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Seared Lingcod

plate of seared lingcod
Prep Time
20 min
Cook Time
30 min
Yields
4 servings

This deliciously sustainable seared lingcod is served with a winter squash salad, drizzled with a pumpkin seed vinaigrette, and a bright squash brodo (broth). The crispy cod in combination with the tender squash creates a flavour profile that is salty and sweet, with a well-balanced, fresh and creamy texture.

Courtesy of the Royal Dinette in Vancouver, BC.

 

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ingredients

Squash and Brodo

2
Delicata squash, seeds and ends
100
millilitre cream
10
millilitre olive oil
Salt and pepper, to taste

Pumpkin (Squash) Seed Vinaigrette

200
gram pumpkin seeds
200
gram grapeseed oil
2
shallots, peeled and small diced
1
garlic clove, grated
2
tbsp Champagne vinegar
1
tbsp kosher salt

Lingcod and Curing Mixture

4 4oz
Lingcod pieces
250
gram kosher salt
250
gram sugar
2
lemons, zest
1
tbsp grapeseed oil
15
millilitre butter

Salad Assembly

100
gram pea shoots
Seared squash, reserved
Shaved raw Delicata squash, reserved
Pumpkin Seed Vinaigrette, reserved
Seared Lingcod, reserved
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directions

Step 1

Take 2 Delicata squash, remove ends and cut in half, lengthways. Reserve ends for the brood (broth) process. Using a spoon, scoop out seeds. Set seeds aside.

Step 2

Thinly shave a handful of squash. Reserve shaved squash for later.

Step 3

Next, cut squash in half, then slice into 1 cm pieces. Set aside.

Step 4

To make the brodo: take the reserved squash ends, reserved seeds, and place in a pot. Cover with water. Boil until all parts are broken down and cooked, which takes about 10 minutes. Pour hot mixture into a blender. Blend until smooth.

Step 5

Pass mixture through a strainer to remove any chunks. Add cream to strained mixture then simmer in pot until it is reduced by ⅓. This takes less than 5 minutes.

Step 6

To sear the reserved squash, heat pan and oil until it starts smoking. Place squash in pan. Season lightly with salt and pepper. Once colour starts to appear, place in 190ºc oven for 5 minutes or until cooked.

Step 7

Dress thinly shaved squash with olive oil and salt. Set aside for salad assembly.

Step 8

Place pumpkin seeds in pot, cover with grapeseed oil.

Step 9

Place on medium heat. Once seeds start to float and brown, add shallots & garlic. Fry until bubbles stop and shallots start to colour.

Step 10

Remove from heat, allow to cool. Season with vinegar and salt. Set aside.

Step 11

Cut Lingcod can be bought butchered and cut into 4oz pieces. In a bowl, mix together salt, sugar and citrus zest. Place fish in mixture, coat evenly. Leave for 20 minutes.

Step 12

Rinse under cold water to remove curing mixture. Leave to dry on paper towel.

Step 13

Heat pan, add 1 tablespoon of grapeseed oil, once starting to smoke, carefully place fish into pan. Once colour is apparent on the side of the fish, place fish in 190c oven. Leave in for roughly 5 minutes. Take fish out of oven, add butter to the pan. Flip the fish, baste with butter, cook for another 5 minutes.

Step 14

Using a spatula, take the fish out of the pan, finish with a squeeze of fresh lemon.

Step 15

In a bowl, combine pea shoots, seared squash, shaved raw squash and pumpkin seed vinaigrette.

Step 16

Heat brodo mixture in a pot, pour into the bottom of a bowl. Place seared Lingcod, off centre in the bowl.

Step 17

Pile salad on the side of the fish. Serve and eat!

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