Halibut Fillet w/ Lemony Shallot Cream From Chef Henry
Halibut fillet with lemony shallot cream.
2 each 7oz Halibut fillet, skin removed
4 each shallots, minced or thinly sliced
3 each lemons, juiced, strained
1 pint heavy cream
Salt and pepper
3T olive oil
Heat oven to 350*
Add the minced shallot, lemon juice and S+P to a quart sized jar with tight fitting lid. Stir together and gently press to ensure the shallot is covered in the juice. (Adjust with more lemon juice if necessary)
Allow this to “pickle” at room temp for about 30 minutes.
Add the cream and cover with lid. Shake vigorously for 5 minutes, phew! Allow to sit and shake again before serving. Taste and adjust seasonings. *This benefits from being made a day ahead.
Dry halibut on paper towel. Season with salt just before cooking.
Heat a cast iron skillet or oven safe sauté pan on medium-high heat. Add olive oil and fish (flesh side down)
Let cook, undisturbed for about 4 minutes and transfer pan to oven for another
7-11 minutes. Or until tender throughout. *Cake testers work wonders here. Insert against the grain of the fish and it should not give any resistance.
Remove the fish and plate seared side up. Shake shallot cream another time for about 30 seconds. Pour over fish and Enjoy!
The shallot cream can keep for a week and can be made ahead.
Oregon Rockfish with Salsa Verde from Chef Ryan
Chef Ryan has worked at some of the top restaurants in Portland including Pazzo, Southpark, Woodsman Tavern and The Buckman Public House. He owns and operates the Portland dive bar pop up series Wanna Fight? with Cascade Organics Cody Lucchesi. When COVID hit, he started Crew Chow, an idea to cook grubbin food for people to pick up and eat in the comfort of their homes. Menus are released Mondays with a pre order and pick up at NWIPA in SE Portland on Fridays.
Oregon Rockfish with Salsa Verde
2ea 6oz fillet of Rockfish, skinless
Salsa Verde
3 bunches of Italian Parsley
2 bunches cilantro
2 bunches mint
3 cloves roasted garlic
3ea anchovies
2c extra virgin olive oil
2 ea eggs, hardboiled and peeled
1T chili flake
2ea limes, juiced
-bring a large pot of salted water to a boil
-blanch parsley, cilantro and mint for 1 minute
-remove and place into an ice water bath to chill rapidly
-drain completely and rough chop
-add chopped herbs, garlic, anchovy, 1/2c water and 5 large ice cubes into a blender
-puree until smooth and drizzle in olive oil slowly to emulsify
-remove from blender and place into a large bowl
-grate eggs into mixture with a cheese grater
-fold eggs, chili flake and lime juice into mixture
-season with salt to taste
-in a cast iron or heavy bottom pan, heat 1T oil -sear the fish fish on both sides and add 1T butter-remove from heat and spoon butter over the top of the fish for 1 minute-serve topped with salsa verde--
Helping Tribal Fishermen Impacted by Fires
Our thoughts go out to our tribal fishermen as they not only fight fires themselves but also protect their livelihood by continuing to fish. We're buying all the fish they can bring us to show our support and lowering our prices.
As many of you know, on September 2nd fires broke out in the Columbia River Gorge. As of September 13th, they continue to burn, covering more than 35 thousand acres. Many of the native fishermen that we collaborate with live in Northwest Oregon and the fire poses a serious threat to their livelihood and business. Our thoughts go out to them today as they, not only, fight fires themselves, but also protect their livelihood by continuing to fish. Their dedication does not go unnoticed!
We're hoping you'll team up with us to support our tribal fishermen who are unsure if they'll be able to return to their homes after the devastating Eagle Creek Fire.
We're buying all the fish they can bring us to show our support and we're lowering our price to you to $9/lb on Kings and $4/lb on Ivory Salmon in hopes that we can buy every fish they have so they can support their families before the season comes to an end. Please join us in supporting these hard-working people whose livelihood has been disrupted by this fire.
Contact us at orders@cascadeorganic.com or call us at 503 352 9634 to purchase fish, or learn more about what we're doing to support our tribal fishermen.
Confessions of "The Man" by David Bazzano
People give me a lot of names. It’s easy to forget the role we play in other people’s lives by being blindsided by our own experiences. To some I’m the fish guy, to others I’m the oyster dude, or the mushroom man. Minutes to mere seconds add up to a lot of shared experiences over the course of time, but rarely enough to evolve out of the situation. People give me a lot of names that associate me to what they see when I come through the side door. Colloquially speaking, everyone knows me as The Man. All around Portland you can hear my name in the kitchens: “ what’s happenin’ man? How’s it goin’ man?”
In and out before the advert or the cognizance of a greater identity can be established, I am associated through what I convey. It doesn’t bother me, Its only normal to keep a distance from someone selling wild mushrooms from a windowless van.
On certain days it seems like a ritual dance with the traffic lights, the sea of stagnant red along the interstate can be downright nauseating. A wrong turn can make you lose your etiquette, and that guy in the spot that is clearly labelled DELIVERY VEHICLES ONLY can be the difference between dining at home, or in county court. What makes it worth all of this? What we do is common sense, and it is an ancient trade. We are the bringers of goods, the place where reciprocity got its name.
We feed you.
What we bring are memories. What someone will taste for the first date or an anniversary, or a night out with friends potentially leaves an everlasting impression on that place and time. It has the power to change the choices we make. These rewards aren’t always obvious; it’s easy to be distracted by the nature of repetition.
In, out, reverse, forward, repeat. 1 down, 19 to go. At times it can also be meditative, where the wind through the open window and the soundscape of the city changes street to street. It’s easy to miss in the everyday grind, especially where the change of culture and history happens, like an urban ecotope. The architecture may fool you, but the food signs on the street corners won’t. From the raw lovers in NoPo, the Umami and fresh on Mississippi, and the southeast, where waves of different migrations have layered its taste buds. I am a part of that heritage, delivering that passion and lifestyle.
Being in touch with our past is important. Our food choices are one of the largest links we have connecting us to our past, and is one of the most intimate experiences you can have. Bringing a piece of the wild onto the plates of those willing to discover their roots is what keeps me getting behind the wheel.