New Recipes Seared Lingcod

Directions for: Seared Lingcod

Ingredients

Squash and Brodo

2 Delicata squash, seeds and ends

100 mL cream

10 mL olive oil

Salt and pepper, to taste

Pumpkin (Squash) Seed Vinaigrette

200 g pumpkin seeds

200 g 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 g kosher salt

250 g sugar

2 lemons, zest

1 Tbsp grapeseed oil

15 mL butter

Salad Assembly

100 g pea shoots

Seared squash, reserved

Shaved raw Delicata squash, reserved

Pumpkin Seed Vinaigrette, reserved

Seared Lingcod, reserved

Directions

Squash and Brodo

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

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

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

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.

5. Pass mixture through a strainer to remove any chunks. Add cream to strained mixture then simmer in pot until it is reduced by 1/3. This takes less than 5 minutes.

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 190c oven for 5 minutes or until cooked.

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

Pumpkin (Squash) Seed Vinaigrette

1. Place pumpkin seeds in pot, cover with grapeseed oil.

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

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

Lingcod and Curing Mixture

1. 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.

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

3. 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.

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

Salad Assembly

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

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

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