Crab Crust:
1 tub of Louisiana Crab Meat
1 egg
1 tsp finely diced shallots
1 tsp finely chopped chive
1 tsp shredded horseradish root
¾ cups fresh breadcrumbs
3 tsp olive oil
salt and pepper to taste

Mix all above ingredients together except crab, in a bowl, flake crab into bread mixture. Set aside.
Sauté 6, 6oz pieces of Arctic Char in 4 tsp of grape seed oil. season with salt and pepper, cook for 1 minute with flesh side down. turn over and place crab crust on Arctic Char. Cook in oven at 400 for 7 minutes.
Serve with Blue foot Mushrooms and French beans drizzled with Domaine les Bastidettes olive oil.

Chef Profile:
Manning the stoves at Rogues since 1989, executive chef Bevan Terry brings to the table his talent, experience and a lifelong passion for food. Learning his craft on the job and in numerous environments, Bevan has picked up tips and tricks that give him a unique approach to cooking. He feels strongly that giving back to the community is very important.

Bevan enjoys working with Sheridan Specialties. They supply high quality products, as that is what makes a difference in the kitchen and on the plate. Ray and his team are always there to meet the evolving needs of the culinary community.

Rogues Restaurant
www.roguesrestaurant.com
1900 Dundas Street W.
Mississauga
905-822-2670