Wrapped Atlantic Cod
large pan, heat the bacon fat.
cup bacon fat
t garlic - minced
T brown sugar
cup Balsamic vinegar
dried Morel mushrooms (reconstituted in warm water and halved)
cups chicken stock (boil and reduce by half)
taste salt and pepper
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.
all ingredients and bring to a boil; then, simmer 15 minutes or until
tender. Remove onions from liquid and quarter.
head frisee (discard dark green outer leaves and tops)
haricots vert (blanched in boiling salted water)
T ea. celery, leeks, carrots, all finely diced
cippolini onions, braised and quartered - see following
T Mirin rice wine
T white wine
whole bay leaf
whole coriander seeds
1 Russet potato, cut into 1/4"; dice and deep
fry until golden brown.
pre heat oven to 500°
5 slices of pancetta around each fish piece to cover completely
5.5 - 6 oz Atlantic Cod Fillets
slices pancetta (very thinly sliced)
oz olive oil ("Pomace" quality)
taste black pepper, freshly grounded
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.
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
Top cod with haricots.
Drizzle Morel vinaigrette around each plate and
sprinkle fried potatoes over.
Copyright © 1996 by Michael Mina