• Restaurants: West in Vancouver, Hawksworth at the Hotel Georgia
  
  
• Work Abroad: esteemed Michelin-starred restaurants; Le Manoir aux Qaut’ Saisons, L’Escargot and The Square
  
  
• “I enjoy working with Wild Canadian Sablefish because it is sustainably harvested, has a delicious flavor and wonderful texture that lends itself to various cooking applications, and represents the finest in seafood protein choices.  My guests really enjoy it.”  -  David Hawksworth

• David Hawksworth emerged as one of Canada’s leading culinary talents during his seven-year tenure as Executive Chef of Vancouver’s West restaurant.  Upon launching the restaurant in 2000, after spending 10 years abroad honing his talents in Europe at such esteemed Michelin-starred restaurants as Le Manoir aux Qaut’ Saisons, L’Escargot and The Square, critics immediately recognised the depth of his technical skills and innate ability to conjure inspired combinations.
  
  
• Poised to open his eponymous and eagerly anticipated restaurant at Vancouver’s newly renovated Hotel Georgia, David Hawksworth is currently developing the catering arm of his business as well as conducting research and planning for his new venture.

Courtesy of: David Hawksworth, Executive Chef /Owner, Hawksworth, Vancouver, BC Canada

2 Tbsp unsalted butter 30 mL
2 shallots, minced 2
1/4 of a small butternut squash, peeled 1/4 and cut into 3/4-inch (2 cm) cubes
1 garlic clove 1
4 sprigs fresh thyme 4
1 1/3 cups chicken stock 300 mL
sea salt
4 oz wild mushrooms, cleaned and sliced 120 g
4 tsp extra-virgin olive oil 20 mL
4 - 5 oz wild sablefish fillets, skin-on 4 - 150 g
1 Tbsp lemon juice 15 mL
12 cherry tomatoes, cut into quarters 12
4 sage leaves, finely chopped 4
1. Melt 1 Tbsp (15 mL) butter in a large pot over low heat. Add the
shallots and cook until they are soft but not brown, about 4 to 5 minutes.

2. Add the squash, garlic and thyme. Cook for 5 minutes, stirring
frequently, without browning. Add the chicken stock and bring to a
gentle simmer. Season to taste. Cook covered until the squash is tender
but not falling apart. Remove the garlic and thyme.

3. In a medium frying pan, melt the remaining 1 Tbsp (15 mL) butter over
medium-high heat. Add the mushrooms and sauté until soft. Season to
taste and add to the squash mixture.

4. Preheat the oven to 400°F/200°C. Heat the oil in a large, preferably
nonstick frying pan that can go into the oven. Season the sablefish and
place in the pan skin side up. Cook without turning for 3 to 4 minutes
until the fish is lightly browned around the edges. Place the frying pan in
the oven and cook the fish for 7 to 10 minutes or until cooked through.

5. Rewarm the sauce mixture and add the lemon juice, cherry tomatoes
and sage. Spoon into warmed bowls and top with the sablefish.
Serve immediately.
SERVES 4