Pan seared Port Renfrew lingcod with watercress sauce, soybean croquettes and honeyed local vegetables from The Flavours of Canada: A Collection of the Finest Regional Foods (page 40) by Anita Stewart

  • green onions
  • shallots
  • asparagus
  • bay leaves
  • whipping cream
  • honey
  • lemon balm
  • canola oil
  • parsley
  • watercress
  • bread crumbs
  • mushrooms
  • eggs
  • snow peas
  • beets
  • Sauvignon blanc wine
  • lingcod
  • white fish bones
  • cooked soybeans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned soybeans for cooked soybeans, and cod for lingcod.

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