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The Dirty Apron Cooking School’s David Robertson shows us how to make one of his favourite dishes — smoked sablefish.

Smoked Sablefish with Buttered Crab 

Ingredients 

Sablefish

2 x 3 oz Smoked Sablefish
400 ml Milk
2 sprigs Thyme
1 Bay Leaf
2 cloves Garlic (minced)

Buttered Crab

40 ml Vermouth
20g Unsalted Butter
60 g Fresh Crab Meat (de-shelled)
60 g Leeks (white & light green parts)
100 ml Cream
½ Lemon
2 sprigs Italian Parsley (chopped)
2 sprigs Tarragon (chopped)
Salt & Pepper
Method

In a saucepot, bring the milk, thyme, bay leaf, and garlic to a simmer. Turn the heat to low and place the sablefish into the pot for 6 minutes. The fish should remain soft and tender.

While the sablefish is poaching, sauté the leek rings in a small saucepot with butter for about 2 minutes. Add the vermouth and lemon juice to the leeks and cook for another minute. Add the cream and reduce by half then add the crabmeat and fresh herbs.

Place the buttered crab into the center of the plate and stack the sablefish on top