Smoked Sablefish and Celeriac Purée with Essence of Sablefish Sea Foam
Courtesy of Sinclair Philip and Co-chef Edward Tuson, Sooke Harbour House

(Serves 4)
 

Smoked Sablefish Purée and Sea Foam:

• 6 oz (175 grams) smoked Sablefish, skinned and coarsely chopped
• 2 oz (60 grams) celeriac, chopped
• 2 Tbsp (30 mL) chopped shallots
• 1 tsp (5 mL) minced garlic
• 1 tsp (5 mL) dried chilli flakes
• 1/3 cup (75 mL) pumpkin seeds
• 2 tsp ea (10 mL ea) mustard seeds
• 2 tsp (10 mL) coriander seeds
• 2 Tbsp (30 mL) vegetable oil
• 2 Tbsp (30 mL) Dijon mustard

Garnishes:

• 2 pieces fresh sea lettuce
• 4 pieces day lily phyllo crisps
• 12 Sooke Harbour House braised squid tentacles
• 8 sprigs each, pepper cress, common miner's lettuce and chickweed or other wild greens
• Sooke Harbour House Rhubarb Vinegar Jelly
• grand fir oil

Preheat oven to 250°F/120°C

In a food processor or blender, combine all purée ingredients and process for 4 minutes until smooth. Transfer mixture to a mixing bowl lined with a large piece of cheesecloth. Gather up the edges of the cheesecloth and twist to squeeze out excess moisture into bowl. Reserve the creamy, liquid "sea foam" and transfer solids, which should have a mousse-like consistency, to a bowl. Set both aside.

Place sea lettuce on a cooling rack set in a baking sheet. Place in oven and bake until dried and crisp, about 20 to 30 minutes. Remove, cool; break into 4 irregular pieces about 2 inch/5 cm by 3 inch/8cm in size and set aside.  Prepare other garnishes and have ready before plating.
Brush phyllo pastry with melted butter on both sides. Sprinkle with day lily powder. Place on a cooling rack set in a baking sheet and bake in 350°F/180°C oven until crisp and golden, about 7 to 9 minutes. Remove, cool; break into 4 pieces similar in size to sea lettuce and set aside.

To assemble plates: Using 2 small spoons, shape Sablefish purée into 12 quenelles. Place 3 quenelles in the centre of each plate and place 3 squid tentacles around. Insert a piece each of sea lettuce and phyllo crisp vertically into the mousse. Arrange a portion of greens around the crisps to form a bouquet-like arrangement. Arrange rhubarb jelly pieces around, then spoon some of the Sablefish sea foam and grand fir oil onto each plate and serve.

Note: In keeping with our philosophy, we recommend using organic produce and spices wherever possible. S.P.

Braised Sablefish in a Casserole with Local Chanterelles and Black Truffle Butter

Courtesy of Chef Robert Feenie, Lumière

Serves 4

Black Truffle Butter:

• 1 whole black truffle
• 8 oz (250 grams) butter, at room temperature
• 1 tsp (5 mL) freshly squeezed lemon juice
• sea salt and white pepper to taste
• 1 Tbsp (15 mL) olive oil
• 1 cup (250 mL) chanterelles, cleaned and coarsely chopped
• 1 tsp (5 mL) minced garlic
• 1 cup (250 mL) chicken stock
• 3/4 lb (375 grams) Sablefish fillet, skin on, cut into four 3 oz/90 grams pieces
• 2 Tbsp (30 mL) olive oil
• 8 asparagus spears, peeled and blanched
• 1/3 cup (75 mL) pearl onions, peeled and blanched

Preheat oven to 375°F/150°

Shave half of the truffle into thin slices then cut into a fine dice. In a small mixing bowl, combine truffles with butter and mix well. Season to taste with lemon juice, salt and white pepper and set aside.

In a small saucepan over medium high heat, heat olive oil and add chanterelles and garlic and sauté until softened. Season to taste. Transfer mixture to a heatproof casserole dish; add chicken stock and bring to a boil. Turn heat to low, cover and simmer for 2 to 3 minutes. Remove from heat and set aside.

Season each side of Sablefish with salt & pepper. Heat oil in a skillet over high heat. Add Sablefish fillets, skin side down, and sear until skin is crisp, about 1 minute. Transfer fish to mixture in casserole dish. Place casserole into preheated oven and bake for 4 to 5 minutes. Remove casserole from oven, uncover and place over low heat. adjust seasoning of broth with salt and pepper.  Add 2 Tbsp/30 mL of truffle butter and let it emulsify into the liquid.

Add warmed asparagus and onions to casserole.  Take the remaining truffle and shave over Sablefish.  At the table, divide contents of casserole onto four warmed plates and serve immediately.

Tojo's "Dream Smoked Sablefish"

Courtesy of Chef Hidekazu Tojo, Tojo's Restaurant

Serves 4

• 1 lb (500 grams) smoked Sablefish fillets, cut into four 4 oz/125 grams pieces, about 1 inch/2.5 cm thick, skinned

Broth:

• 2 cups (500 mL) dashi (Japanese bonito stock)
• 2 Tbsp (30 mL) light soy sauce
• 1/2 (7 mL) Tbsp salt
• 2 Tbsp (30 mL) mirin
• 2 Tbsp (30 mL) sake
• 2 to 3 medium Napa cabbage leaves (siu choy)
• 1 cup (250 mL) small oyster mushrooms, cleaned and trimmed (Use sliced pine mushrooms when in season for optimum results.)

Garnish:

• Japanese lime, sudachi or yuzu
• sprigs of Pine leaves

To double-butterfly the fish for stuffing, place each piece of the fillet, flesh side up, on a cutting board, with the grain of the fish running parallel to the top edge of the board. Starting from one side of the fillet, at a point about 1/3 inch/8 mm down from its surface, make the first horizontal butterfly cut across the fillet stopping about 1/3 inch/8 mm before reaching the opposite edge. (Be careful not to cut through the whole fillet.) At the end of this first cut, score the fillet with a shallow vertical cut about 1/3 inch/8 mm deep. From the end of this cut, make a second butterfly cut across the fillet going the opposite direction from the first, stopping, as with the first cut, before cutting through the fish. As a result, each fillet should open up like a two-fold brochure into one long piece about a third the thickness of the original. Set cut fillets aside.

In a saucepan, combine all broth ingredients and bring to a boil. Add Napa cabbage and cook for 6 to 7 minutes. Using a slotted spoon, remove cabbage and let cool. Cut cabbage leaves lengthwise into 3 inch/8cm long by 1/2 inch/1 cm wide batons and set aside.

Place a portion of Napa cabbage and oyster mushrooms on the centre part of each butterflied fish fillet. Fold the side flaps over to make a bundle. Place each bundle into a bowl. Add 1/2 cup/125 mL of broth to each bowl and cover bowl tightly with a square of thick parchment paper at least 2 inches/5 cm larger than the diameter of the bowl. Fold the edges of paper over the rim of the bowl to form a tight lid. Tie and secure with dried straw or raffia as illustrated.

Place bowls in a steamer over high heat and steam for 10 to 12 minutes. Remove from steamer, garnish with Japanese lime slices and pine leaves and serve immediately.

Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus

Courtesy of Chef Robert Clark, C Restaurant

Serves 4

Sauce:

• 1 Tbsp (15 mL) butter
• 2 Tbsp (30 mL) finely chopped shallot
• 1/2 cup (125 mL) white wine
• 1/4 cup (60 mL) vermouth
• 1 cup (250 mL) fish stock
• 1/2 cup (125 mL) watercress leaves
• 1/4 cup (60 mL) butter
• 1 tsp (5 mL) verjus
• salt and pepper to taste

• 1 lb (500 grams) Sablefish fillets, skin on, cut into four equal pieces
• 3 (50 mL) Tbsp butter, divided
• 1 cup (250 mL) cooked lentils
• 1 oz (25 grams) sea cucumber muscle, cut in 1 inch/2.5 cm strips 
• 1 cup (250 mL) cooked Israeli couscous (in saffron broth)
• 1 cup (250 mL) blanched assorted baby vegetables and asparagus tips
• 4 tsp (20 mL) oatmeal oil

Preheat oven to 400°F/200°C

In a small saucepan over medium heat, add butter and shallots and cook for about 1 minute. Add white wine and vermouth and cook until volume is reduced by half. Add fish stock, cook and reduce volume to about 3 Tbsp/50 mL. Pour reduction into blender; add watercress and butter and blend until smooth.  Add verjus and blend briefly.  Season to taste.  Transfer to samll saucepan and keep warm.

Season Sablefish fillets with salt and pepper. In a lightly oiled, non-stick skillet, over medium high heat, sear fillets, flesh side down, for 1 minute or until golden. Turn fillets over and place skillet in preheated oven and bake for about 6 minutes, or until the edges of fish fillets flake easily when tested with a fork.

In a small skillet over medium heat, melt 1 Tbsp/15 mL of butter. Add lentils and reheat until warm through. Add sea cucumber, toss, and season with salt and pepper to taste.

Reheat vegetables and couscous in 1 Tbsp/15 mL of butter each as above and season to taste.

To assemble plates: Place a portion each of couscous and lentil mixture in the centre of each warmed plate. Arrange a portion of vegetables around and top each with a Sablefish fillet. Spoon some sauce onto each plate, garnish with a sprinkle of oatmeal oil and serve immediately.

Links to more Sablefish Recipes

Black cod with miso

Black cod with roasted sweet and sour onions

Miso glazed black cod on sunflower sprouts

Black sesame rubbed black cod in miso broth

Truestar north health sablefish buying and preparation tips

Food network Canada sablefish recipe search

Sablefish Detailed Nutritional Summary