20 g La Grille Fiery habanero and Roasted Garlic Seasoning
Procedure
This recipe was created for Club House for Chefs by: Tyler Prevette, Chef at Boulevard Kitchen & Oyster Bar in Vancouver.
For the Pan Roasted Ling Cod: Spread the Ling cod out on a small sheet tray, lined with parchment paper. Mix Club House Sea Salt, French Mediterranean and lemon zest together and apply generously to the flesh side of the fish. Let rest for 8 minutes and then gently rinse under cold water. Heat a large pan on medium high heat for 5 minutes. Add the oil and bring to smoke. Once the oil is hot place the Ling Cod into the pan, skin side down and press. Reduce heat to medium low and allow the fish to sear until dark golden brown. Add the garlic, thyme and butter and baste the fish until cooked.
For the Cardamom Pea Puree: Blanch the fresh peas for 1 minute, in salted boiling water. Remove and immediately put into ice bath and reserve for later. In a sauce pot, add the butter, canola oil, garlic, shallot, leek and Club House Cardamom, Ground. Sweat until translucent. Add cream and bring to a boil. Remove from heat and let steep. In a Vitamix, add the Club House Cardamom base and puree, while pureeing add the peas, lemon zest, Frank’s Redhot Sauce, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Once smooth strain through a fine chinois and chill on ice.
For the Habanero Caramelized Broccolini: Blanch the fresh broccolini for 1 minute, in salted boiling water. Remove and immediately put into ice bath. Reserve for later. Heat a large pan on high heat and add the canola oil. Once the oil is smoking carefully add the broccolini into the pan and allow to caramelize. Once desired color is achieved add La Grille Fiery Habanero and Roasted Garlic Seasoning and shallots and toss for another minute. Season with lemon juice, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground.
For the Creamed Swiss Chard: Blanch swiss chard in a pot of salted boiling water, for 20 seconds, or until tender and set in color. Remove and immediately put into ice bath. Reserve for later. In a sauce pot sweat the garlic, shallot and tarragon for 5 minutes. Add the heavy cream and reduce the cream by half. Remove the tarragon and add the chopped swiss chard. Fully mix the swiss chard into the cream. Season with lemon before serving.
For the Habanero Oil: Add all ingredients into a Vitamix and puree on high for 3 minutes. Strain through cheesecloth and put into a small squeeze bottle for easy use.
For Serving: On a flat plate, start by putting a tablespoon of the creamed swiss chard off center in the middle of the plate. Using a squeeze bottle add dots of pea puree around the creamed swiss chard. Place the broccolini florets around the dots. Drop small amount of the habanero oil from a squeeze bottle, around the pea puree for contrast of color and flavor. Lastly place the seared lingcod on top of the swiss chard.
