March- Potato Crusted Jail Island Cod w/ Braised Savoy Cabbage
Yields 4 Servings
Ingredients
2 each baking potatoes (80 ct.)
4 oz. unsalted butter, melted
6 oz. Indian Ridge cod
1 lb. fingerling potatoes, halved
1 cup pearl onions, peeled and halved
2 Tbsp fresh thyme, stemmed
1 tsp Kosher salt
2 Tbsp extra-virgin olive oil
¼ cup slab bacon, cut Into ¼” strips
½ cup Empire Apples, ¼” dice
1 Tbsp Caraway Seed
4 cups Savoy cabbage, cored and sliced 1/8”
2 cups chicken broth
2 Tbsp unsalted butter
½ cup veal demi glace
2 Tbs extra-virgin olive oil
Preparation Instructions
For the cod:
- Peel and rinse the potatoes. On a mandolin set to about 1/32”, slice the potatoes. Cover with a damp towel.
- Brush 4 pieces of deli paper generously with melted butter. Lay out potato slices in a shingle pattern, over-lapping about 1/3 over the previous row. The potato pattern should be wide enough and long enough to wrap a 6 oz piece of Cod with about 1” of over-lap. Brush generously with melted butter and season with salt and pepper.
- Place a piece of cod on the front edge of each potato pattern. Working away from you, gently wrap each piece making sure not to slide or damage the potato pattern.
- Place each wrapped cod in deli paper in the refrigerator for 10 minutes to let it set up.
- Remove the cod from the refrigerator and unwrap the deli paper. In a non-stick saute pan over medium high heat, sear each piece of cod until the potato crust is golden brown. Place each piece on a wire rack on a sheet pan and reserve for service.
For the fingerling potatoes:
- Toss the fingerling potatoes and pearl onions with fresh thyme, olive oil and salt and pepper. Spread out on a sheet pan cut-side down and roast at 400ºF until tender and golden brown, about 15-20 minutes. Keep warm.
For the cabbage:
- In a saute pan over medium heat, render the bacon. Add the apples and saute for 2 minutes until lightly brown. Add the caraway, cabbage and chicken broth. Bring to a simmer and cover, braising for 5-to-10 minutes. Season and keep warm.
To serve
Place the cod portions in a 400ºF oven and roast until cooked through, about 10 minutes. Arrange fingerling potatoes and cabbage on long rectangular plate. Lean cod on cabbage and spoon warm veal demi glace and extra virgin olive around. Serve immediately.
