Recipe: Native Indian Cured Cod Fillet with Savory rhubarb Semi Freddo Apple Lavender Walnut Conserve

By:  Marco Polo’s  Canadian Executive Chef Luke Gagnon

Yields 6 portions.

Ingredients and procedure:

For the cured cod: 

300g cod, skin on

60g sugar

75g kosher salt

50g freshly cracked pepper corns, pink

5g mustard seed

20g whiskey

15g cilantro

20g lemon grass

15 g lemon Leaf

10g basil

Procedure: Chop all ingredients, sprinkle all at the side of the fillet. Wrap in cling film very tightly and place between 2 pans and press with weights.


For the savory rhubarb semi freddo (step 1):

280g pickled rhubarb

224g red wine vinegar

224g grenadine

224g apple juice

56g raspberry vinegar

Procedure: (Step 1) Just heat all the liquids, then add rhubarb stalks. After a few minutes let sit until cold in a chiller. Strain off liquid, maintaining the solids and puree. Set aside.


For the Savory englaise:

448g heavy cream

2g thyme

7pcs large egg yolks at room temperature


In a medium pan place cream and thyme and bring to simmer over medium high heat. Meanwhile whisk the egg yolk in a small bowl. For a few tablespoons of the hot cream into the eggs and whisk to temper the yolks so that they will not scrabble in the hot cream. Slowly whisk the tempered yolk into the cream and whisk 3-5 minutes until thick. Pass through a Chinoise, place in bowl and cover with cling wrap. Place in ice water bath. Once cold, mis with step 1.


For the apple lavender conserve

500g apple juice

0.25 lavender

1/2 cup lemon

325g sugar

65g walnuts


Procedure: Wash apple and cut into pieces. Squeeze lemon and save the juice. In sauce pan add the juice to the apple and sugar. Cook until dissolved. Continue to boil rapidly stirring constantly until thick. Add the nuts, lavender and bring to boil for 5 minutes. Place into container and chill.


See Chef Luke Ganon’s Hazelnut Halibut recipe here: