Whistler Traveller Magazine - - TASTE OF WHISTLER -

Pan-roasted Ling­cod with Po­tato Ter­rine and Cu­cum­ber Pap­pardelle

Although Caramba! is a Mediter­raneanin­spired restau­rant, Ex­ec­u­tive Chef and Part­ner James Pare likes to cook out­side the Euro­pean com­fort box with small hints of Asian flavour for a healthy twist. His pan-roasted ling­cod, a lo­cal white­fish, is served with po­tato ter­rine (the guilty plea­sure) and lightly wilted cu­cum­ber sliced into thick “pap­pardelle” rib­bons napped with a saf­fron-dashi broth. The mus­tard-yel­low broth com­bines dried shi­itake, sea­weed and soya for a rich mouth­feel with­out the ex­tra calo­rie load of a clas­sic French sauce. “It doesn’t need to be full of but­ter,” says Pare, the former ex­ec­u­tive chef at the Savoy Ho­tel in Lon­don. “It just needs to be full of bal­anced flavour.” 604-938-1879 | caram­barestau­

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