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Recipe: Slow Baked Spring Salmon | By David Hawksworth

September 28, 2019 | 268 Views


David Hawksworth

Chef & Owner
Hawksworth Restaurant Group

Ingredients:
4 x 130g Wild Salmon Fillets (Brined, Recipe Below)
400g Cavatelli (Recipe Below)
150g Morel Mushrooms, Cleaned
2 cloves garlic, finely chopped
2ea Shallots, finely chopped
60g White wine, Dry
150g Asparagus, cut into 1” pieces, blanched
60g + 20g Unsalted Butter
50g 35% Cream
15g Flat Leaf Parsley leaves, thinly sliced
10g Tarragon Leaves, thinly sliced
1ea Lemon

Method, For the Sautee:
– Preheat oven to 250F full convection bake.
– Line a tray with parchment paper and a generous amount of olive oil.
– Heat a large pot of salted water to a boil.
– While water is coming to a boil, arrange a large, thick bottomed sautee pan on the stove next to the pot.
– In the sautee pan, melt butter over medium low heat.
– Add the shallots and garlic along with a pinch of salt. Cook over medium low heat for approximately 2-3 minutes or until vegetables have softened.
– Add the cleaned morel mushrooms to the pan, continue to cook over medium low heat. The mushrooms will release a delicious mushroom stock, and once they have, add the 20g of butter to emulsify the liquid and make a sauce.
– Remove the pan from the heat. Add the cavatelli to the now boiling water and cook until 75% doneness is reached. Transfer the cavatelli to a strainer and discard liquid. Add cooked noodles and blanched asparagus to your sautee pan with your mushroom mixture and toss or stir gently to combine over medium heat.
– Add the tarragon, parsley, lemon juice and salt. Toss to combine and taste for seasoning.

Recipe: Brined Salmon

Ingredients:
4 x 130g Wild Salmon Fillets, skin and pinbones removed.
500ml Hot Water
500g Ice
5 strips lemon zest, removed with a vegetable peeler
20g Dill
5g Toasted black peppercorns
100g Kosher Salt
50g Sugar

Method:
– Bring 500ml water to a boil. Remove from heat and pour into a shallow container.
– Immediately add the peppercorn, lemon zest, and dill. Cover and let steep for 15 minutes.
– Remove cover and add the ice.
– Once the ice has melted and the mixture is cold, add the salmon and place container in the fridge for 30 minutes.
– After 30 minutes, remove the salmon and lightly rinse under cold water. Pat dry with paper towels and reserve.
– Preheat oven to 225F full convection (if possible). Place the salmon on a parchment lined tray and apply a generous amount of extra virgin olive oil. Salt is not required as we’ve already brined the fish.
– Bake fish for approximately 12-18 minutes, depending on thickness. We’re looking for the fish to *just* flake. This will take awhile, but be patient, the result is a silky smooth and very flavourful fish.
– Place on top of the cavatelli, mushroom, and asparagus mixture and enjoy!

Recipe: Cavatelli

Ingredients:
300g Semolina “Rimacinata” Flour
150g Boiling, Salted Water

Method:
– Place semolina flour into a kitchen aid bowl fitted with the dough hook attachment.
– Add boiling water and start mixer on 3.5 speed for 10 minutes.
– Remove dough and knead into a smooth ball, approximately 1 minute.
– Wrap dough in saran wrap, and let sit in the fridge for at least 30 minutes or overnight.
– If chilled overnight, remove dough from fridge for 45 minutes prior to processing.
– Remove saran wrap from dough and set aside. Cut a 1cm slice of dough and then cut this into small squares.
– Using a cavatelli board, press gently with your thumb at a 45 degree angle and pinch the dough as you push down, this will create a small noodle with a little cave for the sauce. This is where the name “Cavatelli” comes from as it means “Little Cave” in Italian.
– Place the noodles on a sheet tray lined with parchment and freeze. Transfer to a ziplock bag for storage, or use immediately.

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2020 Pricing & Packages

Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Self Guided Package
  • 19’ Boston Whaler & Standard Room
  • 2 guests per boat$5,160$5,820
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,298$7,068
  • 3 guests per boat$5,850$6,462
  • Offshore Guided Package
  • 25’ or 27’ Boston Whaler & Standard Room
  • 2 guests per boat$6,788$7,720
  • 3 guests per boat$6,231$6,895
  • 4 guests per boat$5,857$6,470
  • Deluxe Offshore Guided Package
  • 29’ or 31' Boston Whaler & Standard Room
  • 2 guests per boat$6,900$7,894
  • 3 guests per boat$6,232$6,965
  • 4 guests per boat$5,910$6,530
  • Room Supplements
  • Standard Room$Incl$Incl
  • Ocean View Room$180$230
  • Single Room Supplement - Standard$350$450
  • Single Room Supplement - Forest View$1,000$1,325
  • Owner's Suite - Henslung Cove$510$690
  • Owner's Suite - Grange Point$770$1,025
  • Private Dining Room (for full trip)$770$1,025
  • Rates are per person based on double occupancy
  • Single rooms, ocean view rooms and owners suites are subject to availability
  • Private Dining Room is $250 per night based on availability
  • Ocean view singles available upon special request
  • Not Included: gratuities and taxes
    Each package includes:
  • Flights from Vancouver to The Clubhouse (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
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Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,685$6,610
  • 3 guests per boat$5,065$5,995
  • Rates are per person based on double occupancy
  • Not Included: gratuities and taxes
    Each package includes:
  • Flights from Vancouver to The Outpost (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
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  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
    Each package includes:
  • Flights from Vancouver to North Island Lodge (private charter & helicopter)
  • Luxury accommodations, guided or self-guided fishing, gourmet dining, host bar including beer and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
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