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Sautéed Black Cod with Wild Mushrooms, Arugula, and Leek Nage

Source of Recipe

Marla


List of Ingredients

Sautéed Black Cod with Wild Mushrooms, Arugula, and Leek Nage


2 each cod or halibut filets(6-7oz.)
1 cup wild mushrooms (best available)
½ cup leeks sliced fine
1 cup Swiss chard (cleaned and coarse chopped)
1 each thinly sliced shallot
½ t sliced, blanched garlic
olive oil

Sauce:

2 cups leeks (coarse chopped, whites only)
2 clove. Garlic, chopped
2 each shallots chopped
1 cup white wine
1 each bay leaf
½ t thyme chopped
4 cups chicken stock (vegetable stock optional)
To Taste salt and pepper (about 1 tsp salt and ¼ tsp white pepper)
½ cup cold unsalted butter, cut to rough 1” chunks




Recipe

For the sauce:

· Slowly sauté the leeks, garlic, and shallots in 2 Tbsp of the butter until translucent (cooked slowly until turns clear looking, not browned)

· Deglaze with white wine. Reduce over high heat until most is evaporated.

· Add chicken stock, bay leaf, and thyme.

· Season and simmer slowly until leeks are very soft and liquid is reduced by just more than half. Remove bay leaf.

· Transfer to a blender, cover tightly, and blend on high speed until leeks become smooth.

· Carefully uncover running blender and add butter one piece at a time until each is dissolved.

· Check the seasoning of the sauce and adjust to taste.

· Pass through a fine chinois or strainer.

· Keep warm in a warm water bath until ready to serve.

for the fish:

· Season the cod or halibut with salt and black pepper

· In a very hot pan; add 2 Tbsp of olive oil and carefully add the fish. Sauté the filet for one minute on high, then turn the head down to medium. Continue to cook on one side until that side is golden. Turn the fish and continue to cook until both sides are golden, to desired doneness. The length of cooking time really depends on the thickness of the fish, but should take no longer than 8 minutes. While the fish is cooking, start the vegetable mixture in a separate sauté pan:

for the vegetables:

· Over high heat, heat a medium sauté pan. Sauté the mushrooms in 1-2 Tbsp of olive oil until softened. Add the leeks, shallots and garlic and cook until softened, about 2 minutes. Season with salt and black pepper.

· Add the arugula and wilt it in with mushrooms.

· Serve immediately as instructed below.

To plate the dish:

· Spoon about 1/3 cup of sauce on to two warm plates. With your ladle or spoon, use a swirling motion in the sauce to “mirror” the plate, or cover the bottom of the portion inside the rim of the plate.

· Divide the vegetable mixture evenly to the center of each of the plates. If there is some visible oil in the sauté pan, tilt the pan to pool the oil and avoid plating it.

· Top the vegetable with a golden fish filet and serve immediately.