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Chef Ben Kramer,
Dandelion Eatery

This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation.

Hemp Crust
3 Tbsp minced fresh herbs (basil, chives, parsley)
4 Tbsp butter
1 Tbsp hemp oil
1/4 cup panko bread crumbs
1/4 cup hemp seeds

Cassoulet of Beans
2 cups dried adzuki beans
3 Tbsp dried navy beans
1 Tbsp butter
10 blanched green beans, cut into 1-inch pieces
10 blanched yellow beans, cut into 1-inch pieces
1/4 cup blanched edamame
2 Tbsp diced tomato
1/2 cup white wine
4 cups chicken stock
salt and pepper

Berry Compote
1 red onion, minced
1 bay leaf
1 3-inch cinnamon stick
1 cup crème de cassis
2 cups berries
1 Tbsp fresh thyme
1 Tbsp grapeseed oil

Curried Summer Squash
3 medium summer squash, cut into strips
1/2 red onion, sliced
2 cloves garlic, sliced
1/4 cup grapeseed oil
1/2 Tbsp curry powder
6 Tbsp coconut milk
8 Tbsp chicken stock
1 tsp ginger juice

4 6 oz pieces Northern pike

Hemp Crust
1. In a bowl, combine all ingredients. Set aside.

Cassoulet of Beans
1. In a pot, cook adzuki and navy beans separately in chicken stock for about one hr until tender.
2. In a pot, simmer cooked beans in white wine until warm.
3. Stir in butter and add remaining ingredients.
4. With salt and pepper, season to taste.

Berry Compote
1. In a sauté pan, add grapeseed oil, onions, bay leaf and cinnamon and cook until onions are softened.
2. Add cassis and berries. Reduce until thick.
3. Stir in thyme.

Curried Summer Squash
1. In a saucepan, sauté squash, onion and garlic in grapeseed oil.
2. Add curry powder, coconut milk and stock and simmer for 5 to 8 mins until squash is tender.
3. Add ginger juice and season to taste with salt.

1. Preheat oven to 350˚F
2. With salt and pepper, season fish.
3. Coat fish with hemp crust mixture.
4. In a frying pan, fry fish for a few mins until golden brown.
5. In oven, cook for 4 to 5 mins.

Yield 4 servings

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