Smoked Wild Sablefish with Garden Peas and Crushed New Potatoes
Ingredients
- 2 Tbsp (30 mL) unsalted butter
- 3 shallots, peeled and sliced
- 1 garlic clove, crushed
- sea salt and freshly ground pepper
- 4 cups (1 L) homogenized milk
- 4 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 bay leaf
- 4 six ounce (4 x 175 g) smoked wild sablefish fillets
- 2 Tbsp (30 mL) butter
- 2 cups (500 mL) fresh peas
- 2 cups (500 mL) new potatoes – boiled until tender and kept warm
- 2 Tbsp (30 mL) minced chives
- 2 lemons zested and juiced
- 1/2 cup (125 mL) extra virgin olive oil
- 3 Tbsp (45 mL) sablefish poaching liquid
Directions
- Heat a large frying pan over medium-high heat. Add the butter. When the foam subsides add the shallots and garlic, and season to taste. Cook for 1 minute without browning. Add the milk and herbs and bring to a simmer. Make sure the milk does not come to a boil. Add in the sablefish and cook for about 6 to 7 minutes then turn off the heat, leaving the fish in the liquid. As the fish is cooking start the peas and potatoes.
- Heat a large frying pan over medium-high heat. Add the butter, peas and 1/4 cup (50 mL) water. Season to taste and cook until tender, about 4 minutes. Add the warm potatoes and crush the mixture lightly with a fork. Add the chives, lemon zest and check the seasoning. Keep warm.
- In a small bowl, whisk the olive oil and poaching liquid into the lemon juice. Season to taste.
- To serve, divide the potato mixture among 4 warm plates. Top with a piece of sablefish and drizzle the vinaigrette over the fish.
Serves 4
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