Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Baked BC Sablefish in Parchment
Baked BC Sablefish in Parchment
Ingredients (Serves 4)
- 500 g (1 lb) skinless sablefish fillets, cut into 113 g (4 oz) pieces about 6.5 cm (2 1/2") square
- 50 mL (1/4 cup) dashi (Bonito stock), chicken or fish stock may be substituted
- 15 mL (1 tbsp) light shoyu
- 15 mL (1 tbsp) mirin
- 1 large Pine or King mushroom (matsutake), cleaned, trimmed, peeled and cut lengthwise into 0.25 cm (1/8") slices, large fresh shiitake or bunches of enoki mushrooms may be substituted
- 4 thick stalks of asparagus, trimmed peeled, tips removed
- 4 sheets parchment paper, cut into 30 cm (12") squares
- vegetable oil
- 1 firm mango, peeled and cut into four 1.25 cm (1/2") by 9 cm (3 1/2") batons
Garnish
- 4 springs of pine needles
- 2 sudachi (Japanese citrus) cut in halves
Method
Double-butterfly each piece of sablefish fillet, against the grain, into what resembles a 3-fold brochure.
In a small saucepan, combine dashi, shoyu and mirin and bring to boil over medium heat. Add mushrooms and gently cook for 2 to 3 minutes, or until slightly soft. Do not overcook. Strain and reserve marinade into another saucepan. Set aside mushrooms to cool.
Cut asparagus stalks in half. Reheat reserved marinade over medium heat and poach asparagus for 1 to 2 minutes, or until they are slightly soft but still firm. Remove asparagus with slotted spoon and set aside to cool.
To Assemble
Lightly brush the center area of each sheet of parchment paper where the fish will be placed with oil. Unfold each sablefish fillet. Place a portion of asparagus, mushrooms and mango in the middle of the fillet and roll up. Place roll, cut side down, onto the middle of a sheet of oiled parchment paper. Bring together the edges of the parchment paper and fold to make a sealed parcel. Repeat with the other parcels.
Place the parcels onto a baking sheet and bake in preheated oven at 230ºC (450ºF) for 10 minutes.
Transfer parcels onto serving plates, garnish each with pine needles and a half sudachi and serve.
Courtesy of Hidekazu Tojo - Tojo's Restaurant Vancouver, B.C. Copyright 2006
