David Hammet’s Pickled Rhubarb Mignonette

We were so pleased to help present the launch of Our Ocean Table at the Glen Gould Studio in Toronto!

In Our Ocean Table, marine biologist and filmmaker Sonya Lee sets out to rediscover her Korean roots through the ocean that has always called to her. Together with journalist Hannah Sung, she explores how traditional Korean seafood dishes carry an intimate reverence for the sea. From sustainable prawn fishing, oyster farming, to the quiet power of kelp, their journey uncovers the deep links between cultural identity and ocean conservation.

Joining us for the event was Ocean Action Grant recipient and George Brown College Student David Hammet.

To celebrate this collaboration David is sharing the pickled rhubarb mignonette he made for the event!

David Hammet’s Pickled Rhubarb Mignonette 

Pickled Rhubarb Ingredients: 

• 1 bunch rhubarb – sliced 1mm thick
• 500ml white wine vinegar
• 500ml water
• 70g salt
• 40ml honey

Boil vinegar, water, salt and honey and pour over rhubarb. Allow to cool and store in fridge.

Parsley Oil: 

• 1 bunch Italian parsley
• 1 litre canola oil

Blanch parsley. Shock in ice. Press out water and chop. Blend with oil for 5 minutes until hot. Strain oil through cheese cloth and cool.

Horseradish Aioli: 

• 3pcs egg yolk
• 50ml vinegar (white or white wine)
• 40ml dijon mustard
• 1 clove garlic
• 70g horseradish
• 750ml canola oil
• Salt to taste
• White pepper to taste

Blend everything holding back the parley oil. While blending stream in oil. Season with salt and white pepper to your taste.  

Let us know if you try this recipe, don’t forget to tag us at @oceanwise on social media when sharing your concoctions!  

Remember to always check for the Ocean Wise symbol when shopping for sustainable seafood products to be sure you’re getting an ocean-friendly option.