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Cod Cheeks with Parsley Shallot Sauce
Adapted from Bob Kinkead
Published April 2004

Yield: 6 servings

24 cod cheeks, about 2 ounces each
2 1/2 eggs
1/2 cup milk
1/4 cup all-purpose flour
2 1/2 teaspoons extra virgin olive oil

Parsley Shallot Sauce

1/8 cup unsalted butter, cut in 1/2-ounce pieces
3 shallots, peeled and minced
1 clove garlic, minced
1/2 cup very dry white wine
1 large lemon, grated and juiced
1/2 cup Italian parsley, leaves only, coarsely chopped
Sea salt and freshly cracked black pepper

Trim the cod cheeks of any sinew, wash and pat dry. Make an egg wash with the milk, the two eggs and add salt and pepper. Salt and pepper and dredge the cheeks in the flour, shaking off the excess. Dredge the cheeks in the egg wash.

In a sauté pan over high heat add the olive oil and when hot add the cod cheeks. Cook for 3 minutes until golden brown on one side, turn and add a 1/2 ounce of butter to the pan and sauté until the other side is golden (2 more minutes or so). Cooking times may vary. Remove from the pan and keep warm.

Wipe out the pan and bring to medium-high heat. Add 1/2 ounce of butter to the pan and when hot, add the shallots and garlic. Sauté until just starting to brown. Deglaze with the white wine and reduce by one half. Add in the lemon juice and grated rind and whisk in the remaining butter until it thickens. Add the chopped parsley and adjust seasoning.

To serve, place four cod cheeks on each of 6 warm bowls, pour the Parsley Shallot Sauce over them and serve at once.

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