Ingredients Jump to Instructions ↓

  1. 2 cups tomato consomme (hot) (500 ml)

  2. 2 tablespoons olive oil (30 ml)

  3. 1 cup Arborio rice (250 ml)

  4. 1 teaspoon ground anise (5 ml)

  5. 1 clove garlic, chopped

  6. Â 1/2 onion, chopped

  7. 1/2 cup pineapple juice (125 ml)

  8. 1/2 cup fresh parsley, roughly chopped (125 ml)

  9. 3/4 cup sliced smoked salmon, preferably wild smoked salmon (175 ml)

  10. 3 tablespoons butter (45 ml)

  11. 2 cups chanterelles (250 ml)

  12. 1/4 cup shallots, sliced (60 ml)

  13. 1/2 cup white wine (125 ml)

  14. 1/2 cup fish stock, chicken stock, mushroom stock or water (125 ml)

  15. 1 tablespoon fresh thyme leaves, chopped (15 ml)

  16. 2 tablespoons fresh Italian, or flat parsley, whole leaves (30 ml)

  17. 1/4 cup dehydrated tomatoes (60 ml)

  18. 1 teaspoon lemon juice (5 ml)

  19. salt and pepper, to taste

  20. butter, to finish sauce

  21. 1 tablespoon vegetable oil (15 ml)

  22. 6 5 ounce portions sable fish (six 140 g portions)

  23. citrus salt, to taste

Instructions Jump to Ingredients ↑

  1. In a skillet or saucepan, sweat the garlic, onions and anise seeds in olive oil over medium heat until vegetables are soft, about 3 to 5 minutes. Add rice. Season with salt and pepper.

  2. Cook for 2 minutes, stirring constantly, coating the rice completely with the oil. Then start adding the hot stock, 1 cup at a time, stirring until the liquid has absorbed into the rice. When liquid has absorbed, add the next cup of liquid. Repeat adding stock, until rice is tender but firm in the centre, about 20 to 30 minutes. Add the pineapple juice and remove from the heat. Allow rice mixture to cool to room temperature. Stir in the smoked salmon slices and the chopped parsley. Adjust the seasoning. With your hands, form risotto mixture into 6 disks.

  3. Preheat oven to 400 degrees F. oven.

  4. In a non-stick sauté pan over medium high heat add oil and butter and caramelize the risotto cakes until golden brown on each side, about 3 minutes per side. Then finish in oven until hot in the centre, about 6 minutes. Serve with Citrus Salted BC Sable Fish and Chanterelles.

  5. Place the butter, mushrooms, shallots, white wine and stock into a saucepan over medium high heat. Bring to a boil, season and reduce down to a buttery glaze, about 15 to 20 minutes. To finish this sauce, toss in some thyme, parsley and tomatoes. Season the mixture with lemon juice, salt and pepper. If you like, finish with a little more butter to make more sauce. Swirl cold butter until just melts. Serve with Citrus Salted BC Sable Fish and Smoked Salmon Risotto Cakes.

  6. Preheat oven to 400 degrees F.

  7. Heat a non-stick fry-pan with oven proof handles over medium heat. Add vegetable oil. Season the fish and place skin side up into the pan. Sear until golden brown. Turn the fish over and place the pan into oven for 6 minutes or until the fish begins to flake. Serve with Buttery Chanterelles and Smoked Salmon Risotto Cakes.


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