Recipes for smoked sardines and Albacore tuna tataki

The Rouge Gorge, in Montreal, welcomed us into its kitchen to prepare two delicious recipes for smoked sardines and Albacore tuna Tataki.

Smoked sardines

Cedar wood smoked sardines from Maison DEHESA, homemade roasted peppers, old barreled sherry vinegar and extra virgin olive oil from Paka.

The Sardine comes from the country of Cantabria, in Spain. One of the largest producers of canned fish in the world. This sardine comes from a mixture of a classic Spanish conservation process and a Japanese technique which produces a product with an impeccable texture.

Albacore tuna tataki

Served alongside a selection of autumn vegetables and a velvety squash purée.

Autumn vegetables

Ingredients

3 peppers (red, yellow, etc.)
2 zucchini
3 beets
2 Carrots
4 kale leaves
1 red onion
1 large bunch of cherry tomatoes

Marinade

4 tbsp. tbsp Paka extra virgin olive oil
1 C. tbsp balsamic vinegar
2 cloves of chopped garlic,
a few sprigs of fresh rosemary
Salt pepper

Preparation steps

Slice or strip the vegetables and grill them over medium heat, beginning with the carrots and beets. After 15 minutes, introduce the zucchini, peppers, onions, and tomatoes to the grill, and lightly drizzle with Paka extra virgin olive oil. Once all the vegetables are arranged for marination, give them a small additional drizzle of Paka extra virgin olive oil, cover, and refrigerate for several hours. When ready to serve, gently mix the vegetables in the dish, ensuring they're evenly coated.

The pesto

Ingredients

bunch of fresh basil
1 peeled garlic clove
100 ml Paka extra virgin olive oil
2 tbsp. tablespoon of almond powder (or parmesan)

Preparation steps

Put all the ingredients for the pesto sauce into a small blender and blend until a smooth consistency is achieved

The tuna

Heat a nonstick frying pan. When the pan is hot, add 2 Tbsp of Paka extra virgin Olive oil. When the oil is hot, add ½ lb albacore tuna. and sear it for 30 seconds on each side. When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼-inch (6-mm) pieces. Pour the pesto on the Tuna Tataki and serve

The squash puree

Ingredients

1 butternut squash of approximately 800 g.
2 cloves garlic
1 sprig of thyme
1 tbsp. Paka extra virgin olive oil
2 tbsp. butter
1 tbsp. maple syrup
30g. roasted hazelnuts
2 branches of sage
Salt and pepper

Preparation steps

Thinly slice the garlic clove and strip the thyme. Cut the squash in half, remove the seeds and make incisions in its flesh. Insert the garlic and thyme into these slits, then brush the squash with Paka extra virgin olive oil while seasoning with salt. Bake the squash at 180°C for around 40-45 minutes. Once cooked, scoop out the squash flesh and blend in a food processor to obtain a smooth puree. For the topping, melt the butter with maple syrup, then add the sage. Pour the mixture over the squash puree in a serving dish and sprinkle with roasted hazelnuts.

The entire Paka team, in Canada and Albania, warmly thanks you for the welcome, sharing and enthusiasm!