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.

Andrew Smith Ell, Executive Chef from WildTale: Andrew first found his passion for cooking at the tender age of 3 years old, when he often kept busy helping his mother and grandmother in the kitchen. As he grew older, Andrew completed stints at Vancouver Island University and Joe Fortes, ultimately earning a Red Seal at age 22. As part of the founding Flying Pig team, Andrew is passionate about experimenting and cooking with seasonal, local ingredients.

Prep Time: 45 Min

Serving Size: Serves Six Adults

Skill Level: Moderate

Ingredients

  • ½ of a zucchini
  • ½ head of red kale
  • 1 tbsp. of canola oil
  • 1 kg of gnocchi
  • 1 cob of sweet corn
  • 1 tsp. of garlic
  • 2 cups of heavy cream
  • ¾ cups of white wine
  • 2 tbsp. of butter
  • 6 x 170g bottom longline-caught BC halibut portion

Instructions

Corn Butter Sauce

  1. Cut the corn kernels from the cob (set ¼ aside).
  2. Using a medium pot, cook a clove of garlic with the corn now off of the cob.
  3. Add ½ cup of white wine to the pot. Boil off half the wine and add 2 cups of heavy cream. Simmer for half an hour.
  4. Puree the mixture using a blender, then add the reserved corn kernels. Season to taste.
  5. If the sauce is too thick, slowly add hot water until you have the correct consistency.

BC Halibut

  1. Heat a large frying pan heat to high heat and add vegetable oil.
  2. Season halibut with salt. After placing the fish in the pan, turn heat to medium high.
  3. Cook for 3 minutes or until golden brown and flip the halibut over and cook for 1 more minute.
  4. Place the seared halibut on a baking tray and cook at 400° F for 5 minutes.

Gnocchi

  1. Bring a large pot of water to a boil, add the gnocchi and cook until pasta starts to float.
  2. Remove gnocchi from water, toss in olive oil, and cool in the fridge for 30 minutes.
  3. Heat a large frying pan to high heat and add 1 tbsp. of canola oil.
  4. Add your pre-cooked gnocchi and cook until light brown and crispy.
  5. Add diced zucchini, cherry tomato, kale and 1 tsp. of minced garlic.
  6. Cook your vegetables for 1 minute and deglaze with ½ cup of white wine.
  7. Add  3½ tbsp. of lemon juice and 2 tbsp. of the unsalted butter. Toss in the pan and season.

Assembly

  1. Separate the gnocchi between 6 large pasta bowls. Using a spatula, plate the halibut on top of the gnocchi. Finish the plate with the corn butter sauce.

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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