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“Oh My Cod”
Serves Six
- from David Burke’s New American Classics
¼ cup clarified butter
1 large potato, peeled and
diced
¼ lb bacon, diced
2 stalks celery, diced
1 medium onion, diced
1 medium carrot, diced
1 red bell pepper, cored, seeded, membrane
removed, and dice3d
2 tsp Old Bay Seasoning
Coarse salt
2 tbsp fines herbes
2 tsp fresh lemon zest
2 tbsp peanut oil
6 6-oz cod fillets
Freshly ground black pepper
Tomato vinaigrette
1 cup celery leaves, optional
½ cup flat-leaf parsley
leaves, optional
Heat the clarified butter in a medium sauté pan
over medium heat. Add the potatoes and sauté for
about 15 minutes, or until the potatoes are golden brown. Remove
them from the heat and set aside.
Combine the bacon and water in a large sauté pan
over medium-high heat. Fry for about 6 minutes or
until the water has evaporated and the bacon is crisp. Stir
in the shrimp and sauté them for 3 minutes. Add
the celery, onion, and carrot and cook, stirring frequently,
for about 7 minutes, or until the vegetables have sweat
their liquid but not taken on any color. Stir in
the bell pepper and sauté for an additional 3 minutes. Add
the Old Bay Seasoning and salt to taste. Stir in
1 tsp of the lemon zest and remove the pan from the heat. Set
it aside and tent it lightly with aluminum foil to keep
it warm.
Heat the peanut oil in a large, nonstick sauté pan
over medium-high heat. Season the cod with salt and
pepper and lay the cod into the hot pan. Sear it
for about 4 minutes, or just until the outside is nicely
browned and crisp. Turn and cook it for another 5
minutes or until the remaining side is crisp and the cod
is cooked through but still most.
Pour a circle of vinaigrette into the center of each of
six plates. Mound and equal portion of the “hash” in
the center of each plate. Place a piece of cod on
the hash on each plate and, if desired, garnish with some
celery and parsley leaves and a sprinkle of the remaining
lemon zest.
Tomato Vinaigrette
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