Chef Jane Cornborough (formerly of L'Abbatoir) now moonlighting as a pop-up chef for Swallow Tail and a full time mom, shares her favourite, simple salmon recipe with y'all.
It's salmon season so enjoy with a glass of rose perhaps?
Salmon Croquettes w Yuzu mayo
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Makes appetizers for 4 guests
Ingredients:
1 side pink salmon
2 tbsp mayo
Salt & pepper to taste
1 lemon rind and juice
2 scallions finely chopped
For batter:
1 cup flour
1 cup panko crumbs
3 eggs
Garnish:
Japanese mayo
1/2 tsp Yuzu juice (buy at Fujiya Market in Vancouver, it's a type of prized citrus)
1/8 cup tobiko (also get at Fujiya, fish eggs)
Directions:
Season salmon with salt, pepper & half a lemon. Cook salmon in the oven (375F) until baredly cooked (you can check by flaking off a chunk) 6 min depending on thickness. Once cooled move it to a bowl, add ingredients and gently mix. Don't break it up too much, small chunks are good.
Get 3 bowls ready. One with flour, second with 3 whisked up eggs, and third with panko(seasoned to taste). Roll salmon mixture in your hands into a 2 inch ball. Dredge in flour, then egg, then panko. Repeat the egg and panko. Place in fridge until ready to fry. Fry in deep fryer or pot with oil at 375 degrees until golden.
Serve with Japanese mayo mixed with Yuzu & tobiko.
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SALMON CELEBRATION
Chef Jane Cornborough (L'Abattoir)
Sat, Aug 3rd, 6:30pm
Fish lovers, this one is for you. The best season for salmon is July and August, so we thought we'd show off some amazing new recipes for how to cook the different types of salmon; pink, sockeye, chum, ivory. Chef Jane share some of her secrets with you on which species are best smoked, canned or eaten as sashimi.
THE MENU
Salmon Croquette
pickles, secret sauce, fresh herbs
Salmon Crudo
Ginger scallion sauce, tobiko, crispy action
Poached Salmon
Crunchy potatoes, soft egg, dill
Maple Smoked Baked Salmon
Spaetzle, corn
Yogurt Panna Cotta
This dinner is for members only (that's you), you are invited to the Swallow Tail supper club where you dine in the chefs home. An intimate five course dinner where you are welcome to bring your own wine. Starts at 6:30pm, 79 per person, long table seating in the garden (weather permitting).
MORE SECRET SUPPERS AT SWALLOW TAIL...
SUMMER ROSE DINNER
for wine lovers
Sat, Aug 10, 6-9:30pm, 69 for 5 course
A dinner for rose and white wine lovers, BYO wine and chef will create a bouquet of five courses that taste like summer and pairs perfectly with rose. Our sommelier Victoria will give a short talk about food and wine pairing to start the evening. The menu is secret until the night of the dinner but will be focused on seafood with a vegetarian option available.
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Dinner will be outside under the summer sun, so bring your straw hats and sunglasses to dine at the long table. A magical evening of meeting new food & wine loving friends at Chef Robin's home kitchen is in store for you.
Chef Benjamin Berwick
Peru in love with Japan: An Asado Night
Sat, Sept 7th, 6:30pm
The Swallow Tail secret supper club features star Chef Benjamin Berwick (Hapa Umi/Farmer's apprentice) at our long table in the garden. Chef Ben grew up in Japan and cooked his way through Latin America at a young age. He fell slowly in love with the flavours and cooking techniques of Chile and Peru and now comes to us for one night where he will combine his two loves for Japanese and Latin American cuisines into this unique
five course menu. You are invited to dine in Chef Robin's home kitchen under the magnolia tree.
ASADO MENU
Dashi gazpacho, tomato, fried garlic, shiso
Seabream ceviche, leche de tigre, summer corn
Charcoal grilled late summer vegetables, arugala, green herbs, anchovy
Flame grilled bavette steak, wild chanterelles, chimichurri
Citrus curd, merengue, smoked stone fruits
-69-
June 29, July 21, Sept 7
Aug 17 (eve sold out, lunch still available)
SEA FORAGING TOUR
Teaching you what you can catch without a boat
Flounder, crab, sea urchins, sea cucumbers, sole, sculpin, squid, clams, scallops, oysters, mussels, gooseneck barnacles, seaweed... learn how to safely catch or harvest food right from the beach. Join our sea foraging tour this summer where we'll be fishing for crab (demo) and talking about the many, many tasty foods that can be harvested from the sea. Share a sunset evening with our wildcraft guide and one of our
Swallow Tail chefs who will be cooking you dinner on the beach as we chat.
Bring all your questions about how to harvest from the seashore. We'll put in our nets to see what we catch right off the beach.
DETAILS: Includes dinner or lunch on the beach, crab casting demonstration, lecture on sea foraging from seaweed to clam digs.
- 79pp -
SUMMER WINE TRIP
Want a wine expert to take you to the best of the BC wineries? Taste and learn about how to assess fine wine and enjoy lunch in wine country. Our tours are intimate and guided by wine professionals. Private tours available upon request (Wed-Sun). Fraser Valley tours from Vancouver or our Private Okanagan tour available upon request.
A TAVOLA NON SI INVECCHIA!
(at the table you don't get old)
Sun, Sept 8th, 6pm - 69pp
An unforgettable evening of art, games, Italian food & conversations about death if you can believe it:)
The evening is a art fundraiser using the "Death Conversation Game" fashioned by local artist Angela Fama as a conversation facilitation tool. Angela created the Death
Conversation Game project to help us help ourselves break out of the normative structures that surround narratives on death. Personal death is a topic that’s often avoided in social settings. If you would like to change that, this game's for you!
Don't be afraid, step out of your normal comfort zone and join us for a chat. The depth and breadth of the conversation will depend on you. Whether it's death related theology, ideology, metaphysics, bookish details, relationship considerations, bereavement, and/or a number of other subjects…
LET THE CONVERSATIONS BEGIN!
Aaaand, let’s be cozy while we are doing this. So... bring on the comfort food! Chef Heather Dosman (Existential Eating Co.) will create an Italian dinner for us.
Menu teasers: Fennel & orange marinated olives. Zucchini, kale & pecorino salad. Handmade rosemary & garlic focaccia. Wild Porcini risotto. Sbrisolana (Italian almond polenta cake, cream, seasonal fruit).
To learn more about what you can safely forage in our forests...
SUMMER FORAGING TOURS
ONLY a few tickets left to Aug 10th!
Learn about how to safely ID, cook and forage for shoots, leaves and edible trees anything we find from Labrador tea to fir tips and cattails. Trips are 2 hours and include a light lunch of wild edibles. - $46+tax/tip per ticket.
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 aone 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.
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