Poaching Fish like a Pro with Canola Oil
Ten chefs competed at the 11th Ottawa-Gatineau Gold Medal Plates, as reported in Ottawa Magazine. Reporter and judge, Anne DesBrisay awarded Chef Joe Thottungal with the gold medal for his halibut dish, which featured BC halibut slow-poached in canola oil infused with garlic, shallots and aromatic spices such as cardamom, cinnamon and star anise.