Miso Glazed Black Cod

Black cod has a buttery flavour. We prepared it in a miso sauce which we made by mixing miso paste and other sauces. You can use anything you want (chicken broth, orange juice, fruit jelly, etc.). We often put maple syrup in a glaze; maple syrup goes with everything. The sauce is very sweet therefore it thickens as it cooks and becomes a glaze after about 10 minutes in the oven set at 375. Fish tastes much better slightly undercooked than overcooked.

Smoked Salmon Baluchons

We picked up some phyllo sheets and made the mistake of not getting them enough time in advance. These sheets have to thaw for several hours before they can be used (without breaking). Once the package is open, they dry up quickly so it is a good idea to have a humid dishcloth ready. As each sheet is peeled off, the remaining stack needs to be covered with the dishcloth.

This is a very simple recipe that can be made with an infinite number of possible ingredient combinations. A good formula for this type of pastry is: (cooked) seafood + cheese + (cooked) vegetable. It is difficult to go wrong. These were made using Matane shrimps mixed with Boursin cheese (spreadable) and edamame.

Once the mix was made, each sheet of phyllo was cut into 4 and stacked with a layer of melted butter painted on each level. The phyllo squares were used to line the 12 cups of a large muffin tin. We put a spoonful of the mixture in each cup and gently pinched the top closed. It is easier if you dip your finger tips in water before closing. To keep the tip from becoming too crispy, the remaining butter was painted on the tops. They cooked at 375 for 12 minutes.