Smoked Sablefish and Celeriac Puree
Courtesy of Sinclair Philip and Co-chef Edward Tuson, Sooke Harbour House
Ingredients
- 6 oz (175 g) smoked Sablefish skinned and coarsely chopped
- 2 oz (60 g) 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 and 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 SHH rhubarb vinegar jelly grand fir oil
Directions
- 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.
- 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.
Print or save this recipe
