Celebrating Boreal Harvest

Chef Philip Leach shares the recipe he featured at the Royal Agricultural Winter Fair.

PAN SEARED ONTARIO WHITE FISH
ROASTED ROOT VEGETABLES

CRANBERRY ICEWINE BUTTER SAUCE

Recipe by Philip Anthony Leach, Executive Chef ‘Bigwin Island Golf Club’
Created for Northern Ontario Farmers and the Royal Ontario Winter Fair

Yield: 6 Portions
For the Northern Ontario Vegetables:

Hard Veg (any hard root vegetables will do)

2 Parsnips
.5 Butternut Squash
.5 Rutabaga
4 small Turnips
2 Carrots
2 White Potatoes

Soft Veg

1 Onion
2 Green Zucchini
12 Brussel Sprouts
.5 cup of Olive Oil
Salt and Pepper to taste


1. Preheat oven to 375◦F and place medium-sized pot of salty water on to boil.

2. Peel and cut hard root vegetables to a large dice. Place into a mixing bowl.

3. Add olive oil and salt and pepper. Mix until nicely coated.

4. Lay vegetables evenly on a sheet pan and roast for 20-25 minutes or nicely golden brown.

5. Cut onion and zucchini to a large dice and place in bowl. This will be added to the vegetables after 20 minutes.

6. Remove stems and surrounding leaves of the Brussels Sprouts and cut each one in half.

7. Blanch the Brussels Sprouts in your salted boiling water for 2 minutes. This will be added to the Vegetable Mixture at the last minute.

8. Keep warm or re-heat prior to serving.

For the White Fish:

6 Fillets of Fresh Ontario White Fish (or any light white fish will do)
Salt and Pepper to taste
.25 cup of Olive Oil


1. On a clean cutting board, lay fish, one at a time, with the skin side up.

2. Score the fish, by slicing a small slit about every half an inch going lengthwise along the whole fillet. Finish by cutting fillet in half.

3. Heat up a frying pan or skillet with a touch of Olive Oil.

4. Lightly season the flesh side of the fish and Fry the skin side of the fish until golden brown and crispy.

5. Take out of the pan onto a baking sheet and allow to rest for 2 minutes before serving.

6. If the fish cools too much, re-heat before serving.

For the Butter Sauce:

.5 cup White Wine (dry)
.5 cup Ontario Ice Wine
.5 medium Shallot
.25 lbs of cold unsalted Butter
.5 cup Dried unsweetened Cranberries
1 tsp. Lemon Juice
Salt and Pepper to taste


1. Cut cold butter into cubes and keep in the fridge for use.

2. Finely mince half a shallot and measure out all of the wet ingredients.

3. Combine the wine, ice wine, cranberries and shallots in a saucepan, place on a moderate heat and reduce down to syrup consistency.

4. Add the butter to the hot reduction. Set the pan over a moderate to high heat and whip vigorously.

5. When butter is nearly all melted and incorporated, remove from heat and continue to whip until smooth.

6. Season to taste. Add lemon juice.

7. Hold the sauce in a warm, not hot, place until served. Stir or whip it from time to time.

8. Drizzle this great sauce on top and around your plate of beautiful Ontario Vegetables and White Fish…… Bon appetit