It is not heart shaped nor red but I think that plate could make a very successful Valentine’s day dinner if you are lucky enough to celebrate. Fresh sable fish, sometimes called black cod, has just arrived to Vancouver Island and it is a great treat, nothing to do with cod. Its flakes are moist and tender, far superior to the halibut’s, and its flavour is one of the best in the Pacific ocean.
The pesto is made in the food processor with 1/4 cup parsley, 1/4 cup cilantro, 1/2 cup cooked spinach, 1/2 cup fresh organic BC hazelnuts, 1/4 cup cider vinegar, 1/2 cup cream, 1/2 cup water. It is heated up on low.
The pasta is black as it is dyed naturally with cuttlefish ink also called sepia. It is just cooked al dente in abundant salted water.
The hedgehogs mushrooms were picked near Victoria between snow patches in the woods and they are sauteed in butter with a diced clove of garlic added towards the end.
The sable fish and scallops were cooked in a frying pan with olive oil on high for a short time. The fish skin is very crispy and delicious once browned so leave it on for sure.
Serve with Champagne, of course!
The Cooking Frog's Blog 
Sable fish is one of my faves….discovered it in Ontario about two years ago under the Black Cod name. It is such an amazing fish…the huge flakes or chunks the separate as it is cooking, and texture, and taste are all wonderful. I don’ t see it on sale much here now…but it was yummy while we could get it. Not cheap though! This is a lovely recipe. – LAF
Love the contrasting colours with the squid ink pasta, mmmm…I shy away from using this usually but with such a colourful plate and the different textures too, it works really well. (And way too much Valetine’s stuff on the blogs, if I see another heart cake and pink icing I might have to cut off my internet until it’s all over!)
So beautiful to look at, as well as tasting delicious, I’m sure!
You’ve outdone yourself this time, frog.
this is over the top!