Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Stephen Masse, Sous Chef from The Victor (Parq Hotel): Stephen’s culinary career was sparked by the rush and satisfaction of cooking for others. 8 years later, he continues to enjoy cooking - especially with an outdoor grill BBQ. When he’s not in the kitchen, Stephen is out hiking, kayaking, or playing football. Find him at the Victor inside Parq Casino.

Prep Time: 45 Minutes

Serving Size: Serves Two Adults

Skill Level: Moderate

Ingredients

  • 1 cup of whipping cream
  • 1 lime
  • 3 cloves of garlic
  • 2 cups of fish stock
  • ½ head of cauliflower
  • 1 stalk of lemongrass
  • 1 tsp. of chili flake
  • 1 tsp. of pepper
  • 1 tsp. of salt
  • 1 tsp. of tumeric
  • 4 large mint leaves
  • 350g bottom longline-caught BC lingcod fillet

Instructions

Lemongrass Nage

  1. Chop 1 stalk of lemongrass into rounds and finely mince 1 clove of garlic.
  2. In a saucepan, lightly sauté lemongrass and minced garlic.
  3. Add a pinch of salt.
  4. Add fish stock and slowly simmer until reduced by half.
  5. To finish, add whipping cream, lime zest, and lime juice.

BC Lingcod

  1. Remove 350g BC lingcod portion from fridge, 30 minutes prior to cooking.
  2. Season the lingcod with salt and pepper.
  3. Proceed to sear on sauté pan on medium-high heat, cooking until flesh is golden-brown on each side.

Cauliflower Couscous

  1. Remove the stem from cauliflower and finely mince to resemble couscous.
  2. Sauté cauliflower on high heat without oil, stirring frequently so it achieves a light brown colour.
  3. Mix cauliflower with 1 tbsp. of oil, 2 cloves of minced garlic and 1 tsp. turmeric.
  4. Remove from heat and season with salt and ground pepper. Fold the finished couscous with thinly sliced mint leaves.

Assembly

Create bedding of cauliflower ‘couscous’ in a medium-sized bowl, covering one side of the bowl. Place the lingcod on top and proceed to pour the lemongrass nage (fish stock) over and beside the bed of ‘couscous’ and lingcod. Garnish with some chopped mint leaves and enjoy!

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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