Fish & Forage
Prep: 30 minutes, Serves: 2 people INGREDIENTS
- 2 Cod or Pike Fillets - 2 tbsp butter - 1/2 yellow onion - diced - 2 cloves of garlic - minced
This is a very Canadian dish that is extremely seasonal. It is local to our province as well if Pike is used.
- 1/2 cup heavy cream - 1/2 tsp garlic powder - Juice from 1 lemon - 1 tbsp olive oil (if using fresh morels)
- 1 tbsp canola oil (if using stove-top) - 1 cup water (if using dried morels) salt & pepper (for fish & sauce)
4 morel mushrooms (dried or fresh) Summer savory (fresh)
Microgreens (for garnish) Spruce tips (optional)
Peas (for garnish)
DIRECTIONS
heat to medium-low.
GARNISH
Spruce tips & morels can both be sourced by foraging. It is important to do a bit of research before gathering your own food. Not all species are edible and can be harmful. Fiddleheads would be another great addition to this dish. They can also be found locally, however their season is very short. Fish done on Pellet Grill . It can be done in a pan over high heat and transferred to the oven. Step 1 – Pre- heat oven to 325º if using oven. If using grill, pre-heat grill as per instructions. Step 2 – Season fish with salt, pepper and garlic powder. Step 3 – Meanwhile, add butter to a sauce pan and place over mediumhigh heat. Step 4 – Once the butter is melted, add the onions and cook until translucent. Step 5 – Season with salt & pepper and toss in minced garlic cloves. Step 6 – Add the cream and reduce
Step 7 – Add the juice from 1 lemon and continue to cook. The sauce will thicken as it cooks down. Keep an eye on it so it doesn’t burn. You also want to make sure it doesn’t cook down too far. It should be thick, but still capable of running. Step 8– Meanwhile (if using dried morels) bring a small pot of water to a slow boil and then remove from heat. Add the dried mushrooms and soak for roughly 20 minutes, strain. They are then good to go. Step 9 – If using freshly foraged morels (make sure you do your homework and know what you are looking for when foraging as some can be dangerous) saute in olive oil as you would any other mushroom and cook until lightly browned. Step 10 – Set the morels aside. Turn the heat on your sauce down to low, as it should be thickened by this point. Step 11 – If using stove top, heat canola oil over high heat. Step 12 – Add the fish and sear
both sides to get that lovely brown “crust.” Step 13 – Remove from heat and toss it into your pre-heated oven for roughly 15-20 minutes (or until fish is cooked through). This works great if you use an oven safe pan. Step 14 – If you are using a pellet grill, turn it up to sear and do the same thing on both sides of the fish. Use a fish grilling basket if you have access to one. It isn’t essential, however it makes life way easier. Sear both sides, turn the oven down to roughly 325º and cook fish for roughly 15-20 minutes or until cooked through. Step 15 – Once fish is done, remove from heat and plate. Step 16 – Pour cream based sauce over the fish and garnish with morels, peas, microgreens, summer savory and spruce tips (optional: I torch them first) You can find micro greens at our local vegetable stand (Covenant Growers). Opens in the summer. If not comfortable searching for spruce tips, omit it from the recipe.
Derksen Finishing Co.
12 Hespeler Street S, Reinfeld • (204) 331-1742 • info@derksenfinishing.com
