Recipes - Burbot
Recipes courtesy of Chef Tony Giesbrecht, Slave Lake, AB.
Proscuitto Dill Wrapped Burbot Loin, with Homemade Granola
1 twelve-ounce loin of burbot
5 very thin slices of prosciutto
4 tablespoons minced, fresh dill
Zest of 1 lemon
1 tbs kosher salt (diamond Krystal)
1 very sharp knife
Microplane or grater
Sous vide immersion circulator or pot with thermometer
If you are cleaning the fish, place it on a cutting board belly down and make a very shallow incision right behind the head without cutting into the flesh. Using a set of pliers or fish tweezers gently start to peel back the skin until you can get a firm grip on the skin and then pull back with your hands until it is completely removed.
Keep the fish on its belly and with your knife on a slight angle towards the bones start closest the head and slowly cut down to remove the loin section, flattening out your knife to remove the fillet. Here is a great instructional video.
Trim the fillet section off of the loin. (As we will just be using the loin for this recipe you can use the fillet section for the BURBOT CAKES recipe).
Season the loin with the 1-tablespoon of salt and let sit for approximately ten minutes. The salt will start to draw moisture out of the fish and make it “sweat”. As it sweats, the salt is penetrating the flesh and seasoning the fish throughout.
Lay out a double layer of saran wrap about 24 inches long overlapping each piece by half. Lay out the pieces of prosciutto on the saran wrap starting about 5 or 6 inches from the edge overlapping each piece by about an inch.
Sprinkle the minced dill and lemon zest on top of the prosciutto.
Pat the fish very dry with paper towel or a clean dishcloth and place in the middle of the prosciutto. Using the saran wrap, carefully wrap the meat around the fish and pull it tight. Us the saran wrap to tighten up the fish as you roll and using the loose ends of the fish roll the saran wrap on the surface of your cutting board to tighten up the fish.
Tie the ends in a knot to keep the fish dry during the poaching.
Heat the immersion circulator to 67oC or warm a pot of water on the stove with a thermometer in the water to regulate the temperature, poach the fish in the saran wrap for 15-18 minutes.
Carefully remove and cut the ends off the saran warp to unroll the fish slice with a very sharp knife and serve.
2 ¾ cups orgainc rolled oats
1 cup unsweetened coconut chips
½ cup shelled pistachios
½ cup peeled hazelnuts
1/3 cup pumpkin seeds
1 tbs salt
½ cup light brown sugar
1/3 cup fireweed honey
1/3 cup extra virgin olive oil
¾ cup dried sour cherries
Preheat oven to 350F. Toast oats, coconut, pistachios, hazelnuts, and pumpkin seeds on large baking sheet in oven until golden brown.
Toss mixture in the salt, brown sugar and honey then place back in the oven until the sugar is melted, approximately 5 minutes.
Pull out of the oven and mix in the olive oil and sour cherries.
Place mixture onto a parchment lined baking sheet and spread out in an even layer.
Let sit at room temperature until it dries out.
1 lb diced burbot
1 large, minced shallot
2 cloves minced garlic
2 tbs fresh dill
Zest of 1 lemon
2 large eggs
1 cup flour
2 tbs kosher or sea salt
2 cups panko
2 cups lard or canola oil
Place the burbot, shallot, garlic, dill and lemon zest in a large bowl.
Gently mix together and add salt, eggs, and flour; place panko in a large plate and gently shape into 6oz discs. If the cakes are not holding together you may need some more flour.
Heat oil in a large frying pan until it is shimmering or reaches a temperature of 350F.
Gently drop the disks into the panko and batter both sides then carefully place into the oil and fry on one side until crispy golden brown and flip.
Finish cakes in the oven at 350F for approximately 5-6 minutes until done!