- 3 cups (750 mL) water
1 1/2 cups (375 mL) rice wine vinegar
1 cup (250 mL) granulated sugar
6 tablespoons (90 mL) kosher salt
1 jalapeno, seeded and chopped
3 fresh bay leaves
3 whole cloves
1 tablespoon (15 mL) yellow mustard seeds
1 inch piece of gingerroot, cut crosswise into 1/4-inch coins
1 teaspoon (5 mL) black peppercorns
4 pieces white fish filet (each about 2 oz/57 g)
2 cups (500 mL) hot, strained Pickling Brine
1 1/2 pounds (680 g) tricoloured mini potatoes, washed, patted dry and cut in half
2 cloves garlic, crushed
1 teaspoon (5 mL) fresh thyme leaves
4 slices thinly sliced dark rye bread, cut into matchstick pieces
2 tablespoons (30 mL) olive oil
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper
1 cup (250 mL) strained and cooled Pickling Brine
1 cup (250 mL) Spanish onions
2 teaspoons (10 mL) caraway seeds
2 tablespoons (30 mL) finely chopped chives
1/2 cup (125 mL) extra virgin olive oil
1 cup (250 mL) mayonnaise
1/4 cup (60 mL) chopped basil leaves
reserved Roasted Mini Potatoes
1 cup (250 mL) Caramelized Onion Vinaigrette
1/2 cup (125 mL) peeled and finely sliced celery
1 large Empire apple, quartered, cored and cut into thin slices
reserved Rye Croutons
1/4 cup EACH (125 mL total) torn flat leaf parsley and celery heart leaves
1 tablespoon (15 mL) finely chopped chives
salt and pepper
reserved Basil Aioli
reserved Marinated White Fish Filets
4 teaspoons (20 mL) white fish caviar
8 hardboiled and peeled quail eggs, halved
