Rhode Island Cod
Presented by Youell’s Oyster House
INGREDIENTS
Warm slaw:
- 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
Saffron sauce:
- 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)
Cod:
- 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
DIRECTIONS
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” sauté 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.
(Serves 2)
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As seen in the Winter/Spring 2016 Issue
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