? 8 oz. bag of coleslaw mix
? 8?10 fingerling potatoes, diced and boiled
? 12 slices canned Mandarin oranges
? 1 tsp. butter
? 3 tsp. Mandarin orange syrup
? Pinch each of salt and pepper
? 1 shallot, chopped
? 1/4 tsp. saffron
? 2 oz. dry white wine
? 1/2 cup heavy cream
? 1/4 cup water
? 1 T butter
? 1 tsp. crab base (or substitute lobster or seafood base)
? Cornstarch slurry (1 T cornstarch whisked with 2 T water)
? 4 4-oz. pieces Boston cod or haddock
? 2 T melted butter
? Pinch each salt and pepper
? Fresh lemon wedges
? 4 oz. jumbo lump crabmeat
For the warm slaw: Steam the cabbage mix for 2 to 3 minutes, transfer to a bowl and gently stir in the potatoes and orange slices. ?Flash? saut? the mixture in a hot skillet with butter, orange syrup, salt and pepper. Remove from heat and set aside.
For the saffron sauce: Place the chopped shallot, saffron, white wine, water, heavy cream crab base and butter in a medium saucepan and bring to a slow simmer. Gradually whisk in the slurry to thicken, or ?tighten,? the sauce. (The longer the sauce stands, the ?tighter? it gets.)
For the cod: Brush the fish with melted butter, add a pinch of salt and pepper, then top with a squeeze of fresh lemon. Broil at 400?F for 4 to 6 minutes, depending on thickness of fish.
For each serving: Top with half of the lump crabmeat.