Sake Kasu & Maple-marinated Wild BC Sablefish
with a Potato and Bull Kelp Omelet and Pickled Radishes

Sake Kasu & Maple-marinated Wild BC Sablefish
with a Potato and Bull Kelp Omelet and Pickled Radishes

Ingredients (Serves 6)

Sablefish & Marinade

• 125 mL each (1/2 cup) sake kasu and dark organic maple syrup
• 30 mL each (2 tbsp) soy sauce and extra virgin olive oil
• 5 mL (1 tsp) lemon zest
• 15 mL (1 tbsp) lemon juice
• 15 mL each (1 tbsp) grated ginger and chopped shallots
• pinch fresh ground black pepper
• 6-120 g (6-4 oz) boneless wild BC sablefish portions

Pickled Radishes

• 6 fresh organic radishes
• 125 mL (1/2 cup) white wine vinegar and water
• 50 mL (1/4 cup) sugar
• 5 mL (1 tsp) fennel seed
• 2 star anise
• 15 mL each (1 tbsp) coriander and pickling salt

Omelet

• 6 eggs
• 250 mL (1 cup) heavy cream
• 500 mL (2 cups) boiled new potatoes, cut into 1 cm (1/4") cubes
• 30 mL (2 tbsp) crumbles bull kelp or hijiki
• zest of 1 lemon

Sablefish and Marinade

In a small sauce pan, combine all marinade ingredients and bring to boil. Reduce heat and simmer for 5 minutes. Purée and strain through a fine strainer into mixing bowl. Cool thoroughly. Add sablefish and marinate for at least 2 hours and no more than 12.

Pickled Radishes

Slice radishes very thinly with a mandolin and place in a jar. Combine all remaining ingredients in a small sauce pan and bring to boil. Pour hot brine over radishes. Cool and reserve.

Omelet

Preheat a small square-sided cake pan in 230°C (450°F) oven. In a mixing bowl, beat together eggs and cream. Add remaining ingredients and mix well. Oil pan and pour in egg mixture. Bake in oven, stirring occasionally to incorporate air to promote even cooking. When cooked, remove from oven and cool to room temperature. Tip omelet out onto a cutting board and cut into pieces about same size and shape as the fish.

To Assemble

Shake off excess marinade on sablefish. Place fish on baking tray lined with parchment paper and bake in 230°C (450°F) oven for about 8 minutes or until the edges start getting nice and dark brown. Place a portion of omelet in each plate, top with a piece of sablefish, and garnish with pickled radishes.

Courtesy of Jeff Van Geest Executive Chef/Owner - Aurora Bistro, Vancouver, B.C. - Wild BC Seafood Fest