Lunch and Dinner Entrees
Chef Cooper’s Spring Pea Fricassée with Local Ling Cod
Our culinary culture is what we like to call “North coast seasonally inspired ranch cuisine.” We source and serve as many local ingredients and wines as possible. We grow some of our own vegetables, herbs, greens and flowers, and serve only the finest local meats and seafood.
Servings: Serves 4
- 1 c thinly sliced whole spring peas
- 3 cloves garlic
- 1/2 c mirepoix (2 oz. diced carrot, 2 oz. diced celery, 4 oz. diced onion)
- 1/2 c fumét (fish stock—see below)
- 1/4 c white wine
- 2 T butter to sweat the mirepoix
- 1 T butter
- 6 oz piece of ling cod
- About 3 c of bouillon (enough to cover the piece of fish)
- 1/2 c basil and mint infused crème fraîche (see below)
- 2 oz watercress
- 1 T smoked chili oil
- 2 oz pickled mirepoix
- 3 pea blossoms
- Sea salt to taste
Start this recipe at least 24 hours in advance to prepare the creme fraiche and the fumét. Fricassée Cook the first three ingredients on low heat until translucent. Add wine and fumét and cook the mixture until almost all of the liquid has evaporated. Add pieces of cold butter and rotate the pan slowly as they melt. Set aside. Poach the cod in bouillon. Whip the crème fraîche. Toss the watercress with vinaigrette. Assemble the plate by putting fricassée down first, fish second, then pipe three quarter sized dots of the herb creme fraiche around the plate, place a blossom on each. The watercress and pickled mire poix go on top of the fish. Drizzle chili oil over everything, then sprinkle sea salt over the fish.
Créme Fraîche: Mix 2 c heavy cream, ¼ c buttermilk, 10 basil leaves and 5 mint leaves in a glass jar. Cover tightly with cheesecloth and a rubber band and let sit at room temperature for 24 hours. Remove the herbs, refrigerate mixture until cold, then whip with whisk attachment until stiff peaks form.
Fumét: 1 ling cod carcass • 4 oz leek chopped • 4 oz carrot chopped • 4 oz celery chopped • 3 bay leaves • 2 T black peppercorns • 1oz parsley • 3 gloves garlic smashed • 1 T ginger grated • 2 T salt // Put all ingredients in stock pot and cover with ice. Turn on low heat until ice is melted and turn off just as it reaches a simmer. Strain and reserve liquid. Discard solids into your compost.