Recipe: Spot prawn salad with Haskap berry pickle

There are many ways to cook them, and everyone has their favourite method, but for Chef Ned Bell, spot prawns make a mean salad.

"For me, a main course salad with some raw protein like spot prawns is a great way to get a simple and great meal done quickly," he told North by Northwest's Sheryl MacKay.

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Bell is the executive chef of the Four Seasons Hotel in Vancouver where seafood is always a staple on the menu. He says amateur cooks shouldn't be intimidated by the cuisine type.

"The great thing about seafood is it's actually really easy and quick to cook."

Bell shared his recipe for warm spot prawn salad with Haskap berry pickle.

Spot prawn salad with Haskap berry pickle

Haskap 'pickle': (also known as Blue Honeysuckle Berries)

Ingredients:

• 2 cups frozen + 1 cup thawed Haskap Berries
• 1/8 cup Birch Syrup
• 1/8 cup Venturi Schulze balsamic vinegar
• 1 shallot, thinly sliced into rings
• 1/2 tsp sea salt

Method:

1. In a small pot, simmer two cups Haskap with birch syrup, balsamic, sliced shallots and sea salt for five minutes over medium heat.

2. Remove from the heat and add remaining one cup Haskap berries. Let it cool.

For the Salad

Ingredients:

• 5 oz spot prawns per person(ling cod, wild salmon, scallops, or halibut would be fantastic also)
• Baby kale
• Toasted hazelnuts
• Extra virgin olive oil

Method:

1. Season with sea salt and cracked black pepper, and gently pan sear, roast orgrill/BBQuntil just turned pink.(Spot prawns cook VERY quickly.)

To Serve:

1.Assemble baby kale on the plate dressed with extra virgin olive oil and toastedhazelnuts.

2, Place the spot prawns on top of the salad.

3. Garnish with two to threetbsp of the Haskap berry Pickle.