Cod 'Two Ways'
Serves 4
Ingredients:
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Brandade (Salt Cod Cake)
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2 lbs. salted cod
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2 1/2 cups extra virgin olive oil
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1 cup heavy cream
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1 lb. potatoes, peeled, cooked and mashed
Panko bread crumbs, as needed 1 egg, diluted with a little milk as needed (egg wash) Flour for dredging
Black Cod:
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4 each 6 oz. Black Cod fillets, skin on oil as needed
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1 cup Nage Sauce (recipe to follow)
Nage:
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1 head celery
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4 lbs. onions
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1 each fennel bulb
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3 heads garlic
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1 bunch leeks, washed, greens included
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1 bouquet garni
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2 cups water
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1 750 ml bottle Chablis or other dry white wine
For the Brandade (Salt Cod Cake):
Desalt the salt cod by soaking it in water overnight, changing the water several times. Cut fish into pieces and poach gently in water for 8 minutes. Drain and remove any skin or bones that might be present. Heat 3/4-cup oil in a heavy-bottom skillet until almost smoking, then carefully add the cod and crush with a wooden spoon. When a paste has formed, remove from heat and alternately add the remaining oil and cream. Add mashed potatoes and season with salt & pepper. Allow the brandade to cool and then form into golf ball- sized balls. Dredge each ball in flour, then egg wash, then breadcrumbs. Set-aside until ready to serve.
For the Black Cod:
Heat a large skillet. Season the cod on each side with salt & pepper. Add a little oil to the pan and sear the fish, skin side first. Press down on the fillets to prevent them from curling. Cook until skin is crispy, about 3 minutes, then turn fish over and cook on the other side about 2–3 minutes.
Nage:
This quantity makes more than you will need for the recipe, but it keeps well refrigerated.
In a large pot with a little oil, sweat the vegetables (without browning) for an hour. Add wine and bouquet garni and simmer for 45 minutes. Add water and simmer for another 45 minutes. Strain. Take 1 1/2 cups of the nage base and simmer to reduce until only one cup remains. Using an immersion blender, emulsify 1 lb. of butter into the mix, season and serve.
Cheers!
