This recipe was originally created by Walter’s sister Audrey, a certified red seal chef. Over the years, like so many other things, we have changed amounts, ingredients, and of course the volume. We have a lot of “scrap” meat of course. Why would anyone kill a fish to make fettuccine? When the boys clean halibut they take the cheeks out. Same for Ling Cod. When they clean salmon the meat left along the backbone is saved and goes into the freezer for moments like this one. Fish do not die to make specific recipes at Quatsino Lodge. Scraps are used or we purchase our seafood from local sellers. This recipe is a very generous portion designed to have loads of leftovers. If you want to live dangerously try par-frying some cleaned and sliced leeks in whatever amount you feel comfortable with and add it to the fettuccine with the tomatoes.
Before you start, get a large pot of water onto the stove.
1. Add salt and oil and bring to a boil with a lid on (this takes so long to heat for your noodles that it is good to start early). Be generous with the salt and oil. Use canola or some cheap tasteless oil as it isn’t going to be part of the meal, simply to keep the noodles from sticking.
2. Bring wine to a boil in the bottom of a different large pot.
3. Add mushrooms and green onion (You can add the snap peas here or later with the tomatoes). Boil 2 minutes or max 3 minutes depending on volume. Remove veggies from wine with a slotted spoon. Set aside.
4. To the wine add the milk and heat on medium/medium-low.
5. Put the water and flour together in a large jar and shake well (don’t do this till the last minute or the flour will solidify) After shaking well, add to the liquid in the pot.
6. Add all seasonings and the parmesan cheese. You will need to taste this. Likely it needs more of all of the seasonings but you won’t know till you taste it. Also when the fish goes in it will absorb some of the seasonings so don’t be shy.
Cook the sauce at least 10 minutes. Test for flavour and you want it to thicken up quite a bit.
- I like to have someone standing over this sauce with a whisk constantly moving it about to prevent burning and ensure even cooking, thickening and heating.
When it starts to thicken you then start your noodles.
Noodles take 9 - 11 minutes depending on the type. Be sure to stir well to make the noodles well coated with oil. Start the timer once you have mixed them.
7. When noodles have gone in, add any ling cod or halibut bits before the salmon (ling and halibut take longer to cook than salmon). Let sit in the hot sauce at least 3 minutes but now do not use a whisk - use a spatula or wooden spoon.
8. When white fish is starting look opaque and the sauce has warmed back up, add the salmon. Gently stir till salmon begins to get a white colour on parts of the outside (salmon takes only a couple minutes to cook so watch it closely).
9. Add cherry tomatoes and snap peas (if they weren't steamed with mushrooms etc.).
10. When you think that is hot, add in prawns and scallops - prawns will cook in less than 60 seconds BTW.
11. When seafood has only just cooked, add back in all the other veggies (mushrooms, green onions and peas).
12. Serve over fettuccine noodles when veggies are warmed.
NOTE: Don’t let it stand too long or the seafood will overcook.
***you can jig the styles of seafood to suit what you have, just be sure to make the weights approximately the same.