Post by amarante on Oct 12, 2016 15:34:44 GMT -5
OK - This is one that I haven't tried but it does look great for a special dinner party.
Roasted Black Cod with Melted Leeks and Champagne Sauce
Source: Graham Elliot - Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary
{SERVES 6}
OH YEAH. TIME TO BREAK out the fancy pants and get down and crazy with the bubbly! Champagne pairs well with damn near anything and everything. The sweetness, acidity, and crisp effervescence cut through richness like Voltron’s sword! The natural buttery richness of black cod (or sable), which hails from the Pacific Ocean, easily stands up to the sauce, and finally, the leeks bring some much needed earthiness to the dish to tie it all together.
PREP TIME: ABOUT 20 MINUTES
COOKING TIME: 40 TO 45 MINUTES
CHAMPAGNE SAUCE
1 cup dry Champagne
1 tablespoon Champagne vinegar
1 shallot, minced
2 sprigs fresh tarragon
1 sprig fresh thyme
1 fresh or dried bay leaf
4 whole black peppercorns
1 cup heavy cream
8 tablespoons (1 stick) chilled unsalted butter, cubed
Salt
Lemon juice
MELTED LEEKS
4 large leeks, trimmed of green stems and roots
6 ounces (1 1/2 sticks) unsalted butter
2 fresh or dried bay leaves
Salt and freshly cracked black pepper
BLACK COD
6 tablespoons vegetable oil
6 pieces Pacific black cod, skin removed (about 5 ounces each)
Salt and freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter
4 sprigs fresh thyme
2 garlic cloves, unpeeled
Juice of 1 lemon
Fleur de sel
1. To make the Champagne sauce, in a large saucepan, mix the Champagne, vinegar, shallot, tarragon, thyme, bay leaf, and peppercorns. Bring to a boil over medium-high heat, immediately reduce the heat, and simmer for about 5 minutes, until the sauce has reduced by about two-thirds.
2. Add the heavy cream and bring to a simmer. Cook for 4 to 5 minutes, until the cream is reduced by half. Remove from the heat and slowly whisk in the cold butter piece by piece, waiting until each cube is incorporated and emulsified before adding the next.”
“3. Strain the sauce through a fine-mesh sieve or chinois. Season with salt and lemon juice. Cover and set aside to keep warm.
4. To make the melted leeks, split the white parts of the leeks lengthwise and rinse them under cold, running water to remove any sand or grit. Slice the leeks thinly and put them in a Dutch oven or similar pot. Add the butter and bay leaves and season lightly with salt. Heat over low heat, stirring gently. Let the leeks cook for about 20 minutes, or until the leeks are tender but not colored. Season with salt and pepper. Cover to keep warm.
5. To make the black cod, preheat the oven to 400°F.
6. Divide the oil between two large, oven-safe skillets and heat over medium-high heat. Liberally season the fish with salt and pepper and when the oil is hot, cook the fish, flesh side down, for about 30 seconds, or until you feel the fish relax when pressed gently with your hand or a spatula. Continue cooking for 2 minutes more.
“7. Transfer the skillets to the oven and roast for 5 minutes. Return the skillets to the stovetop. Turn the fish over.
8. Divide the butter, thyme, and garlic between the two pans. When the butter melts, baste the fish with the butter, spooning the melted butter over the fish for about 1 minute.
9. Transfer the fish to a serving platter. Season with lemon juice and fleur de sel. Spoon a little sauce over the fish and pass the rest at the table. Serve the leeks alongside the fish.”
Roasted Black Cod with Melted Leeks and Champagne Sauce
Source: Graham Elliot - Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary
{SERVES 6}
OH YEAH. TIME TO BREAK out the fancy pants and get down and crazy with the bubbly! Champagne pairs well with damn near anything and everything. The sweetness, acidity, and crisp effervescence cut through richness like Voltron’s sword! The natural buttery richness of black cod (or sable), which hails from the Pacific Ocean, easily stands up to the sauce, and finally, the leeks bring some much needed earthiness to the dish to tie it all together.
PREP TIME: ABOUT 20 MINUTES
COOKING TIME: 40 TO 45 MINUTES
CHAMPAGNE SAUCE
1 cup dry Champagne
1 tablespoon Champagne vinegar
1 shallot, minced
2 sprigs fresh tarragon
1 sprig fresh thyme
1 fresh or dried bay leaf
4 whole black peppercorns
1 cup heavy cream
8 tablespoons (1 stick) chilled unsalted butter, cubed
Salt
Lemon juice
MELTED LEEKS
4 large leeks, trimmed of green stems and roots
6 ounces (1 1/2 sticks) unsalted butter
2 fresh or dried bay leaves
Salt and freshly cracked black pepper
BLACK COD
6 tablespoons vegetable oil
6 pieces Pacific black cod, skin removed (about 5 ounces each)
Salt and freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter
4 sprigs fresh thyme
2 garlic cloves, unpeeled
Juice of 1 lemon
Fleur de sel
1. To make the Champagne sauce, in a large saucepan, mix the Champagne, vinegar, shallot, tarragon, thyme, bay leaf, and peppercorns. Bring to a boil over medium-high heat, immediately reduce the heat, and simmer for about 5 minutes, until the sauce has reduced by about two-thirds.
2. Add the heavy cream and bring to a simmer. Cook for 4 to 5 minutes, until the cream is reduced by half. Remove from the heat and slowly whisk in the cold butter piece by piece, waiting until each cube is incorporated and emulsified before adding the next.”
“3. Strain the sauce through a fine-mesh sieve or chinois. Season with salt and lemon juice. Cover and set aside to keep warm.
4. To make the melted leeks, split the white parts of the leeks lengthwise and rinse them under cold, running water to remove any sand or grit. Slice the leeks thinly and put them in a Dutch oven or similar pot. Add the butter and bay leaves and season lightly with salt. Heat over low heat, stirring gently. Let the leeks cook for about 20 minutes, or until the leeks are tender but not colored. Season with salt and pepper. Cover to keep warm.
5. To make the black cod, preheat the oven to 400°F.
6. Divide the oil between two large, oven-safe skillets and heat over medium-high heat. Liberally season the fish with salt and pepper and when the oil is hot, cook the fish, flesh side down, for about 30 seconds, or until you feel the fish relax when pressed gently with your hand or a spatula. Continue cooking for 2 minutes more.
“7. Transfer the skillets to the oven and roast for 5 minutes. Return the skillets to the stovetop. Turn the fish over.
8. Divide the butter, thyme, and garlic between the two pans. When the butter melts, baste the fish with the butter, spooning the melted butter over the fish for about 1 minute.
9. Transfer the fish to a serving platter. Season with lemon juice and fleur de sel. Spoon a little sauce over the fish and pass the rest at the table. Serve the leeks alongside the fish.”
