Food Network's chef Giada De Laurentiis assists the executive chef at the resort, Dino Gazzola, in showing us how to make his signature dish. He is so laid back and easy to follow. Basically, this is a simply prepared fish with braised lentils, oyster mushrooms and sunchoke puree.
Recipes Featured:
Pan Roasted Black Cod
Sunchoke Puree
King Oyster Mushrooms
Braised Beluga Lentils
*** Black cod fish is also known as Sable fish in Canada, even though it is not part of the cod family of fish. Sunchokes are also known as Jerusalem artichokes.
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Pan Roasted Black Cod
From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.
INGREDIENTS
• 2 x 5 oz. skin on, black cod filets
• 2 oz. olive oil
• Sea salt
• Fresh ground black pepper
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.
Sunchoke Puree
From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.
INGREDIENTS
• 7 oz. peeled sunchokes, cut in half
• 9 oz. chicken stock
• 4 oz. cream,
• Sea salt
• White ground pepper
DIRECTIONS
Simmer sunchokes and chicken stock over medium heat until tender. Add cream and simmer an additional 5 minutes. Remove from heat and puree until smooth in a blender. Season and keep warm.
King oyster mushrooms
From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.
INGREDIENTS
• 2 large king oyster mushrooms, bases trimmed to remove tough ends
• 2.5 oz. duck fat
• Sea salt
• Fresh ground black pepper
DIRECTIONS
Slice mushrooms lengthwise 1/4 inch thick. In a heavy bottom skillet, heat duck fat over medium high heat until melted. Add mushrooms and turn and cook until golden brown. Transfer to paper towel and keep warm.
Braised beluga lentils
From: Dino L. Gazzola, executive chef at Grouse Mountain Resorts, Ltd.
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
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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