Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus SHARE VIA: Facebook Twitter PinterestRobert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association.Serves 4 Sauce:1 Tbsp (15 mL) butter2 Tbsp (30 mL) finely chopped shallot1/2 cup (125 mL) white wine1/4 cup (60 mL) vermouth1 cup (250 mL) fish stock1/2 cup (125 mL) watercress leaves1/4 cup (60 mL) butter1 tsp (5 mL) verjussalt and pepper to taste1 lb (500 grams) Sablefish fillets, skin on, cut into four equal pieces3 (50 mL) Tbsp butter, divided1 cup (250 mL) cooked lentils1 oz (25 grams) sea cucumber muscle, cut in 1 inch/2.5 cm strips1 cup (250 mL) cooked Israeli couscous (in saffron broth)1 cup (250 mL) blanched assorted baby vegetables and asparagus tips4 tsp (20 mL) oatmeal oilPreheat oven to 400°F/200°CIn a small saucepan over medium heat, add butter and shallots and cook for about 1 minute. Add white wine and vermouth and cook until volume is reduced by half. Add fish stock, cook and reduce volume to about 3 Tbsp/50 mL. Pour reduction into blender; add watercress and butter and blend until smooth. Add verjus and blend briefly. Season to taste. Transfer to samll saucepan and keep warm.Season Sablefish fillets with salt and pepper. In a lightly oiled, non-stick skillet, over medium high heat, sear fillets, flesh side down, for 1 minute or until golden. Turn fillets over and place skillet in preheated oven and bake for about 6 minutes, or until the edges of fish fillets flake easily when tested with a fork.In a small skillet over medium heat, melt 1 Tbsp/15 mL of butter. Add lentils and reheat until warm through. Add sea cucumber, toss, and season with salt and pepper to taste.Reheat vegetables and couscous in 1 Tbsp/15 mL of butter each as above and season to taste.To assemble plates: Place a portion each of couscous and lentil mixture in the centre of each warmed plate. Arrange a portion of vegetables around and top each with a Sablefish fillet. Spoon some sauce onto each plate, garnish with a sprinkle of oatmeal oil and serve immediately.Main CourseRecipesseafood SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.