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Social Restaurant, situated in the heart of downtown Ottawa, has a diverse menu that offers a variety of delicious dishes to satisfy your taste buds. Among all the delicacies that I have tried, one dish that has lingered in my memory is the famous Black Cod. As spring is here, I thought of sharing the recipe of this legendary dish with you. Fortunately, I know the chef who has shared the recipe with me. The Black Cod is made with fresh Canadian ingredients which makes it unique and special. Try creating this dish at home and you will not be disappointed. Social’s Black Cod Yields: Dinner for 4 4-7 ounce British Columbia Black cod Fillets 250 Grams Spaetzle Assorted Seasonal vegetables Beurre Blanc…. white wine, shallot reduction emulsified with cold unsalted butter Maldon salt Canola oil Use a heavy bottomed non-stick pan. For instance, a well-seasoned cast iron skillet will work best Pre heat the skillet on medium high heat, Season the cod on the presentation side and set it onto a hot pan. Sear for 2-3 minutes Transfer the cod to a pre heated 425-degree oven for approximately 8 minutes. Remove it from the oven and add 1-2 tablespoons of butter, 2 sprigs, lemon and thyme. Finally, flip the fish, and baste with butter. This dish can be done with any starch you like: sautéed fingerling potatoes, mash, rice or even risotto with lemon. Spaetzle For the spaetzle in a bowl combine the following: 1 cup of milk Flour (enough to form a thick paste somewhat like a viscous pancake batter) 2 eggs Pinch of Salt Zest of lemon Using a spaetzle press, (if you don’t have one you can use a box grater) Press the batter through the press, directly into a pot of salted boiling water. When the dumplings float to the top, let them cook for 2-3 minutes. Proceed to drain off excess water and place the dumplings into an ice bath and reserve. To serve, pre heat skillet with olive oil; and it gets hot, sauté the spaetzle until it is golden brown and crispy. Plate Spaetzle in the center of the plate. Top with vegetables and place fish in the centre of plate. Drizzle with beurre blanc and finish with a drizzle of fresh lemon juice, a sprinkle of maldon salt and top with chutney of your choice.

YOU NEED MORE PROTIEN!

The new season is a great reason to make and keep resolutions. Whether it’s eating right or cleaning out the garage, here are some tips for making and keeping resolutions.