Recipe Courtesy Michael Mandato, Fairmont Jasper Park Lodge.
ingredients
Forest Mushroom Duxelle
Porcini Dust
Alaskan Cod
Beluga Lentils
Artichokes
Artichoke Froth
Assembly
directions
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.
Grind porcini mushrooms in coffee grinder to a powder and strain through sieve.
Preheat oven to 400 degrees F.
In a saucepan bring stock to a simmer. Add bouquet garni and lentils. Cook until lentils are tender. Drain and allow mixture to cool.
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.
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.
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.
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.