INGREDIENTS
▪4 5-oz portions sablefish
▪2 cups fresh, mixed wild mushrooms, chopped into ▪1⁄2-inch pieces
▪4 tbsp olive oil
▪1⁄2 medium onion, finely chopped
▪2 tbsp honey
▪1⁄4 cup sherry vinegar
▪1⁄2 cup white wine
▪2 cups vegetable stock
▪2 tbsp butter
▪2 medium leeks, washed, trimmed, cut into 1⁄4-inch slices
▪1⁄2 cup butter
▪4 tbsp olive oil
▪1 cup 35% cream
▪1 tsp salt
▪1 tsp pepper
▪1 tbsp vegetable oil
▪Mixed micro greens, for garnish

Up to 12 hours before serving, marinate sablefish.
To prepare mushroom consommé, heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and onion. Caramelize until rich golden brown, about 4 minutes. Add the honey and cook for 1 minute. Deglaze the pan with the sherry vinegar and white wine, using a wooden spoon to scrape up juices that have browned on the bottom of the pan. Simmer until reduced by half (about 5 minutes or until you have about 1 cup). Immediately add the vegetable stock and simmer until reduced by one-third (about 7 minutes or until you have about 2 cups consommé total). Set aside.

Heat the butter in a medium skillet over high heat. Once the butter foams and the milk solids have turned dark brown (one to two minutes), remove from the heat. Add consommé to browned butter in skillet and strain mixture through a fine mesh strainer, using a wooden spoon to press the mushrooms against the sides of the strainer and extract all liquid.

To prepare creamed leeks, combine butter and oil in a large skillet over medium heat. Add leeks and sweat until soft and translucent (about 5 minutes). Add the cream. Allow the liquid to simmer until thickened (about 2 to 3 minutes). Add the salt and pepper, mix and remove from heat.

To serve, preheat oven to 350°F. Heat the vegetable oil in a non-stick, oven-safe skillet over medium-high heat. Place marinated fish portions into hot skillet, pressing gently to create a crust. After 1 minute place skillet in oven, and continue to cook for 6 to 7 minutes. The sablefish is ready when its flesh becomes opaque yet still appears moist on the inside.

For each plate, ladle 4 tbsp mushroom consommé into a shallow individual serving bowl. Spoon 2 heaping tsp creamed leeks in the centre of the bowl. Place a piece of seared sablefish on top of the creamed leeks. Garnish with the micro greens, piling high on top of the sablefish.

Serves 4.

Marinade
INGREDIENTS
▪ 1⁄4 cup + 2 tbsp sake
▪ 1⁄4 cup + 2 tbsp dark Chinese soy sauce
▪ 1⁄2 cup maple syrup

Up to 12 hours in advance of serving, whisk the sake, soy sauce and maple syrup together in a small stainless mixing bowl until combined. Submerge the sablefish portions in the marinade. Cover with cling film and marinate in the fridge for no more than 12 hours. (Longer will result in mushy consistency when cooked.)

More Recipes

Lobster Tail Sashimi with Curry Oil and Soy Syrup Sablefish with Creamed Leeks and Mushroom Consommé Bacon-rolled Scallops with Cauliflower Salad Olive Candy