The Fraser River directly impacts and is impacted by our local food system. In collaboration with local eateries within the Fraser Rivershed, we are going to be sharing some delicious recipes made with local ingredients. All restaurants highlighted chose to actively pursue the use of local ingredients in their fare, and want to inspire you to do the same.
Pan Roasted Ling Cod
Recipe supplied by Restaurant 62
Founded in 2004, Restaurant 62 has been the longest standing fine dining restaurant in the history of the Fraser Valley. Built on the simple notions that good food is hard work, and that the ingredients should change with the seasonal availability of the local producers, Chefs Matthew Nichols and Jeff Massey are continually crafting memorable plates where the food truly speaks for itself. With a wine list to match that showcases all of the world’s best winemaking regions along with an extensive representation of British Columbia’s highlight wineries.
Makes 4 servings.
- 4 ling-cod filets (about 2 lbs., 908 g)
- 1 tsp (5 mL) fine sea salt
- 1/2 tsp (2 mL) pepper
- 2 tbsp. (30 mL) canola oil
- 8 patty pan squash, split
- 1 yellow zucchini, cut into chunks
- 16 cherry tomatoes
- 4 golden beets
- 8 radishes
- 2 tbsp. (30 mL) extra virgin olive oil
- 1 tsp sea salt
- Preheat oven to 350 F (180 C).
- Pat filets dry with paper towel. Season both sides with salt and pepper.
- In a large, heavy-bottomed frying pan on medium high heat, sear fish on one side until golden crust forms.
- Turn filets and place in oven until firm to the touch, about 8-12 minutes depending on thickness of fish.
- Wash and cut vegetables to roughly the same size. In a bowl, toss vegetables in olive oil and season with salt.
- Spread vegetables evenly on a sheet pan and bake until soft and lightly browned, about 15 minutes.
Stinging Nettle Pesto
Makes 1 cup (250 mL).
- 3 cups (750 mL) tender nettle tops
- 1/4 cup (60 mL) Italian parsley
- 1/4 cup (60 mL) fresh basil
- 1/4 cup (60 mL) toasted pumpkin seeds
- 1/4 cup (60 mL) extra virgin olive oil
- 1/4 cup (60 mL) Parmesan cheese
- 2 garlic cloves, peeled
- 1 tbsp. (15 mL) capers, drained
- Juice and zest of one lemon
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- Wearing gloves, pick and rinse nettle tops.
- Fill a large bowl with water.
- In a large pot on high heat blanch nettles in 2 quarts (2 L) boiling water seasoned with 1 tbsp. salt for 30 seconds.
- Drain and immerse in cold water.
- Remove from cold water and press-out excess moisture.
- Combine all ingredients in a food processor and pulse until smooth.
- Taste and season with salt and pepper, if desired.