We felt this was an excellent recipe to make with our guests from The Once, Geraldine Hollett and Phil Churchill, though neither of them was from Bell Island. Unfortunately, third member Andrew Dale was unable to join us. The Once was just getting started when we shot this episode of One Chef One Critic, but boy did the group take off. Today, The Once is Newfoundland and Labrador’s foremost folk group. In 2013 they received the ECMA award for Roots Traditional Group Recording of the Year for their CD Row Upon Row of the People They Know. They were great guests and we’re so happy for all their success.
- Yield: 4 Servings
- 1½ lb (680 g) fresh cod fillet
- 8 oz (240 g) smoked salmon
- 2 shallots, finely chopped
- 4 oz (120 ml) fresh milk
- 3 large eggs, lightly beaten
- ½ cup (125 ml) seasoned flour
- 4 tbsp (60 ml) clarified butter
- 4 tbsp (60 ml) olive oil
- 8 jumbo shrimp, peeled and deveined
- Cut cod into 4 equal portions and pound very lightly. Lay equal amounts of smoked salmon on each piece of fillet. Top salmon with sprinkling of shallots, and roll the fillets. Secure with string if necessary.
- Add milk to beaten eggs and stir. Dredge fillet rolls in flour. Dip in egg mixture to coat. Fry fillets in pan with clarified butter and olive oil on medium high. Quickly sauté shrimp. Serve cod and shrimp together with a vegetable of your choice.