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Porcini Dusted Alaskan Cod with Beluga Lentil and Artichoke Foam

Porcini Dusted Alaskan Cod with Beluga Lentil and Artichoke Foam
YIELDS
4 servings

Recipe Courtesy Michael Mandato, Fairmont Jasper Park Lodge.

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Ingredients

Forest Mushroom Duxelle

8
oz button mushrooms (227 grams)
8
oz oyster mushrooms (227 grams)
8
oz shiitaki mushrooms (227 grams)
1
Tbsp mushrooms butter (15 ml)
1
Tbsp shallots, minced (15 ml)
¼
tsp finely minced garlic (1 ml)
¼
cup sherry wine (60 ml)
¼
tsp chopped fresh thyme (1 ml)
¼
tsp chopped fresh chives (1 ml)

Porcini Dust

4
oz dried porcini mushrooms (113.5 grams)

Alaskan Cod

4 6
oz Alaskan cod, diamond cut (4 x 170 grams)
½
cup forest mushroom duxelle (125 ml)
2
Tbsp butter (30 ml)
6
Tbsp porcini dust (90 ml)
Salt and white pepper, to taste
16
oz caul fat, soaked in water overnight and in milk the second night, cut into 6 x 4-inches pieces (454 grams)

Beluga Lentils

6
oz beluga lentils (170 grams)
56
g wild boar bacon, cut into lardons
1
Tbsp finely diced shallots (15 ml)
1
tsp roasted garlic puree (garlic roasted whole and then pureed) (5 ml)
1
Bouquet Garni (leek, celery, bay leaf, parsley stem, thyme tied with butchers twine)
1 ½
cup lobster bisque (375 ml)
8
tiger shrimp (3¼0s), cooked and diced
¼
tsp chopped fresh thyme (1 ml)
½
tsp chopped fresh chives (2 ml)
½
tsp chopped fresh chervil (2 ml)

Artichokes

1
lb(s) onions, sliced (454 grams)
4
artichokes (24 count size), peeled and kept in acidic water
1
bay leaf
4
cup white wine (1 litre)
1
clove garlic, crushed
4
oz basil, blanched and pureed with 2-ounces/60 ml virgin olive oil (113.5 grams)
3
oz extra virgin olive oil (90 ml)

Artichoke Froth

1
leek, white part only, cut in half and sliced
1
cup artichoke poaching liquid (250 ml)
1
cup 1 cup skim milk (250 ml)

Assembly

8
piece of baby carrots (simmered in seasoned (salted) water, sauteed in olive oil, finished with salt, pepper and a touch of maple syrup)
12
piece of fine French beans simmered in seasoned (salted) water, tossed in olive oil and seasoned to taste)
8
oz spaghetti squash (roasted, scooped and reheat in olive oil; seasoned to taste toss with chives) (228 grams)
Fried onion rings (dusted in flour, egg and panko crumbs, fried until golden brown)
Reserved artichokes from poaching liquid that have been roasted
Pea shoots, for garnish
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Directions

Step 1

In a sauté pan, sweat shallots and garlic in butter. Add mushrooms and cook until soft. Reduce liquid from mushrooms until dry. Add sherry wine and reduce until dry. Finish with chopped thyme and chives. Set aside and cool.

Step 2

Grind porcini mushrooms in coffee grinder to a powder and strain through sieve.

Step 3

Preheat oven to 400 degrees F.

Step 4

In a saucepan bring stock to a simmer. Add bouquet garni and lentils. Cook until lentils are tender. Drain and allow mixture to cool.

Step 5

In another saucepan, render bacon. Drain fat, reserving 2 ounces. Sweat shallots and garlic in reserved bacon fat. Add bisque and lentils. Allow liquid to reduce and bind with lentils. Finish with diced shrimp and thyme, chives and chervil.

Step 6

In a saucepan, sweat onions in olive oil until completely translucent, without browning.
Add wine, bay leaf and crushed garlic clove. Bring to simmer, add peeled artichokes. Cover with parchment paper and simmer until tender. Cool the artichokes in the poaching liquid. When artichokes have cooled completely, remove from poaching liquid and cut in half. Reserve the poaching liquid to make the foam. Sauté artichokes cut side down until brown, brush with basil puree and finish in oven. Mix the artichokes with the vegetables as assembling the plate.

Step 7

In a saucepan, sweat leeks in butter. Add poaching liquid and cook until tender. Puree and strain through china cap. Bring back to simmer, add cold skim milk and blend with emersion blender until it froths.

Step 8

Assembly the dish by adding cod, a mix of the vegetables, some of the Beluga lentils and a little of the artichoke froth. Garnish the plate with pea shoots. Serve immediately.

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