Written By Cynthia Annett-Hynes Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms SHARE VIA: Facebook Twitter PinterestPhoto: a fillet of sablefish with fresh herbsCory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes remarkably well due to its high fat content, as well as being a sustainable fish species. The high fat content also contributes amazing flavour and richness as well as being a fantastic source of long chain Omega 3 fatty acids. Mushrooms pair extremely well with this fish, particularly the Morel. I have substituted fresh Porcini and Chanterelle in this recipe with some success but nothing compares to the flavour and texture of the Morel with the supple flesh of the Sablefish. Buy dried Morels at your specialty grocer and while re-coiling at the price, remember that a little goes a long way. Brandenburg #3 dessert wine made by Venturi Schulze vineyards in Cobble Hill on Vancouver Island has oaky, earthy, caramel characteristics that work well with the earthy mushrooms without overpowering the fish.” Ingredients: Sablefish 2 lb skin on fillet cut into 6 portions. Brandenburg #3 ¼ cup Morel Mushrooms 1.5 ounces dried One medium size shallot, julienned 2 tsp Garlic, finely minced 1 cup Morel Stock 1/2 cup Chicken Stock 1/3 cup White wine 10 to 12 stalks Rapini or Broccoli Rabe, roughly chopped Good Quality Extra Virgin Olive Oil Salt to taste Pepper (pinch) 1.4 lb Fresh Angel hair Pasta Place Sablefish in a shallow container with Brandenburg. Make sure the fillets are coated and let marinate in refrigerator for two hours. Every ½ hour turn the fillets to ensure even distribution of marinade.Soak mushrooms in warm tap water to cover for 1 hour to soften. Reserve liquid.15 minutes before fish is ready, preheat oven to 475 F.Fill a 20 L pot ¾ full with cold water and place over high heat to boil. Add to pot ½ cup of salt.To prepare sauce: Place a 14 inch sauté pan over medium high heat and add 4 tblsp of olive oil. When oil is hot, add shallots and sauté till soft. Turn heat to medium and add garlic. Sauté shallots and garlic for 1 minute. Add morel stock, chicken stock, white wine, salt and pepper. Turn heat to high and reduce by ¾. Turn heat to low and add Morels and Rapini. Continue to cook for 3 minutes tossing mushrooms and greens well. Set sauce aside.Line a baking sheet with parchment. Place sablefish fillets skin side down on parchment and sprinkle with salt. Place fish in preheated oven and cook for 6-8 minutes. Do not turn. (Note: Sablefish can stand a fair amount of cooking before it dries out. If you aren’t sure if it’s done, let it go for a couple of more minutes. Don’t worry)Fish will flake easily when done and skin should be crispy.While fish is cooking, add pasta to boiling water and cook till al dente. (About 3 minutes for fresh pasta. If using dried, follow directions on package.)When pasta is done, drain well in a colander reserving about a 1/3 cup of cooking water. Do not rinse pasta!Add pasta to sauce and toss till combined, adding some of the reserved pasta water if needed.Divide pasta into six shallow bowls and top with the morels, greens and rest of sauce.Place fish atop pasta skin side up.Finish plates with a drizzle of extra virgin olive oil.Enjoy!PastaRecipesseafood SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.