We just love Trout Lake Farmer’s Market [1], Vancouver BC. Our recipe from today’s haul features many local food businesses. The rough eye fillet is from freshofftheboat.ca [2], the lychees are from our local Chinese farm stand (we just love lychee season!), the butter in the buerre rouge is from a local artisan dairy out in Chillawack — Farm House Cheeses [3] and is incredibly yellow — out at the farm, behind their shop (see image below) their cows enjoy large fields of grass under the mountains. Strawberries in the salad are of course local as well. My own balcony-grown arugala is also featured 🙂 (By the way this dish is absolutely divine and remarkably quick and easy to make.)
Serves two
- 1 300 – 400g fish
- 1T butter
- 1 330 ml can coconut water
- 1/2 pot rooibos tea
- 1 c stock
- 3 pods cardamom
- 1/4 pod vanilla
- 7 juicy lychees (optional)
- 1/2 c chilled and diced butter
- salt and pepper
- 1 bu of arugala
- 10 small strawberries
- 1/4 c e.v. olive oil
- 1/2 lime’s juice
- 1 sm avocado
Method:
Begin by reducing the can of coconut water with 1/2 a pot of strong rooibos tea (can substitute honeybush), stock, vanilla and cardamom until syrupy. Add the fresh lychees, sliced with any juice and reduce to syrup. Turn heat to very low and wisk in the chunks of butter so that the sauce emulsifies, continue to wisk in the butter pieces slowly.
Sear the fish on both sides in butter and season with salt and pepper.
Serve the fish over the arugala and strawberry salad topped with the coconut water, rooibos and lychee buerre rouge.
