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.
ingredients
Squash and Brodo
Pumpkin (Squash) Seed Vinaigrette
Lingcod and Curing Mixture
Salad Assembly
directions
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.
Thinly shave a handful of squash. Reserve shaved squash for later.
Next, cut squash in half, then slice into 1 cm pieces. Set aside.
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.
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.
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.
Dress thinly shaved squash with olive oil and salt. Set aside for salad assembly.
Place pumpkin seeds in pot, cover with grapeseed oil.
Place on medium heat. Once seeds start to float and brown, add shallots & garlic. Fry until bubbles stop and shallots start to colour.
Remove from heat, allow to cool. Season with vinegar and salt. Set aside.
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.
Rinse under cold water to remove curing mixture. Leave to dry on paper towel.
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.
Using a spatula, take the fish out of the pan, finish with a squeeze of fresh lemon.
In a bowl, combine pea shoots, seared squash, shaved raw squash and pumpkin seed vinaigrette.
Heat brodo mixture in a pot, pour into the bottom of a bowl. Place seared Lingcod, off centre in the bowl.
Pile salad on the side of the fish. Serve and eat!