Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Salmon and Sole Pastry
Salmon and Sole Pastry
Ingredients (Serves 8)
- Pastry dough for 8-16 cm (8”) circles
- 500 g (1 lb) salmon, cut in 1 cm x 3 cm (1/2” x 1 ½”) strips
- 500 g (1 lb) sole, cut in 1 cm x 3 cm (1/2” x 1 ½”) strips
- 100 g (1/2 cup) butter
- 120 g (1/2 cup) cubed mushrooms
- 1 clove chopped garlic
- 30 g (2 tbsp) chopped onions
- 10 mL (2 tsp) chopped chives
- 200 g (1 cup) green peas
- 200 g (1 cup) cubed, cooked potatoes
- 200 mL (7/8 cup) fish veloute
- Egg wash
Method
Melt butter in frying pan and add chopped garlic, onions, mushrooms, potatoes, peas and chives.
Add fish veloute, sole and salmon strips, cook gently so fish doesn’t break.
Place cooled mixture in center of pastry circles, fold over and seal edges with egg wash.
Brush with egg wash and place on a baking tray.
Bake at 180°C (350°F) for 20 minutes.
Wine suggestion: Okanagan Spring Hill Blush
