Sous Chef Raoul Whitaker

Leek-Roasted Filet of Cod
with Garlic Butter, Lemon, Herbs, Roasted Root Vegetables, and Bacon Fat–Roasted Potatoes

Serves 6 to 8
1 deboned and descaled filet of cod (about 4 pounds)
Salt and pepper to taste
3 tbs garlic, minced
4 tbs butter
1 lemon, zested
2 leeks, diced
1 cup white wine
6 Idaho potatoes
2 cups rendered bacon fat or duck fat
1 butternut squash, peeled and diced into 1-inch cubes
20 baby carrots, peeled
20 pearl onions, peeled
30 button mushrooms, washed 1/2 cup extra-virgin olive oil
2 thyme sprigs
2 rosemary sprigs
1/2 bunch parsley, chopped

For the Cod
Rub the filet with salt, pepper, minced garlic, butter, and lemon zest.
Place the diced leeks and white wine in a roasting tray, and place the fish on top. Roast in the oven at 350°F for approximately 20 minutes.

For the Roasted Potatoes (to be cooked the night before)
Peel and cut potatoes into quarters. Boil until tender. Drain off water and shake until they appear slightly fluffy. Set aside and let cool overnight.

For the Roasted Potatoes (day of)
In a roasting tray, heat up the rendered fat in the oven. Place potatoes into the fat and roast at 350°F until golden brown and crispy, approximately
40 minutes.
Do not overcrowd the roasting tray, and be sure to continuously rotate potatoes so they cook evenly.

For the Roasted Vegetables
In a large bowl, toss vegetables with extra-virgin olive oil, thyme, rosemary, salt, and pepper.
Place in roasting tray and cook until tender at 350°F for approximately 30 minutes.

PAIR WITH: 2013 Domaine de la Perriére Sancerre. Sancerre is one of the most spectacular representations of sauvignon blanc available. The herbal notes of the wine will beautifully complement the rosemary, thyme, parsley, and leeks in this dish while the piercing acidity will complement the duck/bacon fat, and squash.

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