Canadian Aboriginal Peoples Spirit Braid Seafood Platter with Sambuca Fiddlehead Sauce

Instructions

FOR THE FISH: Braid three strips of fish (two salmon and one white fish) like you would hair. Skewer both ends with toothpicks to hold braid together.

In a large skillet, bring Court Bouillon to a simmer. Place braids carefully in a pan and poach 12 to 14 minutes, until fish is tender.

Remove fish from liquid and drain on paper towels.

Arrange wild rice on one side of a platter. Drizzle some Sambuca fiddlehead Sauce beside it, gently place over the braided fish on top and drizzle a little more sauce over it. Serves 4.

SAMBUCA FIDDLEHEAD SAUCE: In a medium skillet over medium high heat, melt butter. Saute shallots and garlic until shallots are softened.

Carefully stir in Sambuca; reduce by half.

Stir in cream and simmer until sauce thickens slightly. Add fiddleheads and simmer, stirring until fiddleheads are heated through. Makes about 1 cup.

Sambuca is a liqueur produced by the infusion of Witch Elder bush and Licorice. The name 'Sambuca' originates from the scientific name for the elder tree, 'Sambuca Nigra', which grows abundantly throughout Italy.

COURT BOUILLON FOR POACHING FISH:

1/2 large carrot, thinly sliced
1/2 large onion, thinly sliced
1 stalk celery, thinly sliced
6 black peppercorns, crushed
5 parsley stalks
1 bay leaf
1 Tbsp. salt
3/4 cup white wine vinegar
8 cups cold fish stock or water

FOR THE COURT BOUILLON: In a large heavy soup pot, place carrot, onion, celery, peppercorns, parsley stalks, bay leaf, salt, vinegar and fish stock. Bring to a boil, reduce heat and simmer uncovered, for 20 minutes.

Add the fresh fish to be poached and simmer until fish is tender, allowing 5 to 8 minutes per pound. Makes 8 cups.

FISH STOCK:

Fish stock has many uses—in soups, chowder, sauce and for making the Court Bouillon for poaching fish. Two ways are here the first is a little bit simpler, but both produce great results.

4 lb. bones of whitefish, halibut, sole, turbot, etc.
5 quarts cold water
2 medium onions, thinly sliced
1/2 cup chopped mushrooms
1/2 bunch parsley stalks
1 bay leaf
12 peppercorns, crushed
1 tsp. fennel seeds
Juice of 1 lemon

METHOD # 1

Wash fish bones and place in a large heavy soup pot. Add water and bring to a boil. Skim foam off the surface of the stock.

Add onions, mushrooms, parsley stalks, bay leaf, peppercorns, fennel seeds and lemon juice. Simmer, uncovered, for 30 to 35 minutes, skimming surface occasionally.

Strain stock through a fine sieve.

Stock will keep for at least a week in the fridge. Or you can boil the strained stock until it starts to thicken, about 3 to 4 hours. Pour into a large baking or roasting pan and chill a few hours until set. Cut gel into cubes, wrap in plastic wrap and freeze. Whenever you need fresh stock, take a cube from the freezer and dilute with hot water. (You can freeze any stock this way.)

METHOD # 2

In a large, heavy soup pot, sauté onions, parsley flakes, bay leaf, peppercorns and fennel seeds in 1 Tbsp. butter until onion is transparent.

Add a squirt of fresh lemon juice, fish bones and mushrooms. Add water and bring to a simmer, simmer, uncovered, for 30 to 35 minutes, skimming the surface occasionally. Strain, cool and store as above. Makes 5 quarts. (5 L.)

Feast! Canadian Native Cuisine For all Seasons

Author's Comments

It is said that when the hair is woven together, the Spirit is in the braids. By weaving the red salmon and the white halibut together, the spirit of friendship between us is symbolized. When you serve this dish to your family and friends, tell them what it means. It will add to the enjoyment of an outstanding meal that is fairly exotic but easy to make.

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