I love salty crispy fish skin, but it's so easy to mess this step
up. Here are foolproof tips for frying the perfect fish. Trout is a good fish to experiment with as it's affordable and a fairly thin fillet so the skin is all important.
The key is to make sure the fish isn't wet, which seems like an oxymoron. An hour before cooking, leave the fillets uncovered in the fridge to dry out, skin side up (no seasoning). Season with a decent amount of salt just before frying.
Put a non-stick skillet over high heat, add 1 Tbsp. sunflower oil to your pan. Once the oil is shimmering, carefully lay the fish skin side down in the pan. Use a spatula to apply firm, even pressure to the fillet until it relaxes and lies flat. Periodically, press down each fillet and cook until it is cooked through with just a small raw area on top. Then flip the fish to cook the top (10 sec). Et
voila, perfect fish! If you don't have a non-stick pan, check out the full recipe with tips on how to fry fish in a stainless steel pan without sticking.
If you are a trout lover, come to Chef Bruno's dinner, details below...
TENDERLOIN & TROUT
by Chef Bruno Feldeisen
Sat March 7th, 6:30pm
Spring is Around the Corner, everyone, so let's celebrate with Chef Bruno's Spring dinner. James Beard award winning chef, Bruno Feldeisen from France is our chef for the night at the Swallow Tail secret supper club. You also may know Bruno as a judge on TV’s, “The
Great Canadian Bake Off” and formerly from his work at Lumiere, Yew and the Four Seasons New York.
MENU TEASERS...
Pan Seared Trout
Grilled Radicchio, Shiitake Mushrooms
Chive Beurre Blanc
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Carved Angus Beef Tenderloin
Braised Greens, Fingerling Potatoes
Hickory Smoked Mustard Jus
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Milk Chocolate Mousse
Mango Marmalade
... and two more courses, chefs choice
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 5 courses for 69 +tip
SECRET SUPPER SOIREE - TIKI!
FEB 1 - 4 tickets left!
A sold out Dine Out Festival event every year, Secret Supper Soiree is Vancouver’s culinary road trip created by Swallow Tail! Hop on board your private classic Vancouver trolley and be whisked off to secret historical locations around the city for a roaming dinner, beer tasting and much more.
This tour is the best way to explore the city’s culinary secrets and tantalize your taste buds! This years theme is 1930’s the birth year of Tiki culture, so bring out your Hawaiian shirts and dresses, dress as fancy as you like or come as you are! It’s a culinary road-trip like no other with star Chef Bruno Feldeisen (James Beard award winner) judge on “The Great Canadian Bake off”
creating your dinner.
EVENT DETAILS:
Ticket includes cocktail, canapé, beer tasting from a brand new brewery, dinner, secret venues, trolley transport to 3 secret locations, 1930’s theme
6pm-10pm
Early bird rate (before Dec 31, limited supply) - $115+tax/tip/ticketing fee = $157.11 total
Regular rate - $149 +tax/tip/ticketing fee = $181.54 total
PACIFIC NORTHWEST
SECRET SUPPER
by Chef Sarah Robinson
Sunday, Feb 2th, 7pm - ONLY 7 tickets left!
A special five course prix fixe menu, Chef Sarah celebrates our long Pacific coastline with all the beasts and forage that you can find along it from elk to salmon. Vegetarian option available
THE MENU
Ocean and rain
Local wild cured salmon, tequila, lime, avocado, cucumber
Mountains
Fermented herb mustard crusted elk, yukon golden potato pave, apple, endive
Coastline
Saltspring Island clams and mussels, local snapper in a white wine, shallot sauce
fennel, sprouts with char-grilled bread
Fields
Wild berry crisp, vanilla bean gelato, dark chocolate drizzle
& one more chefs choice course is five.
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 69 +tip
ODE TO THE SEA
by Chef Benjamin Berwick
Saturday, Feb 22th, 6:30pm - 10 Tickets left!
Japanese French fusion menu by star local chef, Benjamin Berwick (Pear Tree, Hapa Izakaya). Chef Ben grew up in Japan and cooked his way through Latin America at a young age. Classically trained in French techniques, he will combine Japanese and French cuisines into this unique seafood focused five course menu. You are invited to
dine in Chef Robin's home kitchen.hear
ODE TO THE SEA
by Chef Benjamin Berwick
Uni on toast, dashi glaze, shiso
~
Beet, cured salmon, ikura, creme fraiche
~
Mackerel, oyster, smoked broth, shimegi
~
Ling cod “en croute”, roasted root vegetables, veal jus
~
Apple & Parsnip tart, fir cream
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 79 for 7 courses and a greeting cocktail by Chef Robin , byob for the rest
VALENTINE'S DAY
by Chef Bruno Feldeisen & Chef Heather Dosman
Friday, Feb 14th, 7pm - SOLD OUT
A special 7 course menu celebrating love in all it's beautiful complexity.
Plan your next dinner party at the Swallow Tail secret supper club.
Going to a regular restaurant is just not as interesting:)
We ask for a minimum of 12-24 guests to book a private room and our chef team can create a one time only menu for you at the underground supper club. Byob and our sommelier can offer wine pairing suggestions upon request. And, yes, we also cater. Our dates are booking up, so Email us soon if you want to hold a date.
GIFT CERTIFICATES
Available at any value. For our mushroom tours, sea foraging workshops, secret supper club or any Swallow Tail event featuring star chefs from around the city. Just email us to book one and I'll send you a PDF to print your gift, it doesn't get any easier.
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