onion is softened. Add reserved Swiss chard and grated lemon rind and cook for 2 minutes or until flavours are combined. Season with salt to taste.

EMPEROR'S OMELETTE

These are Austrian dessert crêpes. They are usually made as individual crêpes on top of the stove, torn apart and sprinkled with powdered sugar and fruit. I found that I could do the same thing by baking a large one in the oven in a large skillet, which saved lots of time. This dish is traditionally served torn in pieces, but you can cut it into wedges if you prefer.

what you need

1/2 cup raisins

1/4 cup port, sweet wine or water

1/2 cup whipping cream

1/2 cup milk

3/4 cup flour

1/4 teaspoon kosher salt

4 egg yolks

4 egg whites

1/4 cup granulated sugar

1 tablespoon butter

1/2 cup mascarpone

Garnish:

2 tablespoons icing sugar

What you do

Preheat oven to 425 F.

Place raisins and port in a small pot over medium heat and simmer gently for 3 minutes or until raisins are plump and port is absorbed. Cool.

Combine cream and milk in a large bowl. Whisk in flour, salt and egg yolks until you have a smooth batter. Sieve if necessary.

Place egg whites in a separate bowl and whisk until foamy. Gradually add in sugar, whisking constantly.

When meringue is thick and glossy (it should look like shaving cream), stir 1/3 of it into egg-yolk mixture to lighten it.

Fold in remaining meringue along with raisins, being careful to ensure the mixture is well combined.

Heat butter in a 12-inch oven-proof skillet over medium heat until sizzling. Carefully swirl pan to coat with butter. Spoon in egg mixture and dot with rounded teaspoons of mascarpone.

Bake for 14 to 15 minutes or until puffed and browned.

Sprinkle with icing sugar. Tear apart and serve with rhubarb or caramelized apples or a good jam. Serves 4 to 6.