ciao ! cooks
Chef Aron Epp & Mark Turner Amsterdam Tea Room Chef Aron Epp has been cooking everything from scratch in Winnipeg kitchens for more than two decades . Preserving , pickling , curing and smoking are his go-to moves ensuring vibrant flavours are on the plate . As mastermind of Amsterdam Tea Room ’ s unique libation line-up owner Mark Turner draws inspiration from the flavours of tea and that which is typically Dutch .
Pickled Tuna
Beautifully cured tuna contrasts sour with smoky salty chips and fresh herby condiments for a vibrant mix .
INGREDIENTS Pickled Tuna 2 lbs fresh tuna 4-5 Tbsp kosher salt 4 cups white vinegar 1 / 4 cup brown sugar 1 tsp mustard seeds 1 tsp pepper corns
1 Tbsp juniper berries ( crushed ) 2 tsp royal pu-erh tea 6 bay leaves 1 medium onion thinly sliced 2 Tbsp minced garlic 3 sprigs fresh thyme
Chive Oil 1 bunch green onions 2 cups neutral oil ( canola or grapeseed ) 1 tsp salt
Chili Relish 10 fresh cayenne chilies minced 1 / 4 cup each red bell peppers , mushrooms , artichoke hearts ( unmarinated and canned ), garlic , onion , all minced 1 / 2 cup canola oil salt to taste
Smoky Chips russet potatoes thinly sliced ( as much as you feel like frying ) 1 / 4 cup activated charcoal 1 Tbsp each garlic powder , onion powder and smoked paprika 1 / 2 tsp cayenne neutral oil for frying
Crispy onions 1 medium white onion salt approx . 1 / 2 cup flour neutral oil for frying
METHOD Pickled Tuna 1 . Portion tuna to appropriate size and toss with salt . Refrigerate for two to three hours . 2 . Combine vinegar and flavourings and bring to a simmer . 3 . Remove from heat and allow to fully cool . 4 . Layer fish with onion and seasonings from brine in airtight container . Cover with vinegar mixture . 5 . Allow to pickle in the fridge 2 days to a week before using .
32 ciao ! / dec / jan / two thousand twenty