Passion for Pork

Recipe: Chef Michael Stadtländer’s Panfried Alberta Whitefish Wrapped with Smoked Pork Back Fat on Creamed Lentils, Red Beet-Horseradish Sauce

Sharman - Thursday, March 12, 2015


On Thursday March 12, 2015 I had the pleasure of attending the Chef in Residence luncheon at Northern Alberta Institute of Technology’s Ernest’s dining room. The chef in residence program provides students in NAIT’s School of Hospitality and Culinary Arts with the opportunity to learn from some of the best chefs in North America.

This year, renowned Canadian chef-farmer Michael Stadtländer, was selected to mentor the next batch of culinary students at NAIT. Originally from Germany, Chef Stadtländer has become synonymous with the sustainable food movement. In 1993, Stadtländer and his family moved to a 100-acre farm near Collingwood, at the top of Ontario’s Niagara Escarpment, where they could live on the land. Eigensinn Farm has become an internationally celebrated destination for gourmets.

Our three-course meal today was packed with local ingredients, incorporating the best of what is available in Alberta. Thankfully, I was able to score the recipe for the first dish we enjoyed. This recipe was written using using pork from the pigs raised on Chef Stadtländer’s farm; however, I am confident this champion of eating local would encourage us all to find and support a local producer of pork speck (fat) and substitute it for this recipe.

Panfried Alberta Whitefish Wrapped with Eigensinn Farm Smoked Pork Back Fat on Creamed Lentils, Red Beet-Horseradish Sauce

Stadtlander 4
Chef Michael Stadtländer

Fish Stock:

all bones from Whitefish no gills (roughly cut)
7 whole onions (small dice)
4 whole carrots (small dice)
2 bunch celery (small dice)
750mL riesling
100mL sunflower oil
1 bunch tarragon
1 bunch thyme
6 bay leaves
40 crushed juniper berries
1 tbsp white peppercorn


1. sweat vegetables in sunflower oil

2. add fish bones and add white wine

3. add cold water just enough to cover

4. add herbs and spices

5. simmer for 30mins and strain

6. once strained, reduce by half

7. always important to skim as the stock is on simmer


120g portioned whitefish per person
1.5kg Eigensinn Farm smoked pork back fat (sliced thinly)
150 savoury sprigs

Creamed Lentils:

2kg lentils du Puy style (soaked over night)
400g dijon mustard
3L apple cider
1L 35% cream
4L chicken stock
10 garlic bulbs (finely chopped)
20 whole onions (finely diced)
1kg Eigensinn Farm Speck (finely diced)
150mL maple syrup
1 bunch thyme
8 bay leaves
80 mL apple cider vinegar
salt and black pepper to taste


1. render speck and add the onions and garlic

2. roast until onions and garlic are caramelized

3. add lentils, thyme, bay leaves, 3L apple cider, 4L chicken stock and cook until tender

4. once most of the liquid is gone, add 400g dijon mustard, 1L of cream, 80mL apple cider vinegar and 150mL maple syrup

5. salt and pepper to taste

Red Beet Glaze:

2L red beet juice
2tbsp apple cider vinegar


1. reduce beet juice and apple cider vinegar into glaze

Horseradish Sauce:

1.5L reduced fish stock
200g butter
750mL 35% cream
800g fresh horseradish (grated) – depends on how strong the horseradish is


1. cook fish stock and cream

2. add 200g butter, grated horseradish and blend in thermomixer

3. a la minute, swirl beet glaze in with horseradish sauce