Chantelle Eustache

Of Syilx Okanagan and Secwépemc ancestry, Chantelle Eustache is a chef by trade and a lifelong learner. Her many accomplishments include being a member of the gold-winning team at the Canadian Culinary Championships’ Gold Medal Plates. 

Chantelle says: “In the kitchen I just go by Telle. Preparing traditional ingredients with modern flair creates a unique dining experience to showcase my passion for food and culture. I believe that everyone should have a signature dish.”

Follow along with Chantelle to make a fabulous springtime dinner featuring Crusted Wild Salmon Fillet, Lemon & Herb Roasted Potatoes, and Asparagus & Red Onion Salad. See the three recipes with all ingredients and instructions below:

Crusted Wild Salmon Fillet

2lb                   Wild Salmon fillet

Marinate

2 Tbsp.            Butter

2 Tbsp.            Brown Sugar

1 Tbsp.            Dijon Mustard

½ Tsp.             Paprika

½ Tsp.             Garlic Powder

¼ Tsp.             Cayenne Pepper

½ Tsp.             Salt

½ Tsp.             BlackPepper

Crust

1 Tbsp.            Melted Butter

½ cup              Panko Breadcrumb

2 Tbsp.            Chopped Parsley

Salt to season

1-2 tbsp Oil for searing

Instructions

1. Prepare marinate in a saucepan. Melt butter and sugar together, remove from heat and add dijon, paprika, garlic powder, cayenne, salt & pepper. Pour over salmon and refrigerate for 30 minutes or up to 4 hours.
2. In a bowl melt butter and then mix in breadcrumb and parsley. Press salmon into crumbs coating the top side.
3. Heat up oil in a heavy bottom frying pan, set temperature to medium high. Place the fish crumb side down for 3-5 min until the crust is golden brown and fish is easily flipped. Cook the other side for 5-6min.
4. Remove from pan finish with salt

Suggested Equipment: saucepan, bowl, shallow dish, measuring spoons & cup, knife, cutting board, plate, small bowl, flipper, tongs, spoon, heavy bottom frying pan

Lemon & Herb Roasted Potatoes

3 pounds         Potatoes

2 Tbsp.            Olive Oil

3                      Garlic Cloves, minced

1                      Lemon

1-2                   Sprig of Rosemary, chopped

Seasoning

2 Tbsp.                        Butter

                        Lemon Zest

2 Tbsp.                        Chopped Parsley

Salt & Pepper

Instructions

1. Preheat oven to 400F
2. Prepare potatoes for roasting, cut into ¾ inch pieces. (wash and peel if desired)
3. Zest & juice lemon and set aside
4. In a bowl Combine potatoes, olive oil, garlic, lemon juice and chopped rosemary.
5. Spread out potatoes on a baking sheet roast in the oven for 25-30 min until golden brown and crisp.
6. Mix the seasoning in a bowl toss with cooked potatoes and they are ready to serve.

Suggested Equipment: knife, cutting board, small bowl, spoon, bowls, baking sheet, measuring spoons & cup, tin foil/parchment paper, large bowl, zester(peeler or grater will also work)

Asparagus & Red Onion Salad

2                      Bunches of asparagus

1                      Lemon

2 Tbsp.            Olive oil

Handful            Fresh Dill

½ cup              Pickled Red Onion

Salt & Paper

Quick Pickled Onions

1                      Red onion, thinly sliced

¾ cup              Apple cider vinegar

¼ cup              Water

1 Tsp.              Salt

1-2 Tbsp          Sweetener (sugar, maple syrup, honey)

*Pinch of allspice or pickling spices, even cinnamon if desired.

Heat up vinegar, water, salt, sweetener and spices in a saucepan on the stove top until it starts to simmer then remove from heat and pour over sliced onion. Let sit for 30 min.

Instructions

1. Remove ends from asparagus and cut the remaining tops in half.
2. In a saucepan bring water to boil add asparagus until bright green and tender. Remove from heat and run under cold water.
3. In a bowl add all the ingredients together and gently toss, season to taste and serve.

Suggested Equipment: saucepan x2, measuring spoons & cup, knife, cutting board, small bowl, spoon, jar or container with lid, serving bowl, strainer, tongs