Mediterranean Roasted Corn, Prawn Soup
Pan Seared BC Sable Fish, Celery Frond Dill Salad.
Serves 8
Pre-heat oven to 375 f
Ingredients:
“A”
1/4 cup Olive Oil
3 cloves garlic, peeled course chopped
1 cup corn kernels
1 tbsp salt
1 tsp pepper
“B”
½ cup olive oil
½ cup Italian Pancetta Bacon, diced
1 medium onion, peeled fine dice
2 stalks celery, washed, medium dice
2 carrots, peeled, medium dice
3 cloves garlic, peeled, minced
1 cup prawns, peeled, de-veined course chopped
1 tbsp Fresh Thyme, cleaned, minced
1 tbsp fresh parsley
1 tsp chilli flakes
½ cup lemon juice
“C”
1 quart Fish Stock or Chicken Stock
1 can Tomato Fillets 396 ml
“D”
1 cup potatoes, peeled, medium dice
Method:
In an oven proof casserole dish, place “A” in the dish and mix, place in the oven, roasting for 30 minutes or until golden brown. Reserve at room temperature.
In a large soup pot over med high heat, heat the oil from “B”, add the pancetta, sauté briefly, add the onion, celery, carrots, sauté for 5 minutes, add the garlic and prawn meat. Saute briefly, add in the remaining seasoning, stir.
Add in “C”, mix and cook for 10 minutes.
Add in the reserved “A”. Taste, adjust seasoning and cook for 10 minutes. Add in “D”, cook for another 30 minutes or until the potatoes are tender.
Pan Seared BC Sable Fish
Ingredients:
“A”
½ Cup Olive oil
1 tbsp minced fresh Chives
1 tbsp fresh parsley
1 tsp minced onion
Zest of 1 lemon
“B”
1 pound fresh Sable fish fillet; cleaned cut into 8 portions
Salt, Pepper
“C”
Method:
In a food processor, place all ingredients of “A”, blend.
Place the portioned fish in a ceramic dish, coat with marinade, cover with food wrap, place in the cooler for 1 hour.
Heat a non stick sauté pan over medium high heat, add the fish, and turn heat up to high. Season the fish, turn after 3 minutes, season again, and cook until just firm. Serve on top of soup immediately. This must be done last minute!
Celery Frond, Dill Salad
Ingredients:
½ cup Celery Fronds( light yellow inner leaves of the celery)
1 tbsp fresh young dill leaves
1 tsp olive oil
Salt, pepper
Method:
At the last minute combine all ingredients and use to garnish the top of the fish/ soup.
Final Presentation:
In a heated soup plate, place the soup ensuring an even distribution of products. Place the sautéed Sable Fish on top, and garnish with the Celery Frond Salad.
Serve immediately,
Enjoy,
Chef Bernard Casavant