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

prep time

minutes
cook time

minute
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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