Falling for Summer.
As we enjoy the coolness of autumn, I think of the spent fields of lavender covering the Provence countryside, fields that were once vibrant, purply-blue, and fragrant. I wanted to reclaim a bit of that summer feeling by creating today’s recipe. I paired it with Acquiesce Winery’s 2022 Grenache Rosé. In Provence, you can’t get more summery than lavender and rosé together! You can read about the rosé on the Provence WineZine.
The recipe is simple, though it calls for an ingredient you might need to order online (though I do have a workaround for you). What ingredient? Lavender Fettuccine from Pappardelle’s. (Pappardelle’s has outlets throughout the country — maybe there is one near you?) The other ingredients are basic: lemon, butter, cream, flaky white fish (I used sablefish from White Cane Salmon).
Enjoy this little nod to summer: Sablefish in Lemon Cream over Lavender Fettucine.
~ David
Sablefish in Lemon Cream over Lavender Fettucine
To print this recipe, please click the small printer icon below.
Ingredients
- 4 tablespoons butter
- 1 8-ounce sablefish (black cod) fillet, with or without skin (see notes)
- kosher salt
- freshly ground white pepper
- 12-16 ounces lavender fettuccine (see notes)
- 2 tablespoons sugar
- zest of 2 lemons
- 2 tablespoons lemon juice
- 1/2 cup cream
Instructions
- Preheat the oven to 350°F.
- Add 1/2 tablespoon of butter to a small skillet over medium-high heat. Season the sablefish with salt and white pepper. Sear the fish, skin side up, for 2 minutes or until lightly golden. Flip so the skin side is down and place immediately in the oven for 6 minutes, or until the fish flakes well. Don’t worry if it isn’t fully cooked; it will finish cooking in the sauce. Set aside.
- Bring a large pot of well-salted water to a boil. Just before adding the pasta, add the sugar; this will help bring out the lavender flavor. (If you aren’t using lavender pasta, skip the sugar.)
- Melt the remaining butter in a large skillet over medium heat. Add the lemon zest and cook until fragrant. Increase the heat and add the lemon juice; cook for 1-2 minutes. Add the cream and cook until thickened — about 2 minutes. Season with salt and white pepper and remove from the heat. Flake the fish into the lemon cream.
- When the pasta is al dente, drain it and add to the skillet with the lemon cream and fish. Cook for 1 minute more to allow the flavors to meld.
- Divide pasta among four heated bowls and top with sauce and fish; garnish with lavender buds and lemon zest.
- Serves 4.
- Notes:
- – If sablefish (black cod) isn’t available in your area (Tucson folks can get it from White Cane Salmon at the Heirloom Farmer’s Market on Sundays), you can use any firm white fish that flakes well: halibut, cod, flounder, or tilapia would all work.
- – If you cannot find lavender pasta, heat the cream with 1 teaspoon lavender buds in the microwave for 30-45 seconds, or until scalded. Let it steep for 5-10 minutes, then strain it to use in the sauce.
© 2024 Copyright Cocoa & Lavender
I created this recipe in memory of Donovan Durban, who sold Pappardelle’s Pasta at the Heirloom Farmer’s Market in Tucson. We talked about my coming up with a recipe for his lavender fettuccine and, sadly, he died suddenly before I had the chance to create one. You are missed, Donovan, and our hearts are with Erin. Rest in peace.
chef mimi
October 7, 2023 at 6:14 amVery interesting! I’ll have to look into this pasta! Love that you use white pepper. I use it often. All thought out our travels in the UK white pepper was on dining tables along with salt in restaurants. I found that really interesting.
Cocoa & Lavender
October 7, 2023 at 7:54 amThe pasta flavor, as in many flavored pastas, is very light but it does come through. We love white pepper, Mimi — such different flavor even though it is actually the interior “seed” of black pepper! And green pepper is just immature black pepper! (I love living with Markipedia!)
Mad Dog
October 7, 2023 at 6:35 amThat sounds delightful! I’ve tasted vodka infused with lavender at a drinks trade show. I didn’t expect to like it, but it had a pleasant and subtle taste. Fennel pollen is similarly good with fish. I’m sure the Grenache Rosé made for a perfect companion.
Cocoa & Lavender
October 7, 2023 at 7:56 amWe are huge fans of fennel pollen, too, Mad Dog — we use it on scallops and pretty much any white fish, as well as tuna steaks. Yes, lavender in the right amount can add a subtle, floral note… too much, and you have something marinating in hand lotion.
Mad Dog
October 8, 2023 at 10:12 amHa ha – too true!
Cocoa & Lavender
October 9, 2023 at 7:28 amRight? And the problem with most Americans is that “more is always better.” Not true with lavender or rose or several other herbs.
Melissa
October 7, 2023 at 8:27 amI confess I’ve never been fond of lavender notes in food, but I love black cod and happily, it’s readily available fresh in the Bay Area. I’m planning to try the non-lavender version soon.
Cocoa & Lavender
October 7, 2023 at 9:16 amNot a serious confession, Missy, as you are not a picky eater! Some just don’t like it. But definitely try this — without the lavender, you might add some grated bottarga on top…
Jill W Becker
October 7, 2023 at 11:07 amPut on my must try list!!! As an aside. Finally finishing unpacking and found a box of Reciprocity recipes I had printed to try!!
Cocoa & Lavender
October 7, 2023 at 2:19 pmAh, the good old days! It was fun doing recip(e)rocity — I still use those pages! I think you will love this dish with or without the lavender.
Valentina
October 7, 2023 at 11:11 amLavender Fettuccini sounds so lovely. Must be incredibly with those buttery-flaky pieces of the fish. Delicious. 🙂 ~Valentina
Cocoa & Lavender
October 7, 2023 at 2:20 pmI was totally blown away by the sablefish — just the most delightful flavor (like scallops) and silky texture. Do you cook with it much, Valentina?
Eha Carr
October 7, 2023 at 4:21 pmWhat a simple, inviting and totally unknown dish to me! So you know where I have been asking questions for the last ten minutes 🙂 ! Yes, the fish is available at the larger fish markets under the name’saddle tail black cod’ at quitte a price . . . salmon being suggested as an alternate. Shall probably make my own pasta as only one lavender one found at an unknown firm. But this sounds too lovely not to try !!!
Cocoa & Lavender
October 9, 2023 at 7:33 amThanks, Eha! You have never heard of this dish before because I just created it! 🙂 Sorry to hear sablefish isn’t available at reasonable prices. I would definitely not substitute salmon. Completely different. I would use a firm white fish that flakes easily when cooked. The subtlety of the flavor would be lost with salmon.
Pauline McNee
October 8, 2023 at 2:26 amYour recipe sounds delightful David, and as always I have learned something. Lavendar pasta or fettucine, never heard of it, and lavender is difficult to acquire here as well, but I will work on that little challenge. It all sounds delicious and very delicate. I can only imagine how much you both enjoyed this very special dish. I am reposting this comment as my email in the previous one was incorrect:-
Cocoa & Lavender
October 9, 2023 at 7:31 amHi Pauline — thanks for commenting twice! 🙂 I deleted your first response. I would never have imagined that lavender would be difficulty to find there. Doesn’t anyone grow it in their gardens? You could still make this without and it would be excellent. And form what I understand via Eha, sablefish is very expensive there. Use any nice firm white fish that flakes. Definitely not salmon. 🙂
Jeff the Chef
October 8, 2023 at 8:17 amLavender pasta sounds really interesting. I think I’d love the textures of this dish.
Cocoa & Lavender
October 9, 2023 at 7:28 amIt was so creamy and delicious, Jeff… we can’t wait to make it again.
Ronit Penso
October 8, 2023 at 5:49 pmCream and lemon – and lavender! – is an irresistible combination, whether savory or sweet, so I’m definitely sold on this dish.
I don’t recall ever seeing lavender fettuccine, but am very very intrigued by it and look for it. 🙂
Cocoa & Lavender
October 9, 2023 at 7:27 amThanks, Ronit — the only place I could find the Lavende pasta was Pappardelle’s — but infusing the cream with lavender and using traditional fettuccine would work perfectly!
angiesrecipes
October 8, 2023 at 6:24 pmI am not a pasta fan, but this lavender scented fettuccine sounds and looks absolutely wonderful and delicious with that creamy sauce that I wish I could have some now!
Cocoa & Lavender
October 9, 2023 at 7:26 amWe were thinking the other day, Angie, that we would make the fish with the sauce by itself. And maybe infuse the cream with some lavender.
Gerlinde de Broekert
October 8, 2023 at 9:45 pmI love the smell of lavender in my room spray and lotion but never cooked with it . I have to try eating it. We have a lavender farm that sells edible seeds.
Cocoa & Lavender
October 9, 2023 at 7:26 amThanks, Gerlinde — if you do get some culinary lavender buds, just remember that a little goes a long way. Too much and it does taste like lotion or soap!
Judee
October 9, 2023 at 3:45 amThis recipe sounds so fragrant with the lemon and lavender. I have never tried a flavored pasta but I know that we would love the lemon cream. My dad always chose white pepper in his cooking!
Cocoa & Lavender
October 9, 2023 at 7:25 amJudee — I bought the flavored pasta because, well, lavender! I do use it on cooking and this was a fun — and very subtle — way to get some lavender flavor. White pepper is the best!
Karen (Back Road Journal)
October 9, 2023 at 6:25 amDavid, you are such an imaginative cook and your pasta with fish dish sounds so very good.
Cocoa & Lavender
October 9, 2023 at 7:23 amThank you so much, Karen — that is so kind of you! I was so pleased the way this came out.
sherry
October 9, 2023 at 6:14 pmsuch an interesting dish David. Never heard of lavender fettucine. Both pauline and myself live in queensland which is subtropical so lavender does not grow well here (at all?) on the coast. but of course it grows very well down south, and inland. We can of course buy culinary lavender so it could be a DIY pasta dish :=) Love the flavours here.
Cocoa & Lavender
October 10, 2023 at 12:28 pmSherry – I guess I thought is we could grow lavender in this searing desert, anyone could! Color me incorrect! And clinary lavender buds are really all you need for this, if you want the lavender essence. Thanks for your kind comment! 🙂
Raymund
October 11, 2023 at 1:47 pmThe use of lavender fettuccine adds an interesting twist to the dish, and I’m sure it’s a feast for both the palate and the senses. Thank you for sharing this lovely and creative recipe!
Cocoa & Lavender
October 17, 2023 at 1:19 pmYou are most welcome, Raymund. The lavender is very subtle and it’s just a tiny bit of herbal flavor to this dish. It’s very special.
Marcelle
October 15, 2023 at 7:30 amThis looks like a beautiful meal to me, David! We are learning to appreciate cooking with lavendar here. Last year I bought a bag of edible lavendar at a local farm and I unfortunately haven’t done much with it. But, you’ve got me motivated to get to work 🙂
Cocoa & Lavender
October 17, 2023 at 1:20 pmI’m so glad to give you an excuse to use your culinary lavender! I think you’ll really like this dish, and I think everybody in the family will!
Davorka
October 25, 2023 at 5:55 amMy oh my….. lemon and lavender are pair made in heaven…… must get these fettucine; but what would you say: is it possible to make them from scratch, maybe? I mean if I add a drop of essence or finely chopped lavender…… I would appreciate to read your opinion …….
Cocoa & Lavender
October 29, 2023 at 6:19 amI would definitely make these from scratch — just include some pulverized lavender blossoms in the dough — it would be perfect! If there are little bits on the dough, you will be able to taste them as you eat!
Christina Conte
November 20, 2023 at 11:22 amOooh, I love this! Light and delicious, perfect for a summertime supper!
Cocoa & Lavender
December 5, 2023 at 3:52 pmIt is really a delicious pasta, Christina. And I am newly in love with black cod.
Brian
January 26, 2024 at 9:49 amThis was outstanding
Love that the lemon & lavender flavor was present but not overpowering at all
The black cod was delicious
Excellent dish
David Scott Allen
January 26, 2024 at 10:29 amThank you so much, Brian. I’m so glad you enjoyed it — black cod is probably my favorite fish these days. Your comment really made my day.