This recipe includes a few of our favourite local springtime flowers. The Ocean Wise™ mussels, shrimp and sweet crab work terrifically with the fragrant flowers and cultured cream that embodies this season.
Substitutions: If you can’t find shiro, or white soy sauce,tamari (which is a light soy sauce) will work.
Note: Prepare the cultured cream 24 hours in advance.
Pairing Suggestion: Tom Firth: Terravista Fandango or Laughing Stock Blind Trust White.
Recipe by Chef Warren Barr from Wickaninnish Inn and taken from “The Ocean Wise Cookbook 2” ©2015 Whitecap Books Ltd.
Ocean Wise Shellfish
Garnishes and Serving
Combine the cream and buttermilk in a jar and cover with muslin or cheesecloth. Let stand at room temperature 24 hours. Reserve.
Lightly purée the tomatoes in a food processor or blender and season with salt. Hang the tomatoes overnight along with nasturtium leaves in muslin or cheesecloth in the fridge. Place a container beneath the muslin with the nasturtium flowers in it to collect the water for 24 hours. Strain the tomato water through muslin or cheese cloth and reserve.
Steam the mussels just until shells open. Cool. Peel the shrimp and keep them raw on ice. In a non-reactive bowl (i.e., not stainless steel), combine the olive oil, lime juice, onion, white wine vinegar, bay leaf and chili and season with salt. Scald the liquid. Pour half of the liquid over the mussels and half over the shrimp and let sit overnight.
Place the crab meat in a non-reactive bowl and dress with the mascarpone, chamomile tea, elderflower cordial, lemon zest, chervil and tarragon. Season with white soy and white pepper. Chill.
Using 2 tablespoons, form the crab mixture into 6 quenelles (elegant oval dumplings) and place 1 quenelle per person in a dinner bowl. Arrange 3 mussels and 3 shrimp per person around the crab. Garnish the dish with mixed flowers and chervil. At the last moment, pour just enough of the flower broth into the bowl to cover the bottom. Finish the dish with 1–2 Tbsp (15–30 mL)of seasoned cultured cream.