recipe Archives - Queen Charlotte Lodge

There’s something about sharing a meal with those you love, especially if you’ve prepared it yourself. Now pair that with this incredible seared scallop recipe, and it makes for an amazing dinner to send off the summer.

Materials

Romesco

60g Raw Hazelnuts
54g Slivered Almonds
1 small can | Diced Fire Roasted Tomatoes, drained
1 small jar | Roasted Red Peppers, drained
3 Garlic Cloves
30ml Sherry Vinegar or Red Wine Vinegar
2g Smoked Paprika
2g Kosher Salt
75ml Olive Oil

Scallops

10 large Scallops, of choice
Few knobs of Butter for basting
Salt + Pepper, to taste

Method

Toast nuts in dry pan
Place toasted nuts and remaining romesco ingredients in a food processor, pulse until smooth
In a hot skillet, sear scallops on both sides
After a hard sear, place butter in pan and baste scallops
Nicely smear the romesco on your plate, top with warm scallops
Enjoy!

If you are a lover of seafood, like us, then you’ll love these Dungeness Crab Cakes. Our twist on a classic, turn your Taste of B-Sea order into this delicacy. Enjoy as an appetizer or as the main event.

Materials

x2 large eggs
12ml mayo
7ml Worcestershire
2.5g Old Bay seasoning
60g finely chopped celery
60g finely chopped white onion
5g fresh, chopped parsley
40g Panko
500g of lump, crab meat
Salt + Pepper

Method

Sauté celery and white onion with a few drops of oil until translucent. Cool once ready
Mix all ingredients together, season and a fry small amount in a pan to taste. Adjust seasoning as needed
Form mixture into cake, to the size of your choice
Sear both sides of crab cakes in an oiled non-stick skillet, until golden
Finish in oven as needed (depending on size)
Enjoy!

Don’t worry if you’ve moved through your supply of Dungeness Crab, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are OceanWise and come from some of the most sustainable fishers in the world using the most eco-friendly methods.

To learn more and to place your order, contact us | 1-800-688-8959

For a month now guests have been arriving for the first class fishing adventure of their dreams – The 2024 season is in full swing! If you have joined us at the Lodge before, we can’t wait to see you again, and if it’s your first time, we’re excited to introduce you to the QCL experience!

In anticipation of your trip, our Concierge team will be, or has been, in contact with you to plan the finer details of your stay.

UNIQUE DINING EXPERIENCES

There will be no shortage of food during your trip, but we do have two optional dining hot spots available for our guests this summer, both available by reservation only. Don’t miss out and be sure to book your spot in advance! For those of you who have joined us before, don’t worry our chef’s have worked hard to reimagine these unique dinners.

{Reimagined!} The Buoy, a Japanese-Inspired Experience | This space is a perfect opportunity for guests looking for a one-of-a-kind special experience. Sit back and enjoy not only amazing eats and first-class service, but amazing forest views. Inspired by Teppanyaki, this semi-private dinner features our chef’s take on the traditional Teppanyaki meal with a West Coast twist.

The Bell Ringer Seafood Boil | Where East and West coast mix, the Bell Ringer Seafood Boil is our popular social dining experience on the dock. Indulge in an abundance of seafood including Lobster Tail and Dungeness Crab accompanied by our Prime Rib Bones and all the fixings. Enjoy dinner with a backdrop of the Lodge and Naden Harbour with a upbeat, lively atmosphere.

TWIN CREEK SPA + FITNESS CENTRE

Did you know that fishing can be relaxing to the mind and soul, but taxing on the body? Treat yourself, or your guest, to a relaxing treatment at our Twin Creek Spa; the perfect way to complete your fishing and adventure package!

Twin Creek Spa has limited availability each day and books quickly. We strongly urge that you book an appointment prior to your arrival. You can do so online at QCL Twin Creek Spa.

Should a visit to our Fitness Centre for a quick workout or our hot tub and sauna be top of mind – don’t forget your running shoes and swimsuit to take advantage of these amazing amenities.

PERSONALIZED EXPERIENCE

Whether you are visiting with family, friends or treating employees or clients to a fishing adventure, there are many opportunities offered to go above and beyond for them. From meeting spaces, private dinners and events, fishing derbies, celebrations, to custom apparel, our hospitality team looks forward to adding these details into your stay.

Don’t hesitate to contact us today to review your trip and any special requests that you might have.

Summer is almost upon us, and with summer comes first class fishing trips and fish you can turn into delicacies. The warm weather of the summer calls for our chef’s salmon burgers, to be enjoyed on the patio with friends. Don’t forget to tell them how you brought this one into the boat, among your other fishing tales!

Materials

650g of skinless salmon *This is a great way to use salmon scraps
2 shallots, finely diced
1 lemon, juiced and zested
1 egg
50g Breadcrumbs
10g Pickles, chopped
15g Capers, chopped
2g Fresh Dill, chopped
5ml Worcestershire sauce
5ml Tabasco sauce
S+P to taste

Method

Place salmon in a food processor or chop by hand. Pieces should be small, but not fine as you want to have chunks.
Mix chopped salmon and all other ingredients together in large bowl.
Scoop small spoonful of mixture in small pan with a few drops of oil and cook to taste, adjust seasoning and taste again
Form salmon patties on small squares of parchment paper to ease transfer to cooking pan
Heat large pan with natural oil of choice, sear both sides, and cook salmon patties until desired doneness.
Serve on warmed bun with topping and sides of choice.
Enjoy!

Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

We’re only a few weeks away from another season of first class fishing! Which means that soon enough you’ll be bringing your catch home to enjoy while sharing stories of your time on the water.

Prepare your Halibut with this Signature Series recipe before your trip, or after. Our chef’s have crafted this to enjoy at any point of the year, with your favourite side dishes.

Materials

4x 170g Halibut Fillets
2g Garlic Powder
2g Paprika
4g Salt
1g Ground Black Pepper
30ml Neutral Cooking Oil
225g Butter
1x Medium Lemon, cut in half

Method

Mix spices together and use to season halibut fillets
In large saute pan place halibut fillets down and sear both sides until both are golden brown, cook 2-4 minutes on each side.
Remove fish from pan once ready, add butter into the hot pan and melt.
Simmer butter for 1-2 minutes and then add juice of lemon.
Simmer sauce for 2-3 minutes while stirring often.
Plate the fish alongside your preferred sides and drizzle lemon butter over top of the Halibut.
Serve and enjoy!

Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

We strive to push the boundaries when it comes to the level of service we offer and are always looking at new, exciting ways to make the QCL Experience more memorable than the last.

Experiencing fishing first class extends beyond the water into our dining room, with dishes that will create memories all on their own.

Our Food and Beverage team has been hard at work, all off-season, preparing for opening day, May 2024. To those that will be joining us this summer, we have come up with various new offerings for you enjoy!

When it comes to beverages, our team definitely knows how to build a well-rounded menu! On the wine front, we have kept several guest favourites around, such as Austin Hope Cabernet Sauvignon, while updating with some new options like 1 Mill Road Pinot Noir Rose from Naramata, BC. Other than our wine list, we have also updated our QCL cocktail recipes as well as the addition of a couple new canned beverages for our guests to sip on their day on the water.

Not only can we curate an excellent bar list for our guests, but the team has been busy tasting, sourcing and planning exciting new dishes for our guests as well. A few notable items to look forward to would be our Boursin Stuffed Chicken Supreme that will be served in the Main Lodge Dining Room or our Chorizo Hash Bowl that will be available for breakfast in the Main Lodge. Also watch out for our new Après Pêche snacks, exclusively at the Bell Ringer, after your daily fishing adventure.

Remote dining like you’ve never experienced before!

We are thrilled to share this piece of your QCL Experience with you.

We’re back with another Signatures Series recipe to wow your family or your guests. Our Back of House team has done an excellent job creating dishes that are easy to prepare and worth adding to your dinner lineup. This Ginger Soy Lingcod is a great addition to any plate.

Materials

Lingcod Fillets | 4 x 170g
Ginger Slices | x4
Cooking Oil | 60ml
Honey | 30ml
Shallot, finely minced | x1
Garlic clove, finely minced | x1
Soy Sauce | 125ml
Fresh cracked black pepper

Method

In a wok, heat oil.
Add ginger slices to the wok, lightly fry then discard.
Place Lingcod in the same wok and sear for 5 minutes on each side. Remove the fish and keep warm.
Add shallots and garlic to the same wok and saute slightly. Add honey and soy sauce and reduce until syrup. Pour over fish.
Pour the sauce over the fish, paired with your choice of sides. Serve and enjoy!

Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

Our Back of House team has prepared another QCL Signatures Series dish for you to prepare at home! Whether you are enjoying with guests or family, this Chili Crab will enhance any dinner.

Materials

Dungeness Crab, broken down | 4
Shallots | 3
Ginger | 3-ince piece
Red Chilis | 3
Ketchup | 30ml
Shrimp Paste | 5ml
Cooking Oil | 30ml
Chicken Stock | 360ml
Rice Wine Vinegar | 30ml
Sweet Chili Sauce | 120g
Green Onion, chopped | 1
Butter | 50g
Soy Sauce | 30ml
Palm Sugar | 30ml

Method

In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste. Pulse until it combined, forming a paste.
Heat oil in a wok over medium heat, add the chilli paste and cook for five minutes, stirring occasionally.
Add the crab pieces into the wok and stir until they are fully coated. Allow the crab to absorb the flavours and colouring until it begins to turn red/orange in colour.
Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until combined. The crab should be fully orange by now. Place a lid on top, allowing the mixture to simmer for 15 minutes.
Remove the crab legs and head, plating on a shallow dish.
Add butter and green onion to the sauce and stir to combine.
Pour the sauce on top of the plated crab, garnishing with cilantro.
Serve and enjoy!

Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

As the winter months pass us by, we are back with another QCL Signature Series recipe. This time featuring Smoked Salmon, Beets and a Goat Cheese Dressing – A salad perfect for lunch or in addition to dinner.

Materials

3 Beets, medium sized
90ml Olive Oil
115g Goat Cheese
60ml Buttermilk
15ml White Wine Vinegar
5g fresh chopped Dill
200g sliced Smoked Salmon
150g Arugula
½ Avocado, sliced
2 Green Onions, sliced
½ Lemon

Method

Preheat oven to 400 F
Rub beets with 30ml of Olive Oil and Salt + Pepper
Once seasoned, place beets on a baking sheet lined with aluminum foil and roast in oven for 40 mins
Remove from oven, peel and slice (or dice) to your liking
In a food processor combine Goat Cheese, Buttermilk, White Wine Vinegar, Olive Oil, half of the Dill, and Salt + Pepper to taste. Mix until smooth.
Separate slices of the Smoked Salmon and sliced Avocado
Dress Arugula and Green Onions with dressing. Place on bottom of serving dish
Place Smoked Salmon, Beets, Avocado and remaining Dill on bed of Arugula
Drizzle with more Goat Cheese Dressing, to your liking, and finish with a squeeze of fresh Lemon

Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

The New Year is officially in full swing and we’re here to bring you another QCL Signatures Series recipe.

Straight from our Chefs to you, the Herb Crusted Halibut. This recipe is nostalgic for us, as it was featured on our Main Lodge A La Carte menu, many years ago. Who remembers it?!

Change up your weeknight dinner routine with this Herb Crusted Halibut – Pair it with your favourite side dish and a glass of white! A quick, easy and delicious meal made with your QCL catch.

Materials

4x 170g Halibut Fillets
65g Panko
20g chopped Parsley
15g chopped Dill
15g chopped chives
15ml Olive Oil
5g Lemon Zest
6g Salt
2g Ground Black Pepper

Method

Preheat the oven to 375° F.
Line baking sheet with parchment paper.
Mix all ingredients, except the halibut, together.
Pat dry halibut and lay out on baking sheet.
Generously spoon the bread crumb mixture fillets and lightly press.
Bake in the oven until crumb topping is lightly browned and fish flakes easily with a fork, approximately 10 to 15 minutes.

Serve and enjoy with your loved ones!

Don’t worry if you’ve moved through your delicious catch already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

QCL Signatures Series | Seared Scallops with Romesco

QCL Signatures Series | Dungeness Crab Cakes

The Little Things

QCL Signatures Series | Salmon Burgers

QCL Signatures Series | Halibut with Lemon Butter Sauce

First Bites | A Sneak Peek at our New Menus

QCL Signatures Series | Ginger Soy Lingcod

QCL Signatures Series | Chili Crab

QCL Signatures Series | Salmon and Beet Salad

QCL Signatures Series | Herb Crusted Halibut

QCL Signatures Series | Seared Scallops with Romesco

Thank You | QCL Crew

A Wrap on 2024

Kingfisher Report | August 31, 2024

My First QCL Experience