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Holiday Dinner
Menu 2005
 

The Modern
9 West 53rd Street
New York, New York 10019-5497
212-333-1220

 

Chatham Cod Crusted with Chorizo, White Navy Bean Puree, and Xeres Vinegar Jus
Chef Gabriel Kreuther of The Modern – New York, NY
Adapted by StarChefs.com

Yield: 8 Servings

Ingredients:

    Puree:
    (Yields approximately 5 ½ cups)
  • 1 pound large potatoes, peeled
  • 10 ounces white navy beans, presoaked in cold water overnight or for several hours
  • 1 thick slice smoked bacon
  • 3 ounces Xeres vinegar
  • 5 ounces butter, softened and cut into small pieces
  • 1 cup chicken stock
  • Salt and pepper to taste

    Sauce:
    (Yields approximately 7 ounces)
  • 1 cup rich chicken stock
  • 3 ounces Xeres vinegar
  • 6 ounces butter
  • Salt and pepper to taste

    Cod:
  • 8 thick cod fillets, 5-6 ounces each, skinned
  • 1 egg yolk
  • 1 chorizo sausage, 8 ounces, sliced thin
  • 3 ounces olive oil
  • 2 Tablespoons chopped fine herbes, such as chives, parsley and tarragon

Method:

For Puree:
Cook the potatoes in salted water until fork tender. Place beans in a pot with 3 cups of water; add the slice of bacon, and cook for about 30 minutes, or until tender. Strain the beans very well, remove the bacon and smash the beans with a fork. Combine the mashed potatoes with the beans, and add the vinegar. Stir the butter into potato bean puree, and mix until smooth. (This all needs to be done while the ingredients are hot). If it is too thick, add the chicken stock as needed. Season with salt and pepper to taste.

Note: Keep 4 Tablespoons cooked whole beans for garnish.

For Sauce:
Reduce the chicken stock by 2/3. In another pot reduce the vinegar by 1/2. Combine reduced stock and vinegar. Add butter, and season to taste with salt and pepper. Mix in blender and set aside.

For Cod:
Baste each fillet on the side where the skin was removed with the egg yolk, and arrange the chorizo in overlapping layers on top of the fish to look like scales.

Preheat oven to 325° F. Heat a non-stick frying pan over medium-high heat and add olive oil. Place the fish with the chorizo side down into the pan, and cook about 2 minutes or until golden brown. Carefully flip the fish over with the chorizo side facing up. Finish cooking the other side of the fish in the oven for about 2 minutes.

To Assemble and Serve:
Place one large spoonful of bean puree on one side of each serving plate. Place the fish, chorizo side up in the center, and scatter some of the whole beans around it. Drizzle the sauce around the plate and sprinkle with some chopped herbs.

Wine Pairing:
2001 Pinot Noir, Donum, Carneros

  • Biography of Gabriel Kreuther
  • Pairing Alsatian Wines with Food
  • Forum: The Modern at the MoMA

  •    Published: December 2005
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