Vancouver's best-kept restaurant secrets

Sorrel crust for meat or fish

Used with permission from Executive Chef Cale Gault Beyond Restaurant and Lounge located in Vancouver, B.C.

Sorrel crust for meat or fish

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

4oz. unsalted butter (room temperature) 4oz. panko bread crumbs (any type of bread crumb will work though) 1/4 tsp. cracked pepper 1/4tsp. fine sea salt 1 tsp. honey 1 cup finely chopped sorrel

• Place everything together in a bowl and mix until combined
• Spread evenly onto a baking sheet that has been lined with parchment paper
• Place another sheet of paper on top and use a rolling pin to roll to an even layer about a 1/2cm thick
• Place the tray in the fridge to allow the butter to harden
• When the butter has hardened, remove from the tray and cut the butter into squares/rectangles large enough to cover the portion of fish
• Place the butter on top of the fish portion when the fish is almost cooked through (95%) and place it back in the oven
• The butter will turn to a crust and change colour to a golden brown when ready

This above recipe was part of the Wild Sablefish Filet Dine Out Dish

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