CARAMBA! RESTAURANTE

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 | carambarestaurant.com