Smoked Sablefish and Celeriac Purée with Essence of Sablefish Sea Foam

«Back to All Recipes
Courtesy of Sinclair Philip and Co-chef Edward Tuson, Sooke Harbour House

(Serves 4)

smoked-sablefishSmoked Sablefish Purée and Sea Foam:

6 oz (175 grams) smoked Sablefish, skinned and coarsely chopped
2 oz (60 grams) celeriac, chopped
2 Tbsp (30 mL) chopped shallots
1 tsp (5 mL) minced garlic
1 tsp (5 mL) dried chilli flakes
1/3 cup (75 mL) pumpkin seeds
2 tsp ea (10 mL ea) mustard seeds
2 tsp (10 mL) coriander seeds
2 Tbsp (30 mL) vegetable oil
2 Tbsp (30 mL) Dijon mustard


2 pieces fresh sea lettuce
4 pieces day lily phyllo crisps
12 Sooke Harbour House braised squid tentacles
8 sprigs each, pepper cress, common miner’s lettuce and chickweed or other wild greens
Sooke Harbour House Rhubarb Vinegar Jelly
grand fir oil

Preheat oven to 250°F/120°C

In a food processor or blender, combine all purée ingredients and process for 4 minutes until smooth. Transfer mixture to a mixing bowl lined with a large piece of cheesecloth. Gather up the edges of the cheesecloth and twist to squeeze out excess moisture into bowl. Reserve the creamy, liquid “sea foam” and transfer solids, which should have a mousse-like consistency, to a bowl. Set both aside.

Place sea lettuce on a cooling rack set in a baking sheet. Place in oven and bake until dried and crisp, about 20 to 30 minutes. Remove, cool; break into 4 irregular pieces about 2 inch/5 cm by 3 inch/8cm in size and set aside. Prepare other garnishes and have ready before plating.
Brush phyllo pastry with melted butter on both sides. Sprinkle with day lily powder. Place on a cooling rack set in a baking sheet and bake in 350°F/180°C oven until crisp and golden, about 7 to 9 minutes. Remove, cool; break into 4 pieces similar in size to sea lettuce and set aside.

To assemble plates: Using 2 small spoons, shape Sablefish purée into 12 quenelles. Place 3 quenelles in the centre of each plate and place 3 squid tentacles around. Insert a piece each of sea lettuce and phyllo crisp vertically into the mousse. Arrange a portion of greens around the crisps to form a bouquet-like arrangement. Arrange rhubarb jelly pieces around, then spoon some of the Sablefish sea foam and grand fir oil onto each plate and serve.

Note: In keeping with our philosophy, we recommend using organic produce and spices wherever possible. S.P.
«Back to All Recipes