Pancetta Wrapped Black Sable, Shaved Fennel and Red Onion Salad, Lavender and Huckleberry Gastrique

Yield: 4 portions

Main Component Black cod, (sugar cured), 85 grams x 4pcs Pancetta, thinly sliced rounds 8 x 10 grams		Restaurant Garnishes First pressed olive oil Fried somen noodle
Organic Salad
Fennel bulb, shaved Red onion, shaved Arugula leaf Fennel seed, roasted Peppercress, clipped Orange , zest	100 grams 50 grams 40 grams 4 grams 5 grams 2 pieces

Gastrique
Shallots, minced Huckleberry compote Champagne vinegar Water Honey, clover Lavender, chopped Fleur de sel Roasted black peppercorn	30 grams 30 mL 150 mL 100mL 50 mL 8 grams to taste to taste

Sugar Cure (60/40 mix)
Star anise Black peppercorn Mustard seed Anise seed Rosemary, chopped Thyme, chopped Salt Sugar Lemon, zested Lime, zested Navel orange, zested	8 pc 15 grams 5 grams 10 grams 1 small bunch 1 small bunch 350 grams 450 grams 2 pieces 3 pieces 3 pieces

Dress and trim one whole Sable fish. Remove pin bones and leave skin intact.
Pack fish in the curing salt mixture for a 48 hour period. Remove curing agents and rinse under cold water for approximately ½ hour and remove the skin. Portion into 85 gram pieces and wrap tightly in sliced pancetta rounds, using plastic film as a rolling agent. Chill for a minimum of 2 hours to set.
To serve, heat 15 mL of canola oil in a stainless steel pan. Remove plastic film from batonette and sear all sides until brown. There is no need to cook the fish; it is intended to be served chilled.

Using the same pan, sauté the shallots and cracked peppercorn until caramelised. Deglaze with champagne vinegar and honey. Reduce by half, then add the water and reduce again by a half. Adjust seasoning with the fleur de sel. Remove pan from heat and allow to cool slightly. Add huckleberry, chopped lavender and mix. Adjust seasoning.

Mix the shaved fennel, red onion, toasted fennel seed and orange zest in a bowl. Combine with the tepid gastrique, reserving some for presentation on the plate. Toss lightly with the arugula and peppercress and place on a room temperature plate.
Using a sharp knife (not serrated), cut the fish into two pieces and place atop the greens. Lightly spoon the remaining gastrique around the principal elements.

To give your dishes a finished look, deep fry the somen noodles and decorate the plate with 3 to 4 pieces, drizzle some first pressed olive oil around the plate.

Brad Henderson,
Chef de Partie,
Perspectives Restaurant,
Brookstreet Hotel

For reservations, call (613)271-3555
www.brookstreethotel.com

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For more information, see PDF file.