Serves 4 people from Chef Darren Craddock of Riverside Country Club – Saskatoon, SK. Canada
4 x 4oz pieces of fresh halibut fillet – Haida Gwai preferred
8 oz Prawns – BC side stripe preferred (2oz/approx. 4-5 pieces per person) or alternatively
2 x 21/25 size shrimp
8 oz cooked beluga lentils (braised with carrot/celery/onion/vegetable stock/bay leaf) keep warm
4oz cooked heirloom carrot & sea buckthorn berry puree
4 portions of cooked local vegetables (whatever is in season or your favorite)
5 oz/150ml North Prairie Gold Non-GMO Cold Pressed Canola Oil
1 tsp fennel pollen – used for dusting of halibut
Salt and pepper to taste
4 tsp unsalted butter
Local mustard greens or tender herb shoots to garnish
Warm a medium sized saute pan, and add approximately 1.5oz -2oz of North Prairie Gold Canola Oil to heat up. Add in the halibut fillets, flesh side first and sear for approximately 2 minutes, to obtain a nice golden crust. Gently turn the fillets over and sear the other side for 2 minutes more. Place the halibut into a pre-heated (350 degrees F) oven for 6 minutes. Using the thermometer the internal temperature should reach 140 degrees F. Remove from the oven and add the butter, gently spoon the melting butter over the fillets, remove from the pan and let rest on paper towel on a plate. Using the same pan the halibut was cooking in, add the remaining 2 tsp of butter and quickly cook the side stripe prawns, this will take approximately 2 minutes. Flambe with the Pernod liquor and season with salt and pepper to taste, set aside ready to plate.
Place the carrot & sea buckthorn puree and the lentils, along with the vegetable. Carefully place the halibut and prawns on the puree/lentils and decorate with some mustard greens and decoratively drizzle with the remaining North Prairie Gold canola oil over the halibut, prawns and other items.