Day Boat East Coast Cod Wrapped in Speck, Sweet Peas, Morels and Parmesan Emulsion

Day Boat East Coast Cod Wrapped in Speck, Sweet Peas, Morels and Parmesan Emulsion

servings
4

Ingredients
















Cooking Instructions

For emulsion:


1

In small pot, combine parmesan rind, milk and 1 tablespoon of the butter. Heat slowly and steep for 30 minutes; strain. Stir in soy lecithin, season with salt and set aside.


For sweet peas and morels:


1

Heat 1 tablespoon of the butter and 1 tablespoon of the oil in small sauté pan over low heat. Add the shallot and mushrooms; sweat 10 to 15 minutes, until tender. Stir in peas; set aside.


2

Fro cod: Heat oven to 500°F. Heat oven proof sauté pan over high heat; remove from heat. Add 1 tablespoon of the oil. Place cod, skin side down, in pan. Season with salt. Place pan in oven. Cook 6 to 8 minutes or until fish flakes. Remove pan from oven and add 3 tablespoons of the butter, the thyme and garlic. Baste fish and remove from pan. Cover fish with a piece of speck.


3

Final preparation: Warm peas and mushrooms; stir in parsley and lemon juice. Divide evenly among 4 plates. Top with fish. Using hand blender, foam the parmesan cream and spoon over fish.


Ingredients
















Cooking Instructions

For emulsion:


1

In small pot, combine parmesan rind, milk and 1 tablespoon of the butter. Heat slowly and steep for 30 minutes; strain. Stir in soy lecithin, season with salt and set aside.


For sweet peas and morels:


1

Heat 1 tablespoon of the butter and 1 tablespoon of the oil in small sauté pan over low heat. Add the shallot and mushrooms; sweat 10 to 15 minutes, until tender. Stir in peas; set aside.


2

Fro cod: Heat oven to 500°F. Heat oven proof sauté pan over high heat; remove from heat. Add 1 tablespoon of the oil. Place cod, skin side down, in pan. Season with salt. Place pan in oven. Cook 6 to 8 minutes or until fish flakes. Remove pan from oven and add 3 tablespoons of the butter, the thyme and garlic. Baste fish and remove from pan. Cover fish with a piece of speck.


3

Final preparation: Warm peas and mushrooms; stir in parsley and lemon juice. Divide evenly among 4 plates. Top with fish. Using hand blender, foam the parmesan cream and spoon over fish.


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