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