Grouse Mt. pan-roasted black cod

Dino L. Gazzola, executive chef at Grouse Mountain Resorts Ltd., offers signature recipes from Vancouver.

Pan roasted black cod

Ingredients

    • 2 x 5 oz. skin on, black cod filets
    • 2 oz. olive oil
    • Sea salt
    • Fresh ground black pepper

Preparation

Baking Directions:

Season black cod filets with salt and pepper. Carefully lay the black cod into the skillet skin side down. After 3-4 minutes, flip and cook an additional 3-4 minutes. To assemble: Spoon sunchoke puree and spread evenly in a circle onto desired plate. Top with oyster mushrooms. Place black cod on mushrooms and sauce with braised lentils. 

Braised beluga lentils

Ingredients

    • 7 oz. beluga lentils
    • 1 oz. finely diced carrot
    • 1 oz. finely diced white onion
    • 1 oz. finely diced celery
    • 1 oz. finely diced leek, white only
    • 2.5 oz. duck fat
    • 4 oz. red wine
    • 7 oz. veal demi
    • 1 bay leaf
    • 1 sprig fresh thyme
    • Sea salt
    • Fresh ground black pepper

Preparation

Baking Directions:

Cover lentils with abundant cold water in a heavy-bottomed pot. Bring to a simmer and cook until tender. Remove from heat, strain and rinse under cold water to cool.Heat duck fat in a heavy-bottomed pot, over medium heat, until melted. Add vegetables and sauté until soft. Add lentils, veal demi, red wine, thyme and bay leaf. Simmer together until liquid has reduced by 1/4. Keep warm.

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