Sablefish in Lemon Cream over Lavender Fettucine
This delicious pasta dish combines citrus and lavender with tender sablefish. Although, you can make it anytime of the year, it's a nice summer dish.
Equipment
Ingredients
- 4 tbsp butter
- 1 8- oz sablefish black cod fillet, with or without skin (see notes)
- kosher salt
- freshly ground white pepper
- 12-16 oz lavender fettuccine see notes
- 2 tbsp sugar
- 1 lemon for zest
- 2 tbsp lemon juice
- 1/2 cup cream
Instructions
- Preheat the oven to 350°F.
- Add 1/2 tablespoon of butter to a small skillet over medium-high heat. Season the Sablefish with salt and white pepper. Sear the fish, skin side up, for 2 minutes or until lightly golden. Flip so the skin side is down and place immediately in the oven for 6 minutes or until the fish begins flaking. Don’t worry if it isn’t fully cooked; it will finish cooking in the sauce. Set aside.
- Bring a large stockpot of well-salted water to a boil. Just before adding the pasta, add the sugar; this will help bring out the lavender flavour. (If you aren’t using lavender pasta, skip the sugar.)
- Melt the remaining butter in a large frying pan over medium heat. Add the lemon zest and cook until fragrant. Increase the heat and add the lemon juice; cook for 1-2 minutes. Add the cream and cook until thickened — about 2 minutes. Season with salt and white pepper and remove from the heat. Flake the fish into the lemon cream.
- When the pasta is al dente, drain it and add lemon cream and fish to the skillet. Cook for 1 minute more to allow the flavours to meld.
- Divide pasta among four heated bowls, and top with sauce and fish; garnish with lavender buds and lemon zest.
Notes
If sablefish (black cod) isn’t available in your area, you can use any firm white fish that flakes nicely: halibut, cod, flounder, or tilapia would all work. If you cannot find lavender pasta, heat the cream with 1 teaspoon of lavender buds in the microwave for 30-45 seconds or until scalded. Let it steep for 5-10 minutes, then strain it to use in the sauce.
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