Island Lake Lodge's New Cookbook - Ski Mag

Island Lake Lodge's New Cookbook

You may come for the cat-skiing. But you'll likely stay for the food. Here's a recipe from new cookbook from a BC cat-skiing operation.
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Island Lake Lodge Cookbook

When you go to Fernie, BC's Island Lake Lodge, you'll get 7,000 acres of varied cat-accessed terrain, 3,700 vertical feet of steep descents, a lodge with slate floors and 14-foot-high ceilings, and perhaps most importantly, dinners of smoked duck with Saskatoon berry salad, pan-seared miso scallops with leek and bacon, or grilled organic beef tenderloin with potato gratin. Breakfast might be orange and cranberry waffles and dessert could include white chocolate and passion fruit mousse. The lodge recently released a new cookbook, written by Keith Liggett. Here's a sample recipe from the cookbook. You can buy the book here.

Salmon Fillets in White Wine and Thyme Sauce

Serves 4
Salmon—Alain’s favourites are sockeye or coho—is the quintessential B.C. dish, and carries so much flavour it needs only steamed seasonal vegetables as an accompaniment.

1 large leek (white part only), cut into matchstick strips
1/2 lemon
3/4 cup dry white wine
2 shallots, minced
3 cloves garlic, thinly sliced
1 sprig thyme
5 Tbsp cold butter, cubed
1 large tomato, peeled, seeded, and diced
Salt and freshly ground black pepper
4 skinless wild salmon fillets (each about 4 oz)
Thyme sprigs for garnish

Preheat the oven to 250°F. In a small saucepan of boiling water, blanch leek for 2 minutes. Drain, then transfer to bowl of ice water to cool. Drain well. Put leek in a small ovenproof dish in oven.
Squeeze juice from lemon half. In a small non-reactive saucepan, combine lemon juice, wine, shallots, and garlic. Strip leaves from thyme sprig and add leaves to saucepan. Bring to a simmer over medium heat. Simmer for 5 minutes or until flavours are blended. Reduce heat to low. Gradually whisk in 4 Tbsp butter 1 piece at a time, allowing each piece of butter to melt before adding more. Stir in tomato, and salt and pepper to taste. Keep warm over very low heat.
Meanwhile, in a large heavy skillet, heat remaining butter over high heat. Sprinkle salmon with salt and pepper to taste. Cook for 6–8 minutes, turning once, until just cooked but still coral-coloured in the center. Divide leek among 4 plates. Top each portion with a piece of salmon. Spoon sauce over salmon. Garnish with thyme.

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I can already grumbling from you locals on this one, but listen up. Locals avoid the hill on weekends like Aretha Franklin avoids the salad bar. They whine about the ineptitude of all the tourists, and every region seems to have a different vernacular for them. In Tahoe, they’re gapers. In Colorado, they’re Texans (no matter where they’re from). Back East, Joeys. Whatever we’re calling them, let’s take a deep breath, let go of the hatred, and see these folks for what they are. First and foremost, they keep our mountain economies healthy and churning. If tourists didn’t come to our towns and drop exorbitant amounts of cash on lodging, food, and equipment, many of us would be out of a job and back in some city jockeying a cubicle Monday to Friday. Secondly, they want to be like us. They come skiing because they want to be a part of the life we live every day. Sure, many of them are downright comical in their attempts to be a part of that culture, but the fact remains, they want to be here. So keep laughing when that you see that Texan, barreling down the hill in his power-wedge of doom, with Wrangler’s tucked into his rental boots with a belt buckle like a Thanksgiving turkey platter. But have some respect at the same time. Most non-locals are ultra-friendly and don’t want to cause you any trouble, so let it go and smile.

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This week, the first North American stop of the Freeskiing World Tour takes place in Revelstoke, BC. We'll be covering the event from a competitor's point of view. But before we get to the actual skiing, here's a look at the kickoff party that took place on December 26 at Green Street in Salt Lake City.