Victor Pulleyblank of Dubh Linn Gate Irish Pub shows us how to prepare steelhead.
Roasted and served with a potato boxty, sautéed baby kale, seaweed seasoning and salsa verde
Steelhead
Ingredients
4 x 5 oz. Steelhead scaled and pin-boned
4 Potato boxty (Recipe below)
1 litre baby kale
20 g seaweed spice
Salsa Verde
Salt and pepper
Cooking oil
1 Lemon cut into wedges
Pea shoots to garnish
Method
For this dish you will want to complete all of your pre-cooking prep before starting to sear the fish. You may choose to prep some elements as early as the night before serving.
-Dehydrating tomatoes overnight
-Prepare mashed potatoes and salsa verde in advance as well
-Potato boxty are best baked just prior to serving. Otherwise, reheat pre-baked potato boxty by popping them in the oven at 375 degrees F for 4 minutes
-Have your oven heated to 375 degrees F
-Heat 2 pans; one on medium and one on medium hot
-Season your fish with salt
-Splash 2-3 tablespoon of oil into your medium hot pan
-Place your fish skin side down into the oiled pan
-Cook for 1 minute on stove top, and then place in the oven for 3 minutes
-Into your medium hot pan add all of the kale
-Sprinkle a generous pinch of salt over the kale
-Next add 50 ml water to the kale and immediately cover with a lid for 30 seconds. Total cooking time should be no more than a minute
-Mix kale in the pan and then remove from the heat
-Remove fish from the oven
-Gently loosen the skin from the pan with a spatula; it should be nice and crispy. (If it is not crispy leave it skin side down on the burner for another minute or so. If you burn the skin you can peel it off and nobody will know)
-Flip the fish in the pan
-Squeeze some lemon juice into the pan (not on the skin)
-Lay out plates and place salsa verde, boxty, kale and steelhead on the plates
-Sprinkle seaweed seasoning over everything. Garnish with pea shoots.
Potato boxty
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Makes 12 muffins
Ingredients
150 ml grated raw Yukon gold potatoes
250 ml cold mashed potatoes
150 ml flour
1.5 teaspoon baking powder
2 large eggs
100 ml Milk
Method
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-Preheat oven to 350F
-In a large bowl combine cold mashed potatoes, grated potatoes, eggs and milk and mix evenly.
-Next, combine all dry ingredients. Mix this into the wet potato mixture. Over mixing will make tougher muffins with tunnelling
-Oil 12 muffin moulds and distribute the boxty mixture evenly
-Bake for 20 minutes
-Spin the tray in the oven and bake an additional 15 minutes.
-Your muffins should be golden brown and moist on the inside. The potatoes remain wet therefore it can seem under baked. Cut one open and if they are piping hot you are good to go
-Cool on a cooling rack
Salsa Verde
Ingredients
1 clove garlic
1 Anchovies
1 Gherkin pickle
1 bunch parsley
1 handful basil
3 sprigs of mint (stem and leaves)
2 tablespoons Dijon mustard
1 cup olive oil
Method
-Combine all ingredients in a blender and puree until smooth
Seaweed and Tomato spice
Ingredients
Grape tomatoes dehydrated 150g raw, 10g dehydrated
White sesame seeds 30g
Dry Wakame seaweed 15g
Maldon Salt 10g
Method
-Dehydrate Grape tomatoes until all the moisture is gone and they are hard and crispy
-Add all ingredients to a blender and blitz until it is a coarse powder
-For a small recipe such as this one a magic bullet may be your best tool
Smoked potted ham
Tender smoked Fraser Valley pork hock, seasoned with herbs, topped with beer jelly, served with apple mustard and grilled bread
Ingredients
2 Pork hock meat (braised or smoked), shredded
1 shallot, finely diced
1 oz. parsley, finely chopped
1 oz. chives, finely chopped
2 tablespoons grainy Dijon
2 oz. Hock broth (braising liquid)
Salt pinch
Method
-Combine all ingredients in a mixing bowl.
-At Dubh Linn Gate we press the ham mixture it into small jars. We then serve it with pickled vegetables, apple mustard, apple beer jelly and sourdough bread
-Pickles, mustard and bread are classic combination for this dish.
Braised Pork Hocks
This dish can be done with regular pork hocks if you are having trouble finding smoked ones. The easiest way to cook these would be in a crock-pot, low to medium heat for 4-5 hours.
Ingredients
2 Smoked ham hocks
2 Celery stocks
1 Carrot
1 Large onion
3 Bay leaves
1 Rosemary stalk
3 Garlic cloves
1 oz. Apple cider vinegar
Method
-Combine all ingredients into your crockpot.
-Add enough water to lightly cover the meat. (This is braised dish, which means cooked slowly in liquid)
-When braising is complete, strain (and save) the liquid, cool the meat and discard (or eat) the vegetables
-Part of the broth will be used to season the cooled meat later on
-You will have more than enough broth for this recipe. Save the excess broth for another meal. It will make an amazing soup base. I recommend freezing it if you have no immediate plan to use it
-Once the meat is cool, shred it into small strips
-If you do not own a crock-pot, use a deep (covered) casserole dish in the over at 250F for 3-4 hours will do. Times may vary depending on your oven. You will know it is done when the meat is falling off the bone
More Global BC recipes are available here
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