I owe my obsession with food to my dad. Spoiled as it sounds, all my life, my dad would have dinner prepared and ready to eat when I got home from school or work. He has a wide range of expertise when it comes to different types of food: Chinese, Italian, American, BBQ, Hawaiian, Japanese, French, the list goes on.
Tonight my dad whipped up Lingcod w/Polenta and Vegetables. My dad replicated a dish he had at The Cannery in Vancouver, BC, a couple weeks ago. If you haven’t had this fish before, Lincod comes from the cod family and is a really soft and flaky white fish.
Check out the recipe after the jump.
Note: My dad doesn’t do exact measurement, so what I’m writing is just a guess.
1 cup polenta
4 cup water
4 oz. mushrooms
1 tbsp butter
2 tsp salt
6 6″-8″ fillets of lingcod
1/2 stick of butter
1 cup Flour
4 tbsp olive Oil
1 tbsp salt
1 tsp white pepper (to keep the fish white)
2 white zucchini
1 tbsp Butter
1 tbsp olive Oil
Pinch of salt
Pinch of black pepper
1/4 cup white wine
1 tbsp butter
Pinch of salt
Pinch of white pepper
Bring the water to a boil, then add in the polenta. You will need to continuously stir the polenta to remove the lumps for 30 minutes, give or take. Thinly slice the mushrooms and sauté in olive oil, butter, salt and pepper. When the polenta is thick and tender, stir in the mushrooms and pour the mixture into a bread pan. Let this sit for an additional 30 minutes or until firm. When firm, cut the polenta into 1 inch slices and lighly fry in a frying pan.
After the zucchini has been scrubbed and the carrots have been peeled, julienne the vegetables. In a sauté pan, heat up some butter and olive oil on medium heat and begin cooking the carrots. After about 5 minutes or so, throw in the zucchini, add in some salt and pepper to taste and cook for an additional 3 minutes. When the zucchini is nearly al denté, turn the heat off and cover the pan. The vegitables will continue to cook within its own heat.
Lightly dust with salt and white pepper; then, dip the fillets into the flour so it’s evenly coated. In a frying pan, heat up some olive oil and butter on medium heat. Keep the temperature low so the fish cooks to a light brown color. It will take about 3-4 minutes on each side for the fish to cook, depending on the size of your fillets.
Using the same pan the fish cooked in, add just enough white wine to deglaze the pan. Add in the juice of a whole lemon and a tab of butter to thicken the sauce. Once the alcohol has been cooked out, you are ready to assemble.
Plate the fish, polenta and vegetables however you like and lightly drizzle the sauce over the fish. Enjoy!