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Recipe: Chef Jasper Cruickshank’s ‘wild B.C. experience’ dish

Click to play video: 'Cooking Together: A Wild B.C. Experience'
Cooking Together: A Wild B.C. Experience
Jasper Cruickshank, chef de cuisine at Wild Blue Restaurant and Bar in Whistler, walks us through the dish that earned him a place in the 2024 Canadian Culinary Championship in Ottawa.

The “BC Wild Experience”, is a gold medal dish for a regional competition ahead of the main event of the 2024 Canadian Culinary Championship in Ottawa this February.

Chef Jasper Cruickshank from Wild Blue Restaurant + Bar in Whistler is the regional winner representing Vancouver at the national championship.

He shows Jennifer Palma how to make the winning dish in Cooking Together.

SIDE STRIPE SHRIMP TERRINE:

Ingredients:

  • 1 lb side stripe shrimp, peeled and deveined
  • chives
  • plastic wrap

Instructions:

  • season the shrimp, roll with chives, and wrap securely in plastic wrap.
  • poach wrapped shrimp in a water bath at 56° C for 20 minutes.
  • remove plastic wrap and chill shrimp in an ice bath.
  • Slice the chilled shrimp terrine and serve.

TARTLET SHELL:

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Ingredients:

  • spring roll dough
  • clarified butter

Instructions:

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  • Cut spring roll dough into a round shape.
  • Place dough in clarified butter and bake between tart shell molds at 325° F for 10-14 minutes.
  • Remove tartlet shell at the desired colour from the tart mold and drain on paper towels.

POACHED DUNGENESS CRAB:

Ingredients:

  • Dungeness crab
  • salted water
  • ice

Instructions:

  • Submerge Dungeness crab in a pot of salted boiling water, lower heat, and simmer for 11 minutes.
  • Remove crab, let it rest for 10 minutes, and chill in an ice bath.
  • Clean the crab, extracting the meat, and reserve for later.

CRAB ESPUMA:

Ingredients:

  • grab bisque
  • gelatin
  • seasoning

Instructions:

  • Prepare crab bisque and reduce it to a rich, concentrated flavour.
  • Adjust seasoning, add bloomed gelatin, strain, and chill.
  • Pour mixture into an isi gun, charge with two N2O charges, and shake well.

LEEK PUREE:

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Ingredients:

  • 10g sliced garlic
  • 30g sliced shallots
  • 300g sliced leeks
  • 20g canola oil
  • 3g salt
  • 100g spinach leaves

Instructions:

  • Sweat garlic, shallots, and leeks in canola oil with salt until tender.
  • Blend with blanched spinach until smooth, then chill.

DAIKON DISCS:

Ingredients:

  • daikon
  • salt
  • olive oil

Instructions:

  • Slice daikon thinly, cut with a ring cutter.
  • Blanch discs for 3 seconds in salted water, then ice down.
  • Season with salt and olive oil.

WAKAME TUILLE:

Ingredients:

  • 50g egg white
  • 50g flour
  • 15g chive oil
  • 15g leek puree
  • 2g salt
  • 15g sugar
  • 1g wakame powder

Instructions:

  • Combine all ingredients in a food processor, blend until smooth.
  • Spread mixture over a stencil onto a silicone baking sheet.
  • Bake at 325° F until set (approximately 5 minutes).
  • Remove and let it cool.

 

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