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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