merits of sablefish

January 25, 2010 by Cory Pelan

Cory Pelan is the chef and owner of Ristorante La Piola in Victora.

Sablefish is my favourite fish to cook. I serve it often in the fall and winter before the halibut season. A high fat content contributes to its amazing flavour and richness and makes it a fantastic source of long chain Omega 3 fatty acids. Its high fat content also makes it freeze well. Sablefish is certified sustainable by the Oceanwise program.

Mushrooms go well with sablefish, particularly the Morel. Sometimes I substitute fresh Porcini and Chanterelle in this recipe and its fine but nothing compares to the flavour and texture of the Morel with the supple flesh of the Sablefish. Buy dried Morels at your specialty grocer and while re-coiling at the price, remember that a little goes a long way. Brandenburg #3 dessert wine made by Venturi Schulze vineyards in Cobble Hill has oaky, earthy, caramel characteristics that complement the earthy mushrooms without overpowering the fish.

venturi schulze “brandenburg # 3” marinated sablefish on angel hair pasta with morel mushrooms

Ingredients:
2 lb sablefish
1/4 cup Brandenburg #3
1 1/2 ounces morel mushrooms
Soak mushrooms in warm tap water (just covered) for 1 hours to soften. Reserve liquid.
1 medium size shallot (julienne
2 tsp garlic ( finely minced)
1 cup morel stock
1/2 cup chicken stock
1/3 cup white wine
10-12 stocks rapini or broccoli rabe
good quality extra virgin olive oil
salt to taste
pinch pepper
fresh angel hair pasta

Marinate Fish

Place sablefish in a shallow container with Brandenburg wine. Make sure the fillets are coated and let marinate in refrigerator for two hours. Every ½ hour turn the fillets to ensure even distribution of marinade.

15 minutes before fish is ready, preheat oven to 475 F.
Fill a 20 L pot ¾ full with cold water and place over high heat to boil. Add to pot ½ cup of salt.

Prepare Sauce

Place a sauté pan over medium high heat and add 4 Tablespoons of olive oil.
When oil is hot, add shallots and sauté till soft.
Turn heat to medium and add garlic.
Saute shallots and garlic for 1 minute.
Add morel stock, chicken stock, white wine, salt and pepper.
Turn heat to high and reduce by ¾.
Turn heat to low and add Morels and Rapini.
Continue to cook for 3 minutes tossing mushrooms and greens well.
Set sauce aside.

Cook the Fish

Line a baking sheet with parchment.
Place Sablefish fillets skin side down on parchment and sprinkle with salt.
Place fish in preheated oven and cook for 6-8 minutes. Do not turn. (Note: Sablefish can stand a fair amount of cooking before it dries out. If you aren’t sure if it’s done, let it go for a couple of more minutes. Don’t worry)
Fish will flake easily when done and skin should be crispy.

Cooking Pasta

While fish is cooking, add pasta to boiling water and cook till al dente. About 3 minutes for fresh pasta. If using dried, follow directions on package.
When pasta is done, drain well in a colander reserving about a 1/3 cup of cooking water. Do not rinse pasta!
Add pasta to sauce and toss till combined, adding some of the reserved pasta water if needed.
Divide pasta into six shallow bowls and top with the morels, greens and rest of sauce.
Place fish atop pasta skin side up.
Finish plates with a drizzle of extra virgin olive oil.

Enjoy!