Raw Albacore Tuna, Sea Asparagus, Raspberries, Salted Mackerel
Executive chef at the Outpost, a West Coast Fishing Club lodge located on Haida Gwaii, Chef Paul Moran shares another great recipe.
Serves 10 as an appetizer
Featuring Ingredients found in B.C and utilizing all of them in a Raw form.
1 3lb loin Albacore tuna 4 Mackrel fillets
100g Kosher salt
1 pint fresh raspberries 100g sea asparagus 100ml grassy E.V.O.O
Remove pin bones from Mackerel fillets and cover with salt for two days, rinse and cover with olive oil.
Slice Albacore tuna in 1cm thick slices and arrange on plates, cut raspberries in half and place around the tuna.
Rinse sea asparagus and place around the plate. Finally slice the Mackerel into 1 cm cubes and place on the tuna. Finish the dish by drizzling some of the oil over the fish.
Enjoy
Chef Paul Moran is from Kelowna, British Columbia, Red Seal certified, fluent in both French and English with a passion for ingredients, connecting with his surroundings and cooking to please and peak the interest of clients. Canadian finalist San Pellegrino Young Chef 2015
2014/14 Chef K2 Heli Ski Lodge
2013 Winner of the first annual Hawksworth Young Chef Scholarship award, judged by Canada’s top chefs at a national level.
Executive chef at the Outpost, a West Coast Fishing Club lodge. Managing and executing five star dinning for guests on a three to four day stay basis. Including all meals for 15 live in Staff.
2012 – 2013 Restaurant consulting at TABLE in Paris and SOURCE in Vancouver.
2010-2012 Executive sous chef, restaurant SATURNE (Omnivore prize 2011&2012) Paris.
2009-2010 Tournant, restaurant LAURIE RAPHAEL Montreal.
2008-2009 Chef de Partie, HOTEL NEGRESCO Nice, France
2008-2009 Chef de Partie, JUMEIRAH BEACH HOTEL Dubai.
2004-2008 Junior sous chef, WEST Restaurant Vancouver. Formal Education
2013 Invited chef for BON APPETIT BANFF at the Juniper Hotel and Bistro, Banff
Recipient of over 10 medals in Local and International Culinary Competitions. Including a Vancouver Rising Star gold medal.
Invited chef for SECONDS ARE FIRST A dinner high lighting sous chefs of outstanding restaurants.
In attendance for Rene Redzepi’s MAD food camp 2011 and 2012,
Invited chef Omnivore Festival 2011 and 2012,
Bocuse Dor in 2010, Alba truffle festival in 2009
Co star for “Morel Episode” on Food Networks Glutton for Punishment food series.
Paul is an extremely passionate Traveler and Outdoorsman, who enjoys Mountaineering, Snowboarding, Tennis, Wine, Swimming, Farming, Fishing, Hunting and Foraging.
