2320. SABLEFISH with GALA APPLE, SAVOY CABBAGE and PEPPER BACON RIESLING BUTTER SAUCE

serves four


4 8-ounce black cod fillets, skin on
4 oz butter
1/2 cup of dry Riesling
4 slices of crisp pepper bacon
1 slice crisp bacon strip julienne
8 oz of Napa cabbage thinly sliced
1 each peeled and cored wedged Gala apple
1 tablespoon fresh thyme leaves
Kosher salt and pepper
3 tablespoons olive oil

Preheat oven to 350°F. Heat olive oil in a nonstick ovenproof sauté pan over medium-high heat. Place fillets flesh side down in the pan and sear until nicely browned, being careful not to burn, about 3 to 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers of the fillets are pearly white, about 5 minutes.

For Sauce: In medium size pre-heated fry pan add olive oil and sauté apples, Napa cabbage quickly stir a few times, about 2 -3 min. Add fresh thyme leaves and sliced crisp bacon. Finish with dry Riesling, season with salt and pepper. Remove fish from oven and slowly stir in butter to saute pan. Season with salt and pepper. Drizzle Riesling butter over and around cabbage and apples. Garnish with bacon slice


bacon recipe courtesy of: Charles Ramseyer, Today Food