Chef from Seward Takes First at Seafood Cook Off

The second annual "Great Alaska Seafood Cook Off," hosted by the Alaska Seafood Marketing Institute, took place last night at the Bill Sheffield Railroad Depot. Six chefs from around Alaska had one hour to prepare and plate a dish that highlighted Alaska seafood.

The chefs came from Anchorage, Hoonah, and Seward. It was Kevin Lane from "Chinook's Waterfront" in Seward who took first place in the competition with his "Sourdough Crusted Sablefish" recipe.

Chef Mandy Dixon of the "La Baleine Café" in Homer and Chef Robert Lewis of Maxine's Fireweed Bistro in Anchorage tied for second place.

Chef Lane will continue to the next round of the competition in New Orleans.

Event officials say therecipe for the winning meal is as follows:

Sourdough Crusted Sable with Yukon Gold Potato Puree, Sea Bean Sauté, Smoked Salmon Jus,
Rhubarb Aigre-Doux and Basil Coulis

Sablefish, 8 portions
Sourdough, thinly sliced, 8 pieces
Salt and pepper
Clarified butter, 1 T.
Place sable, bone side down, onto each piece of sourdough and trim excess dough. Season.
Heat clarified butter in large sauté pan over medium high heat. Add sable, sourdough side down and cook until golden. Flip and finish cooking.

Yukon Puree:
Yukon potatoes, 2 pounds
Garlic, 1 clove
Warm milk, 1/4 cup
Butter, 3/4 pound
White pepper
Peel potatoes and cut into large dice. Place into salted water and bring to a boil. Simmer until tender then drain. Run through food mill back into pan. Return to medium heat to evaporate any liquid. Add milk then beat in butter, little by little until fully incorporated. Season.

Rhubarb Aigre-doux:
Small diced rhubarb, 2 cups
Minced shallot, 1 t.
Beet juice, 2 T.
Red wine vinegar, 1 t.
Black pepper
Spruce tip syrup, 2 T.
Honey, 2 T.
Place rhubarb, shallot, beet juice and vinegar into and small sauté pan and bring to a simmer. Cook until rhubarb is tender and liquid has reduced. Remove from heat and let cool. Stir in syrup, honey and pepper.

Smoked Salmon Jus:
Smoked salmon, 2 oz.
Sliced shallot, 1
Thyme sprig, 1
Veal stock, 4 oz.
Place all ingredients into sauce pan and bring to a simmer. Simmer for 10 minutes then remove from heat. Strain and hold warm.

Tempura Batter/Sea Beans:
Flour, 1 C.
Cornstarch, 3 T.
Soda water, 12 oz.
Minced dill, 2 T.
Trimmed sea beans, 8
Place all dried ingredients into a bowl and whisk in soda water and dill. Heat fryer to 375 degrees. Dip sea beans into batter and fry until crisp. Drain on paper towels. No need to season as the sea bean is briny enough.

Mushroom/Sea Bean Saute:
Olive oil, 2 T.
Sliced shiitake mushroom, 16
Julienned red onion, 1
Sea beans, 1 lb.
Minced garlic, 2 cloves
White wine, 1/4 C.
Chicken stock, 1/4 C. (or less)
Butter, 1 T.
Espelette powder, 1/2 t.
Heat oil over high heat. Add onions and mushrooms and sauté until caramelized. Add garlic and sea beans and toss. Deglaze with wine and stock. Finish with butter and pepper.

Basil Coulis:
Basil leaves 1/4 C.
Spinach leaves 1/4 C.
Chicken stock, 1/2 C.
Orange juice, 2 T.
Salt, small pinch
Xanthan gum, 1/4 t.
Place all ingredients except xanthan gum into blender and puree until smooth. Add gum and puree. Strain and place into squeeze bottle.

Channel 2's Chris Klint contributed information to this story.

Contact Jessica Ridgway