Courtesy of Sinclair Philip and Co-chef Edward Tuson, Sooke Harbour House


(Serves 4)
 

• 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.