Cod with Local Wax Beans in soy sauce
Source of Recipe
Eric Ripert, Simple and Masculine
List of Ingredients
1/4 pound wax beans
2 Tbs. soy sauce
2 Tbs. sherry vinegar
5 drops Tabasco
2 tsp. minced ginger
2 tsp. minced shallot
9 Tbs. unsalted butter
fine sea salt and freshly ground white pepper
2 Tbs. canola oil
12 3-oz.)cod fillets
1/4 pound spicy chorizo, cut into 3-inch julienne
2 tsp. chopped parsley
Recipe
Snap the ends of the beans and half them lengthwise. Blanch the beans in boiling salted water for 2 minutes, or until crisp tender. Drain and shock in an ice water bath to stop the cooking. Drain and set aside.
For the sauce, bring soy sauce, sherry vinegar, Tabasco, ginger, and shallots to a boil. In a small saucepan, whisking constantly, add 8 Tbs. of butter to the pan, a tablespoon at a time, making sure each tablespoon of butter has been absorbed before adding another. Season to taste with salt and pepper. Set aside.
Place two large nonstick saute pans over high heat and add 1 Tbs. canola oil to each. Season the cod fillets on both sides with salt and pepper. When the oil is hot, add 6 fillets to each pan. Saute for 3 to 5 minutes, or until cod is golden brown on first side. Turn the fillets over and cook for 30 seconds.
Meanwhile, heat the chorizo and beans in a pan with the remaining tablespoon of butter. Season to taste with salt and pepper. Add the parsley and toss to incorporate. Gently reheat the sauce, being sure not to boil.
To serve, place a piece of cod browned side down on a plate and top with a little of the chorizo-bean mixture. Top with another cod fillet, browned side up. Drizzle the sauce around the cod. Serve immediately.
Yield: 6 servings
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