Cod With Leeks And PotatoesFrom dond 7 years ago
- 5 shallots, peeled and finely diced shopping list
- ½ cup dry red wine shopping list
- ½ cup red wine vinegar shopping list
- 3 garlic cloves, peeled shopping list
- ½ lb leeks (white part only), cut into a medium dice shopping list
- ½ lb potatoes, peeled and cut into small dice shopping list
- ½ cup white wine shopping list
- 1 cup fish stock shopping list
- 4 cod fillets, about 7 ounces each shopping list
- 3 ounces unsalted butter shopping list
- ½ cup grape seed or vegetable oil shopping list
- 3 Tbsp chopped chives shopping list
- 2 ounces red cabbage, julienned very thin shopping list
How to make it
- Put the shallots, red wine, and red wine vinegar in a non-reactive pot and simmer gently for about 15 minutes, until the shallots are very tender and the liquid has reduced considerably. It should get thick, but don't let it dry out and start to burn.
- Blanch the garlic three times, three minutes each time, changing the water after each blanching. Place the blanched garlic in cold water, and when cool, slice garlic lengthwise into strips.
- Season the leeks and potatoes with salt and freshly ground black pepper, and sweat them in an ounce of butter over medium heat for abut three minutes.
- Add the white wine to the leeks and potatoes and continue simmering for about 5 more minutes, until the wine reduces and the vegetables (especially the potatoes) start to soften.
- Add the fish stock to the leeks and potatoes and simmer for 5 more minutes.
- Season the cod fillets with salt and pepper. Heat a sauté pan over medium high heat. Add one ounce of oil.
- Add ½ ounce of butter and place the fish fillets in the pan, skin side up. Cook until the fillets are brown on one side, then turn them over and cook just until done. Be careful not to overcook them.
- In another sauté pan, heat the remaining oil and sauté the garlic slices until they are light brown. Be very careful not to burn them.
- Add the remaining ounce of butter to the leeks and potatoes and whisk until the butter is melted. Continue stirring for a minute or two, then place the warm, thick potato/leek mixture on four soup plates. Lay a fish fillet on top.
- Add ½ ounce of butter to the reduction of shallots, wine, and wine vinegar and melt over low heat, stirring constantly. Add 1 Tbsp chopped chives. Put one Tbsp of this mixture on top of each fish filler. Sprinkle with the remaining chopped chives, a bit of the julienned cabbage and a few slices of the sautéed garlic.
- Note: When you sauté the fish fillets, make sure your pan is actually hot enough -- if you dump the fillets into a pan that is just warm, your fillets are going to take forever to cook and they're going to come out gummy. Not the effect you're looking for. Fish stock should be relatively easy to find (probably frozen) in any quality grocery or specialty food store. You can always make your own -- there are plenty of online recipes.
The Cookdond Rockville, MD
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