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
Showing posts with label black cod. Show all posts
Showing posts with label black cod. Show all posts
Wednesday, September 14, 2011
Sunday, September 19, 2010
1960. BACON-WRAPPED BUTTERFISH served peasant style
yields four servings
4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)
Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.
Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.
In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.
Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.
Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.
bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006
4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)
Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.
Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.
In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.
Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.
Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.
bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006
Wednesday, November 25, 2009
1661. TERIYAKI BACON BLACK COD BLUE CHEESE BURGER
1/4 pound black cod
1/4 cup teriyaki sauce
1 teaspoon oil
1 tablespoon butter
1 handful shiitake mushrooms (sliced)
2 tablespoons teriyaki sauce
1/2 teaspoon sesame oil
2 strips bacon
1 bun
lettuce
tomato
blue cheese
Marinate the black cod in the teriyaki sauce up to over night. Heat the oil in a pan. Saute the black cod in the oil until just crispy. Melt the butter in a pan. Saute the mushrooms in the butter until golden brown. Add the teriyaki sauce and sesame oil and saute until evaporated. Fry the bacon until crispy. Assemble sandwich.
bacon recipe courtesy of: Kevin, Closet Cooking (July 1, 2008), Toronto, Ontario, Canada, lynch.kevin@gmail.com
1/4 cup teriyaki sauce
1 teaspoon oil
1 tablespoon butter
1 handful shiitake mushrooms (sliced)
2 tablespoons teriyaki sauce
1/2 teaspoon sesame oil
2 strips bacon
1 bun
lettuce
tomato
blue cheese
Marinate the black cod in the teriyaki sauce up to over night. Heat the oil in a pan. Saute the black cod in the oil until just crispy. Melt the butter in a pan. Saute the mushrooms in the butter until golden brown. Add the teriyaki sauce and sesame oil and saute until evaporated. Fry the bacon until crispy. Assemble sandwich.
bacon recipe courtesy of: Kevin, Closet Cooking (July 1, 2008), Toronto, Ontario, Canada, lynch.kevin@gmail.com
Friday, October 23, 2009
1628. BACON-WRAPPED BLACK COD, ROASTED with BABY BEETS and MICRO GREENS with BEET BEURRE BLANC
yields four entree-size servings
4 bunches assorted baby beets (about golf ball size)
1/4 cup olive oil, plus 1 tablespoon and 1 teaspoon
sea salt and freshly ground black pepper
3 large red beets
3 shallots, minced
1/4 cup white wine
1/4 cup champagne vinegar
8 ounces butter, cut into small pieces plus 1 tablespoon
ground white pepper
4 (6-ounce) pieces black cod
16 to 20 pieces thinly sliced bacon
2 cups micro arugula
Preheat oven to 375 degrees F.
Scrub the beets, trim the stems and cut off the tails. Place in a baking dish lined with aluminum foil. Toss the beets with 1/4 cup of the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and add about a 1/4-inch of water. Cover the baking dish and bake until the beets are tender, 25 to 30 minutes. Remove from the oven and set aside, covered, to cool. Peel the beets by gently rubbing the skin off of the beet with a paper towel. Slice the beets into very thin rounds or wedges. Set aside until ready to serve the fish.
Peel the 3 large red beets and cut them into wedges. Place the beets in a medium saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until tender about 10 to 15 minutes. Set aside let cool. Puree the beets with 1/2 cup of the cooking liquid. Strain slowly through a fine mesh sieve. Transfer the liquid to a small pan and reduce to 1/4 cup.
Make the beurre blanc in a small pan by combining the shallots with the white wine and the champagne vinegar. Cook until the liquid is almost completely reduced, about 10 minutes. Add 2 tablespoons of the beet reduction. Whisk 8 ounces of butter, little by little, making sure to completely incorporate each addition before adding more. Season the sauce with salt and ground white pepper, to taste, and set aside to keep warm while you prepare the fish. Do not allow sauce to boil or it will separate.
Wrap each piece of cod with about 4 slices of bacon, overlapping the edges slightly, until the entire piece of fish is covered with bacon. Ideally, the edges of the bacon will meet on the skin side of the fish. Place the wrapped fillets on a sheet pan and bake at 375 degrees F for 20 minutes.
In a small bowl, season the micro greens with 1 tablespoon plus 1 teaspoon of olive oil, a pinch of sea salt and ground black pepper.
When ready to serve the fish, heat the beets in a small saucepan with the remaining 1 tablespoon of butter and just enough water to submerge them. Season the beet slices lightly with salt and pepper and serve the beets on the side of the fish.
Serve the cod immediately with the warm beets, beurre blanc and the micro green salad.
bacon recipe courtesy of: Emeril Lagasse, "Seafood Specials," The Essence of Emeril, 2007
4 bunches assorted baby beets (about golf ball size)
1/4 cup olive oil, plus 1 tablespoon and 1 teaspoon
sea salt and freshly ground black pepper
3 large red beets
3 shallots, minced
1/4 cup white wine
1/4 cup champagne vinegar
8 ounces butter, cut into small pieces plus 1 tablespoon
ground white pepper
4 (6-ounce) pieces black cod
16 to 20 pieces thinly sliced bacon
2 cups micro arugula
Preheat oven to 375 degrees F.
Scrub the beets, trim the stems and cut off the tails. Place in a baking dish lined with aluminum foil. Toss the beets with 1/4 cup of the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and add about a 1/4-inch of water. Cover the baking dish and bake until the beets are tender, 25 to 30 minutes. Remove from the oven and set aside, covered, to cool. Peel the beets by gently rubbing the skin off of the beet with a paper towel. Slice the beets into very thin rounds or wedges. Set aside until ready to serve the fish.
Peel the 3 large red beets and cut them into wedges. Place the beets in a medium saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until tender about 10 to 15 minutes. Set aside let cool. Puree the beets with 1/2 cup of the cooking liquid. Strain slowly through a fine mesh sieve. Transfer the liquid to a small pan and reduce to 1/4 cup.
Make the beurre blanc in a small pan by combining the shallots with the white wine and the champagne vinegar. Cook until the liquid is almost completely reduced, about 10 minutes. Add 2 tablespoons of the beet reduction. Whisk 8 ounces of butter, little by little, making sure to completely incorporate each addition before adding more. Season the sauce with salt and ground white pepper, to taste, and set aside to keep warm while you prepare the fish. Do not allow sauce to boil or it will separate.
Wrap each piece of cod with about 4 slices of bacon, overlapping the edges slightly, until the entire piece of fish is covered with bacon. Ideally, the edges of the bacon will meet on the skin side of the fish. Place the wrapped fillets on a sheet pan and bake at 375 degrees F for 20 minutes.
In a small bowl, season the micro greens with 1 tablespoon plus 1 teaspoon of olive oil, a pinch of sea salt and ground black pepper.
When ready to serve the fish, heat the beets in a small saucepan with the remaining 1 tablespoon of butter and just enough water to submerge them. Season the beet slices lightly with salt and pepper and serve the beets on the side of the fish.
Serve the cod immediately with the warm beets, beurre blanc and the micro green salad.
bacon recipe courtesy of: Emeril Lagasse, "Seafood Specials," The Essence of Emeril, 2007
Friday, October 10, 2008
1250. POACHED SMOKED SABLEFISH with BACON, CLAMS and CABBAGE
serves 4
Poached Smoked Sablefish
4 cups milk
4 5-oz pieces wild sablefish (black cod)
2 tablespoons parsley, finely chopped
Fish Velouté Sauce
16 savoy cabbage leaves
1 large carrot, cut into sticks
1 1/2 oz butter
1 tablespoons flour
1 cup fish stock
salt and pepper, to taste
1 tablespoon grainy mustard
20 clams
1 sprig thyme
1 bay leaf
juice of 1 lemon
Bacon Garnish
12 thin strips of bacon
Preheat oven to 350 F. Place bacon between 2 sheets of parchment paper on baking sheet. Top with a second baking sheet and bake in oven until bacon is crisp, about 7 to 10 minutes. Set aside.
For fish velouté sauce, fill large saucepan with water, add salt to taste, and bring to boil. Add cabbage and carrot and boil until just cooked, about 3 to 5 minutes. Set aside.
Melt butter, stir in flour, and cook over low heat until mixture browns slightly. Gradually add fish stock and blend until smooth. Bring to boil, stirring occasionally, until sauce thickens. Simmer 10 minutes and season with salt and pepper to taste.
Place cabbage and carrots in medium saucepan with fish velouté sauce and mustard. Add clams, thyme, and bay leaf and cook over low heat, simmering until clams open. Remove clams and vegetables and set them aside. Continue to cook sauce until reduced by half and it coats back of spoon. Season with lemon juice.
To poach sablefish, in a separate saucepan, bring milk to simmer over medium-high heat. Add sablefish and cook until fish flakes with a fork, about 7 minutes.
Arrange vegetables on a plate and top with sablefish. Drizzle with sauce and garnish with parsley and crisp bacon.
courtesy of: Alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia V6V 3C8 CANADA, 1-800-663-6580
Poached Smoked Sablefish
4 cups milk
4 5-oz pieces wild sablefish (black cod)
2 tablespoons parsley, finely chopped
Fish Velouté Sauce
16 savoy cabbage leaves
1 large carrot, cut into sticks
1 1/2 oz butter
1 tablespoons flour
1 cup fish stock
salt and pepper, to taste
1 tablespoon grainy mustard
20 clams
1 sprig thyme
1 bay leaf
juice of 1 lemon
Bacon Garnish
12 thin strips of bacon
Preheat oven to 350 F. Place bacon between 2 sheets of parchment paper on baking sheet. Top with a second baking sheet and bake in oven until bacon is crisp, about 7 to 10 minutes. Set aside.
For fish velouté sauce, fill large saucepan with water, add salt to taste, and bring to boil. Add cabbage and carrot and boil until just cooked, about 3 to 5 minutes. Set aside.
Melt butter, stir in flour, and cook over low heat until mixture browns slightly. Gradually add fish stock and blend until smooth. Bring to boil, stirring occasionally, until sauce thickens. Simmer 10 minutes and season with salt and pepper to taste.
Place cabbage and carrots in medium saucepan with fish velouté sauce and mustard. Add clams, thyme, and bay leaf and cook over low heat, simmering until clams open. Remove clams and vegetables and set them aside. Continue to cook sauce until reduced by half and it coats back of spoon. Season with lemon juice.
To poach sablefish, in a separate saucepan, bring milk to simmer over medium-high heat. Add sablefish and cook until fish flakes with a fork, about 7 minutes.
Arrange vegetables on a plate and top with sablefish. Drizzle with sauce and garnish with parsley and crisp bacon.
courtesy of: Alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia V6V 3C8 CANADA, 1-800-663-6580
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