Mushroom-Crusted Lingcod

With the crisp Fall weather, we find ourselves craving comfort food.  And our friend and BBQ master Steve W. is back with a cozy, mushroom-crusted lingcod recipe we know you will love!

A new ingredient Steve has been working with is mushroom powder, which gives a wonderful umami flavour without adding additional texture to the creamy saffron-infused risotto that he has paired here. Steve makes his own mushroom powder, using dried mushrooms and grinding them in a spice grinder, but you can also find mushroom powder at your nearest grocer.

This recipe was prepared on a BBQ using 2 zone heat, but can just as easily be done in a cast iron skillet stovetop or in the oven - see details below.

Ingredients

Fish

• 2 x 150 grams (approx. 5oz) pieces of Skipper Otto lingcod - skin off
• 2 Tbsp mushroom powder - divided
• 1 Tbsp mayonnaise - divided
• 1 Tbsp oil (such as avocado) - for high temperature grilling
• Salt and pepper - to taste

Risotto

• 1 cup Arborio rice
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1/2 cup (125 ml) dry white wine
• 4 cups (1 litre) chicken stock - warm
• 1/2 cup grated parmigiano-reggiano cheese
• 1 Tbsp butter
• 1/2 tsp truffle oil - optional
• Saffron - a few threads
• Micro greens - garnish

Directions

1. Set up your BBQ for indirect cooking by having 1/2 the BBQ set to medium heat, and other side with no heat. Place a cast iron skillet on the heated side
2. While the BBQ is warming up, start on the risotto.
3. In a medium pot over medium heat, add the olive oil. Once the oil is hot, add the onions and garlic, and cook for a few minutes. Add the rice and stir, coating all of the rice with the oil, onion and garlic. Cook for a few minutes until the rice goes from white to opaque, then add the white wine and saffron threads and stir. The wine will absorb quickly, so keep an eye on the pot.
4. Once the wine has been incorporated, reduce the heat to medium low and start adding the warm broth, a ladle at a time. Wait until each ladle of broth is absorbed before adding the next and stir constantly. The rice will slowly soften and get creamy. This process should take about 30 minutes.
5. Once all of the broth has been absorbed, add the butter, parmesan and truffle oil. Truffle oil can be over powering so add a little at a time (or omitted if you prefer.)
6. Remove from heat and cover the risotto to keep it warm while you cook the fish.
7. Coat the fish with a thin layer of mayonnaise. Season both sides of the fish with salt, pepper and the mushroom powder.
8. Add the avocado oil to the hot skillet and place the fish, flesh side down, in the skillet over medium heat. Cook for just a minute or two until there’s a nice crust, then flip the fish and move the skillet to the indirect side of the BBQ to finish off.
9. The fish should reach an internal temperature of approximately 125F/52C which takes a few minutes once moved to indirect heat side of the BBQ. Note: that if the fish is on the thicker side, you may need a little more cooking time, so adjust accordingly.
10. To prepare this in the oven/stove, preheat the oven to 300F/150C. Use the stove to cook the fish in a skillet using the same process as the BBQ version. When you flip the fish, place the skillet in the oven to finish off.

Plating:

Place a heaping scoop of risotto in the middle of the plate. Top with the lingcod and garnish with micro greens. Enjoy!

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram