|  home | feedback | help          


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.

  • 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



 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy