In a recent episode of Iron Chef Canada, Chartrand was challenged to cook trout five different ways, one of which starred seaweed: “I did a trout head soup. So literally trout heads and kombu smoked on a grill, and then we put it in the soup. (Alternatively, you can cook the pheasant in a cast iron pan over medium-high heat in 1 tbsp/15 mL canola oil.) Add the celery, shallot, minced garlic, onion, leek, and kombu flakes and cook until the vegetables have softened, about 10 minutes. Bring back to a simmer and cook for 15 to 20 minutes, until the vegetables are tender and the pheasant is fully cooked.

Source: National Post October 23, 2019 12:11 UTC