Cornmeal Crusted Tofino Salmon with Lobster Mushroom Ragout

left: Lobster mushrooms saute, right: Chef Nicholas Nutting

This recipe was featured on Chef Nicolas Nutting’s Food Day menu at the Wickaninnish Inn‘s Pointe Restaurant this year. It puts several local ingredients to good use!

Cornmeal Crusted Salmon with Sweet Corn Polenta and Lobster Mushroom Ragout

Salmon:

4- 5 oz filets of Spring Salmon (Skin Off)

2 egg whites

150 ml finely Ground Cornmeal

½ teaspoon ground coriander seed

Olive oil

Salt & Pepper

Preheat oven to 325. Season and dip one side of salmon in egg whites. Combine cornmeal and coriander seed. Dredge salmon filets in cornmeal and coriander seed mixture. Pan fry dredged side in olive oil and bake to medium rare (15-20 minutes, depending on thickness).

Sweet Corn Polenta:

250 ml Cornmeal

1L 2 % milk Simmering with bay leaf, thyme, black pepper

250 ml Parmesan Cheese (Grated)

1 lemon

2 Tablespoons Chopped Parsley

Salt

Whisk Cornmeal into Strained Simmering milk. Cook until cornmeal is soft. Add Parmesan cheese. Add zest and juice of lemon and parsley.

Lobster Mushroom Ragout:

2 tablespoons olive oil

1 cup diced pancetta

4 cloves garlic (sliced)

2 onions (julienne)

Pinch of Fennel Seed, Dried Chilies, Black Pepper

1 sprig rosemary

100 ml B.C. Pinot Noir

4 large B.C. lobster mushrooms (cleaned & sliced)

250 ml White Veal Stock

250 ml peeled cherry tomatoes

In a large sauce pan, render pancetta in olive oil until crispy, add garlic and cook until golden. Add onions, fennel seeds , chilies, pepper and rosemary. Deglaze with Pinot Noir and reduce. Add lobster mushrooms and veal stock. Simmer until mushroom are tender and finish by adding peeled tomatoes.

Assemble plates by placing salmon over a serving of polenta. Top with lobster mushroom ragout.

Serves 4