Grilled Spot Prawns with Crispy Garlic & Yuzu Kosho Persillade
Ingredients
3 spot prawns
8 garlic cloves, thinly sliced
200 ml olive oil
12 grams dill
8 grams Italian flat parsley
8 grams coriander (cilantro) leaf
8 grams chives
2 jalapeño, with seeds
6 grams sea salt, coarse
15 grams yuzu kosho paste (can be found at most Asian grocery stores)
15 ml lemon juice
30 ml sherry vinegar
Method
Soak skewers for 20 minutes in warm water, then pierce spot prawns with skewers so they keep a straight-line. Fry garlic in a pot with oil at 160 Celcius. Once garlic is golden and crispy, strain immediately and dry garlic chips on paper towel. Season with salt.
Set aside 50 ml of leftover garlic oil in a bowl to use for basting, and leave the remaining amount to cool. To make persillade, mince herbs and jalapeños, and mix with salt, yuzu kosho paste, add leftover cooled garlic oil. Season with sherry vinegar, lemon juice and more salt to taste.
Grill spot prawns over a medium flame on a barbecue, and continually baste with the remaining garlic oil. Remove the skewers gently without breaking the body. Serve with persillade and crispy garlic - enjoy!
Enjoy alongside a refreshing glass of 2013 Bartier Bros. Semillon.
The Sonora Room Restaurant at Burrowing Owl Estate Winery
Baked Oliver Char with Parsley Crust, Roasted Potatoes, Side Strip Shrimp and Caper Lemon Emulsion
The Sonora Room Restaurant at Burrowing Owl Winery's newly appointed Chef de Cuisine, Damian Mischkinis has provided a stunning recipe to go with their Burrowing Owl Chardonnay 2012.
Ingredients
6 x 5 oz. Oliver Char (can be purchased at cod fathers in Kelowna or substitute Arctic Char)
4 Tbsp. olive oil
salt and pepper to taste
For parsley crust
100 grams softened unsalted butter
50 grams minced garlic
35 grams aged cheddar grated
300 grams parsley picked and washed
20 grams mint picked and washed
60 grams panko bread crumbs
Method for the crust
Place all ingredients into a food processor and puree until smooth and green
roll between two pieces of parchment paper until 1/4 cm thick
refrigerate until set (this can be made a day before required)
cut into perfect shapes to fit the fish fillet
Garnish
8 fingerling potatoes cut into 1/2 inch cubes (cooked in salted water until tender)
16 pieces side strip shrimp (peeled)
30 grams capers (rinsed)
80 grams unsalted butter
1/4 cup lemon juice
10 grams chopped parsley
Method for the dish
Place fish on to parchment paper lined baking tray and season with olive oil, salt and pepper. Place into a 400 degrees oven and allow to cook for 5-6 minutes until just cooked and slightly pink inside. Add crust on top of fish for the last few minutes until it melts and warms through.
Meanwhile in a sauté pan, roast potatoes in 1/2 of the butter until golden and butter browns slightly. Add capers and fry for 30 seconds and then add lemon juice as well as shrimp.
Slowly add the remaining butter into the sauce to form an emulsion and add chopped parsley, seasoning with salt and pepper to taste.
Enjoy with a rustic garlic baguette and glass of 2012 Burrowing Owl Chardonnay!
Launched on Saturday, July 11, 
