Canoe Black Cod With Screech And Maple

by Chef Anthony Walsh

Introduction by James Chatto:
Corporate Executive Chef of the Oliver Bonacini group of restaurants, Anthony Walsh has many responsibilities but he is best known as chef of Canoe. There, he lifts Canadian ingredients and traditions to heights that match Canoe’s location on the 54th storey of the TD tower. “Family and bounty are the two things in this dish,” says Anthony. “I grew up with the Habitant peas in Montreal - my mother would make this humble staple for the seven of us regularly and it always had true cooking depth and great taste. The cod represents the incredible bounty of the West coast - viewed with a certain amount of jealousy. December is the month that screams, ‘Get together, laugh, eat, drink and tell a few lies.....”

A very Canadian fish dish. Make the peas and sauce ahead of time and reheat when needed. To make the passion fruit purée, use the pulp of one passion fruit.

Marinade:
3 tbsp white miso
3 tbsp grade ‘A’ maple syrup
3 tbsp Newfoundland screech or rum
Four 6-oz (175 g) skinless, boneless centre-cut black cod filets

Split Peas:
2 tbsp olive oil
4 strips double smoke bacon, cut into 1/4-inch matchsticks
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1 tbsp thyme leaves
2 bay leaves
Kosher salt and freshly ground pepper
2 cups yellow split peas, rinsed
3 cups chicken stock
2 tbsp chopped Italian parsley
2 tbsp extra virgin olive oil

Mostarda Sauce:
1 tbsp dry mustard
3/4 tbsp water
3 tbsp passion fruit purée
1 tbsp Dijon mustard
1 1/2 tbsp honey
1 tsp white wine vinegar

Combine white miso, maple syrup and screech and place over cod filets. Refrigerate for 6 hours or overnight.

Add oil to a medium pot over medium heat.

Add bacon and cook for 3 minutes or until translucent.

Add onions, carrots, celery, thyme and bay leaves and continue to cook, 3 to 4 minutes.

Season lightly with kosher salt and fresh pepper.

Add split peas and toss well, then add chicken stock. Let peas come to a boil, then turn down immediately to a simmer. Skim any scum or fat off of the top as the peas simmer. Do not cover.

Cook until peas are tender and stock is almost all evaporated, about 45 minutes to 1 hour. If peas become too dry add more water.

Remove bay leaves.

Add fresh parsley and olive oil and season with salt and pepper to taste.

Make a paste with the mustard and the water for the sauce.

Whisk in passion fruit purée, Dijon mustard, honey and white wine vinegar.

Season with salt and pepper to taste.

Reserve.

Preheat oven to 425 F.

Bring cod to room temperature on a parchment-lined baking tray. Wipe off any excess marinade.

Place filets in the oven, bake for 5 to 7 minutes, and finish for 1 minute under the broiler.

Let fish rest for 1 minute before removing from baking tray.

Place peas in the middle of a warm dinner plate and place cod on top of peas.

Drizzle mostarda sauce around fish.

Drizzle fish and peas with a little extra virgin olive oil.

Chef Anthony Walsh

Canoe Restaurant & Bar

Toronto Dominion Bank Tower, 54-66 Wellington Street W.
Toronto, Ontario
Phone: 416.364.0054
Fax: 416.364.4273
www.oliverbonacini.com

Other recipes by Anthony Walsh
- October 2008 :: Maritime Scallops With Sunchokes And Soybean And Elderflower Relish