West Coast Fishing Club
Rated 5/5 based on 114 reviews
‹ Back to news

Share This

Recipe: Slow Baked Spring Salmon | By David Hawksworth

August 2, 2019 | 83 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.

Leave a Reply

Your email address will not be published. Your comment will be displayed when it is approved by the site admin.

Share This

Short Notice Club Click here to view current offers!

2019 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$4,960$5,570
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,175$6,930
  • 3 guests per boat$5,735$6,335
  • Offshore Guided Package
  • 25’ or 27’ Boston Whaler & Standard Room
  • 2 guests per boat$6,655$7,570
  • 3 guests per boat$6,055$6,760
  • 4 guests per boat$5,743$6,345
  • Deluxe Offshore Guided Package
  • 29’ or 31' Boston Whaler & Standard Room
  • 2 guests per boat$6,765$7,740
  • 3 guests per boat$6,110$6,830
  • 4 guests per boat$5,795$6,405
  • Room Supplements
  • Standard Room$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
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,545$6,450
  • 3 guests per boat$4,940$5,850
  • 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
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 24' Northwest$5,250$5,645
  • 21' EagleCraft$5,150$5,500
  • 18' EagleCraft$5,020$5,325
  • Self Guided Package
  • 18' EagleCraft$4,273$4,520
  • Rates are per person based on double occupancy
  • Not Included: gratuities and taxes
    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:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Reservations