March 14, 2018

Easter Side Dishes with Ben&Alex

Nothing says Easter more than spending time with family, and eating a lot of food of course! While Easter is known for its traditional dishes, filled with juicy meat platters, don’t be afraid to try something new and experiment with different flavours. Next to every main course is a wonderful side dish, often forgotten. So we thought we would highlight some amazing side dish recipes.

Stokes is collaborating with two chefs, Gil MacNutt and Jeremy Lafortune, from the Montreal-based corporate start-up Ben&Alex. They are specialists in hyper personalized daily menus and have created some amazing side dishes to remember! It is important to have both vegan and vegetarian-friendly options, so we have a menu that will please everyone! On the menu: Fish and Potato Croquettes, Shaved Fennel, Asparagus and Endive Salad as a vegan option and Warm Pea and Preserved Lemon Salad with Pea Shoots, as a vegetarian option. These recipes were created using our thinkkitchen Pro-stick Hand Blender, our thinkkitchen Supra Mandolin and our thinkkitchen Nora Electric Food Processor.

No matter who’s invited to your Easter gathering, you can choose one or make all three of these Ben&Alex x Stokes side dishes. It is with seasonal ingredients and quality, straight out of the market, that these gourmet and healthy recipes come to life!

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Fish & Potato Croquettes
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hrs
 
Servings: 12 Fish Cakes
Ingredients
  • 1 lbs fish (salmon, trout or cod preferably – can be a mix)
  • 6 large white potatoes
  • 1 stalk fresh parsley
  • 1 stalk fresh dill
  • 2 cloves garlic
  • 2 large eggs
  • 3 leeks
  • 1 large red onion
  • 1 lemon
  • Panko Breading or Traditional non-seasoned breadcrumbs
  • Olive oil
  • Mayonnaise
  • Capers
  • Pickles
Instructions
  1. In a medium pot boil water for potatoes. Peel potatoes and cut into cubes. Boil for 15 to 20 minutes or until soft enough to be mashed with a spoon.

  2. Cut leeks in half lengthwise, rinse under running water and cut off top half (where white part ends). 

  3. Finely dice red onions, garlic and leeks.

  4. Season fish with a pinch of salt and pepper and heat pan. Add 2 tablespoons of olive oil to pan and cook fish for 3 minutes on medium heat, flip and cook for 2 more minutes.

  5. Remove fish from pan and let it rest, add red onions, garlic and leeks to pan and cook on medium heat for an additional 5 minutes.

  6. In a bowl, mix boiled potatoes, fish, eggs and vegetable mix. Add half a cup of finely diced parsley, half a cup of finely diced dill, a teaspoon of paprika, a teaspoon of salt and a teaspoon of pepper. 

  7. Mix all ingredients together using electric hand blender or food processor. Form into 50g patties using hands and dip into breadcrumbs.

  8. Cook the oven at 350°F on baking sheet for 15 minutes or until golden.

  9. While the fish cakes are in the oven, prepare tartar sauce. Finely dice 2 tablespoons of pickles and 2 tablespoons of capers. Mix with 2 cups of mayonnaise, juice from one lemon, 1 tablespoon of fresh dill and 1 tablespoon of fresh parsley.

  10. Serve warm or cold with sauce on side as an appetizer, hors d’oeuvres or side dish.

 

 

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Shaved Fennel, Asparagus & Endive Salad
Prep Time
15 mins
Total Time
15 mins
 
Servings: 6 portions
Ingredients
  • 2 fennel bulbs (cored & shaved)
  • 1 bunch of fresh asparagus
  • 2 heads of endive (washed & torn)
  • 3 grapefruits
  • Olive Oil
  • Cider Vinegar
  • Fresh Lemon Juice
  • Salt
  • Pepper
Instructions
  1. Shave fennel bulbs using the thinkkitchen Supra Mandoline. Shave Asparagus using a peeler.

  2. Wash and tear endive heads into individual leaves.

  3. Supreme grapefruit using sharp medium size knife, make sure there are no more seeds left.

  4. Mix all ingredients in a salad bowl.

  5. For the vinaigrette, mix with a whisk or an emulsion blender:

  6. 2 tablespoons of olive oil

  7. 2 tablespoons of grapefruit juice (juice from half of a grapefruit)

  8. 2 tablespoons of fresh lemon juice (juice from a whole lemon)

  9. A pinch of salt

  10. A pinch of pepper

  11. Serve cold with vinaigrette folded in or on the side. Add walnuts and/or fresh mozzarella if desired. Can be served as a cold appetizer or side.

 

 

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Warm Pea & Preserved Lemon Salad with Pea Shoots
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Ingredients
  • 750 grams fresh shelled peas (or frozen green peas)
  • 1 box fresh pea shoots (can be replaced with mizuna or any other fresh micro shoots)
  • 1 bunch fresh mint
  • 1 preserved lemon
  • Butter
  • Olive Oil
  • Apple Cider Vinegar
  • Salt
  • Cracked Pepper
Instructions
  1. Boil water in a medium saucepan, blanch peas for 1 to 3 minutes or until cooked through but still crispy. Shock in ice bath or rinse through cold water in order to cool down.

  2. Pick mint leaves off stem. Chiffonade mint leaves.

  3. Purée preserved lemon using our thinkkitchen Nora Electric food processor, or our thinkkitchen Pro Stick hand blender. Add a teaspoon of olive oil and a teaspoon of apple cider vinegar and mix for an additional 30 seconds

  4. In a small frying pan, melt 2 tablespoons of butter on low heat, add preserved lemon purée once butter is melted and leave on heat for an additional 30 seconds.

  5. Add peas and mint.

  6. Add a pinch of salt and a pinch of freshly cracked black pepper.

  7. Serve warm in a bowl or in individual portions as an appetizer or side dish topped off with pea shoots for presentation.

 

Happy Easter!

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