Pan Seared Lake Huron Whitefish

– recipe courtesy of Treadwell, Port Dalhousie

Pan Seared Lake Huron Whitefish

4 x 6oz whitefish fillet
4oz lobster meat
4oz Smoked Bacon Cream Sauce (recipe below)

Score skin of fish, season with salt and freshly ground white pepper. Heat sauté pan, add a little grapeseed oil. Cook skin until crisp, flip and finish cooking to medium rare. DO NOT COVER! Serve with your favourite potato gratin. Place fish on top of potatoes, garnish with lobster meat. spoon Smoked Bacon Cream Sauce around. Garnish with watercress

Smoked Bacon Cream Sauce
2oz smoked bacon trimmings, cut into small pieces
1 shallot, chopped
1 cup whipping cream (35%)
2 cups vegetable stock
Sprig of fresh thyme
Fresh lemon juice
Freshly ground white pepper
2 tsp butter

Sauté shallot with a little butter and grapeseed oil. Add bacon and thyme and cook for 5 minutes. Add vegetable stock, and reduce by half. Add cream and reduce to thicken. Pass through fine strainer, re-season with a few drops of lemon juice. Add 2 teaspoons of butter and buzz with a hand blender.