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Chef Michael Mina

Pancetta Wrapped Atlantic Cod

serves 4

Morel Vinaigrette

  • 1/4 cup bacon fat
  • 2 shallots
  • 1 t garlic - minced
  • 1 T brown sugar
  • 1/2 cup Balsamic vinegar
  • 10 dried Morel mushrooms (reconstituted in warm water and halved)
  • 2 cups chicken stock (boil and reduce by half)
  • to taste salt and pepper
In large pan, heat the bacon fat.
Add shallot and caramelize.
Add garlic and cook 2 minutes.
Add brown sugar and balsamic and bring to boil.
Add morels and reduced chicken stock - bring to a boil and then simmer for 20 minutes.
Season with salt and pepper to taste.
Set aside at room temperature.



Salad
  • 1 head frisee (discard dark green outer leaves and tops)
  • 20 haricots vert (blanched in boiling salted water)
  • 1 T ea. celery, leeks, carrots, all finely diced
  • 4 cippolini onions, braised and quartered - see following
  • 4 cippolini onions
  • 2 T Mirin rice wine
  • 4 T white wine
  • 1 t salt
  • 1 whole bay leaf
  • 6 whole peppercorns
  • 6 whole coriander seeds
Combine all ingredients and bring to a boil; then, simmer 15 minutes or until tender. Remove onions from liquid and quarter.

1 Russet potato, cut into 1/4"; dice and deep fry until golden brown.


Atlantic Cod

pre heat oven to 500° F.
  • 4 5.5 - 6 oz Atlantic Cod Fillets
  • 20 slices pancetta (very thinly sliced)
  • 2 oz olive oil ("Pomace" quality)
  • to taste black pepper, freshly grounded
Wrap 5 slices of pancetta around each fish piece to cover completely
Season with black pepper to taste.
Heat heavy oven-proof (blackened cast iron best skillet and add oil

Evenly brown fish on all sides.
Place in 500 degree oven on rack in pan and cook approx. 4-5 minutes.


To plate

1 T butter

Toss frisee with 2 oz morel vinaigrette; season with salt and pepper.
Warm the remaining vinaigrette in sautÈ pan with diced celery, leeks, carrots, and cippolini onions.
Place haricots in oven with 1T soft butter.

Heat in a 500 degree oven for 5 minutes

Place frisee in center of plate; place cod on top of frisee.

Top cod with haricots.
Drizzle Morel vinaigrette around each plate and sprinkle fried potatoes over.


Copyright 1996 by Michael Mina




 

 


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