Pacific Cod, Roasted Brassicas

Cod_Brassicas_photo-credit-Davontea-Norfleet-

PRESS

Executive Chef Trevor Kunk

Serves 4

Roasted Brassicas

1/2 cup broccoli rabe leaves and florets, finely chopped

1/2 cup broccoli florets, finely chopped

1/2 cup cauliflower: white, romanesco, cheddar, purple, finely chopped

1/2 cup Tuscan kale, finely chopped

1/2 cup green cabbage, finely chopped

1/2 cup red cabbage, finely chopped

1/2 cup Brussels sprouts leaves, finely chopped

7 tsp vegetable oil

Salt and pepper

Juice of one lemon

2 tsp minced chives

Zest of 1 lemon, finely chopped

1 tbs capers

Method

Roast the first 8 ingredients over very high heat in vegetable oil until charred and a very deep brown, almost black. Season with salt and pepper, lemon juice, chives, lemon zest, and capers. Cool and mix all together.

Cod

Four 6-8 oz fillets of cod, skin on and scored

Salt and pepper

3 tsp vegetable oil

1 tbs butter

Coarse salt

Method

Heat a nonstick pan over very high heat. Season fish with salt and pepper. Add vegetable oil and let the pan start smoking gently. Add fish, skin-side down, and cook for 30 seconds.

After 30 seconds, add butter and let brown gently for 30 more seconds. Turn fish and let it continue to cook for 1 minute. Move fish from the pan, and drain on a paper towel. Re-season with coarse salt and serve over the mixed brassicas.

Wine Pairing

2012 Kenefick Ranch “Pickett Road White” (Marsanne, Grenache Blanc, Viognier), Calistoga

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