Romeo Oloresisimo 
Romeo
Oloresisimo is a graduate of the Vancouver Community College Culinary Arts
program in 2005.
Following
the completion of his studies Romeo worked at the Fairmont Vancouver Airport.
Romeo is grateful to have worked under such chefs as David Wong, Canada’s
Bocuse d’Or representative for 2009, and Patrick Sinclair.
An
agressive competitor, Romeo carries several medals, including Gold at the 2008
Hot Show Competition in both the team and apprentice categories, and Silver at
the SeaChoice For The Love of Fish competition in 2007.
Romeo is currently sous-chef at A Kettle of Fish and apprentice to executive chef Clement Chan.
Pan Roasted Sablefish
with chorizo, fennel and
green lentil risotto, pickled tomato emulsion.
2 – 6oz fillet of sablefish
pinch - salt/pepper
2 tablespoon of vegetable oil
½ cup of green lentils
1 tablespoon melted butter (unsalted)
¼ cup of white wine (chardonnay)
2 cups of vegetable stock
1 tablespoon of chopped shallot
½ tablespoon of chopped garlic
1 link of chorizo sausage (cooked and sliced into coins)
½ cup of diced fennel
1 tablespoon of soft butter
pinch of salt/pepper
½ cup of favourite vegetables blanched and cut in bite size pieces( baby
carrots, snap peas, grape tomatoes, etc...)
3 medium size Roma tomatoes (quartered)
½ cup of apple juice
1 tablespoon of sherry vinegar or red wine vinegar
1 tease spoon of sugar
½ cup of extra virgin olive oil
1 bay leaf
Fish:
Season fish with salt and
pepper; heat pan with vegetable oil on medium heat. Cook fish meat side slowly
till crispy on low heat then put aside.
Risotto:
In a medium size pot heat the
oil then sweat shallot, garlic and fennel. Add lentils and cook for another
minute till lentils are well coated with the vegetable oil. Add wine and let it
reduce by half. Slowly add vegetable stock and keep stirring; add chorizo half
way through. Cook lentils till tender; check seasoning.
Emulsion:
Put tomatoes, apple juice,
vinegar, sugar, and bay leaf in a pot and let simmer...reduce to about half.
Remove from heat, pull out the bay leaf, and place the rest in a bar blender
then puree. Pass the liquid through a fine chinoa or china cap and place the
strained liquid back to the blender, add olive oil and blend again. Season to
taste.
Can be prepared day before.
Finish:
Finish cooking fish in the
oven, add cooked vegetables with the risotto and quickly heat it up.
Place risotto on a warm plate with fish on top. Put a generous amount of sauce around the plate. Serve immediately.
