Cod

You Believe It's Shmoked Mac n Cheese

By Chef Thompson Tran, Chef and Owner

The Wooden Boat, Port Moody, BC

British Columbia is well-known for its abundance of fresh sustainable seafood and
artisanal quality hand-crafted products. It was an obvious choice to combine the
bold, elegant and earthy flavours of smoked fish with the unctuous, sharp salty
characteristics found in some of my favourite Canadian cheeses.

Preparation time: 20 minutes
Cooking time: about 16 minutes
Baking time: 10 to 12 minutes
Yield: 4 to 6 servings

lb (250 g) gemeli pasta
cup (125 mL) dry white wine
cup (50 mL) fish stock
1 cup (250 mL) milk
cup (175 mL) 18% table cream
1/3 cup (75 mL) unsalted butter,
divided
Grated zest of 1 lemon, divided
4 to 6 drops truffle oil
2 slices sourdough bread, cut in
-inch (1 cm) cubes
1 tbsp (22 mL) all-purpose flour
1 cup (300 mL) shredded Canadian Emmental cheese, divided
cup (175 mL) shredded Canadian 4-year-old Cheddar cheese, divided
2/3 cup (150 mL) 1-inch (2.5 cm) cubed smoked BC black cod or any smoked mild
white fish
cup (125 mL) roughly chopped cabbage
1 tbsp (15 mL) finely sliced, de-seeded serrano chili pepper or to taste
1 tbsp (15 mL) finely chopped fresh tarragon


1. Preheat oven to 400F (200C). Butter an 8 or 9-inch (20 to 23 cm) square oven-
proof baking dish.

2. In large pot of boiling, salted water cook pasta according to package directions,
about 7 minutes. Drain half of the pasta in colander, rinse in cool water and drain;
combine with remaining unrinsed pasta. Set aside.

3. Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until
half of the liquid has evaporated, about 7 minutes. Remove from heat and stir in
milk and cream. Set aside.

4. In small skillet, melt 2 tbsp (30 mL) of butter over medium heat. Add half of the
lemon zest, truffle oil and bread cubes, saut until bread is light golden brown, about
3 minutes. Set aside.

5 In large pot, melt remaining butter over medium heat, until frothy. Whisk in flour
and cook for 1 minute. Gradually whisk in reserved milk mixture. Reduce heat to
medium-low and cook for 3 minutes or until thickened, whisking occasionally.

6. Remove from heat; stir in cup (175 mL) of Emmental cheese and cup (125
mL) of Cheddar cheese. Add drained pasta, smoked cod, cabbage, serrano chili
pepper, and remaining lemon zest. Pour into prepared dish. Top with bread cubes,
remaining Emmental and Cheddar cheeses. Bake for 10 to 12 minutes or until top is
golden brown.

7. Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.