B.C. recipes: How to make soy sake marinated sablefish
For those looking for a new seafood dish, Edge Catering executive chef Jasmin Porcic is sharing this Asian-influenced recipe for sablefish.
“Sablefish, also known as black cod is the queen of the cod family,” Porcic explains. “Also referred to as butter fish for its texture, it is a very delicate fish. One that is easy to cook and difficult to overcook because that buttery texture.”
Soy sake marinated sablefish
Yield: serves 4
4 x 5 ounces (150 grams) sablefish portions
500 millilitres soy sake marinade
200 grams Du Puy lentils
100 grams shallots (minced)
5 grams fresh thyme
two Bay leaves
50 grams shiitake mushrooms (sliced thin)
50 grams asparagus, cut into ½-inch spears
50 grams pearl onions
50 grams carrots, cut into ¼-inch cubes
50 grams celery, cut into ¼-inch cubes
100 millitres gastrique (wine and vinegar reduction)
50 millitres whipping cream
250 grams butter unsalted
juice of one lemon
15 millilitres truffle oil
four coral garnishes (flour tuile)
2 grams fresh micro cilantro
Soy sake marinade
500 millilitres tamari soy sauce (gluten free)
200 millilitres sake wine
200 grams mirin
200 grams sugar
30 grams ginger fresh (peeled and chopped)
30 grams garlic (chopped)
Combine all ingredients in pot and bring to a boil.
Once boiling, reduce heat and simmer for 5 minutes until ingredients are well infused.
Cool marinade down to a room temperature and cover fish entirely.
Cover marinated fish with plastic film and place into fridge for 24 hours.
To cook lentils (it is very important to use Du Puy lentils, simply for unique and fragrant flavour and aroma), bring pot of water to a boil with aromatics (fresh thyme and bay leaf) and add lentils that are washed well under cold running water. Reduce heat and simmer until al dente. Strain lentils, remove thyme and bay leaf and reserve until ready to serve.
200 millilitres white wine
200 millilitres seasoned rice vinegar
four bay leaves
2 grams whole black peppercorns
Combine all ingredients in small pot and bring to a boil. Reduce heat and cook until syrupy consistency.
Strain, save liquid, and discard aromatics. Reserve until ready to serve. Gastrique can be prepared many days in advance as long if is kept in refrigerator.
Truffle butter sauce
Combine gastrique and whipping cream into saucepot and simmer for one minute. Reduce heat to a minimum and start adding butter cubes one at the time while constantly whisking until all butter is used and sauce has velvety consistency. Season with salt to taste and add lemon juice and truffle oil.
Keep sauce on warm place until ready to serve.
Remove sablefish from marinade and place onto parchment lined baking tray.
Place fish into 350 F (177 C) preheated oven. Fish will be ready in approximately 9 minutes. Color will be dark brown, and fish will start flaking.
95 grams water
10 grams all-purpose flour
2 or 3 drops of red or black food colour (if not big fan of food colour, squid ink is great choice)
50 millilitres vegetable oil
Mix flour, water, and food colour well.
Heat frying pan and add 15 millilitres of oil. Pour 15 millilitres of flour water mixture into heated oil.
During this process, water will evaporate, creating holes that will look like lace or dry coral.
Reserve for garnish.
Heat medium frying pan over moderate heat. Add 15 millilitres vegetable oil and minced shallots. Cook for one minute and add carrots, celery, pearl onions, and shitake mushrooms.
Cook for another 3 to 4 minutes until mushrooms are cooked. Add asparagus, and a splash of white wine that you are drinking that evening. Season with salt and pepper and 2 to 3 cubes of butter (reserved from butter sauce).
I personally prefer using large shallow bowls.
Place lentil mixture (¼ of amount made) on the bottom of the bowl.
Place piece of cooked sablefish on top of the mixture.
Generously top (50 millilitres) with truffle butter sauce.
Place one beautiful coral tuile and few micro cilantro sprigs.