Cooking with Cod & Creating a Masterpiece

When you think of sophisticated fish and elegant preparations, Cod is not the first fish to come to mind. However, Cod's mild flavor and tender texture can highlight whatever sauce or side it is paired with. Cod is also one of the more affordable fish and therefore an asset for many chefs.

I created this recipe to showcase Cod and the way it brings all the elements in a dish together. The flavor profiles in this dish are outstanding. The smokiness of the ragout, the sweet and salty of the yams & sun-dried tomatoes, the mild meatiness of the Cod and the subtle brightness of the vinaigrette, not at all fishy by the way, come together to create a flavor masterpiece.

WILD COD WITH CELERY ROOT RAGOUT, JAPANESE YAM & ANCHOVY VINAIGRETTE
Serves 4

Celery Root Ragout
Ingredients
3 Tablespoon Olive Oil
1 clove Garlic, thinly sliced
1 cup Red Onion, sauté slice
1 cup Celery Root (about ½ medium celery root), julienne
¼ cup Pancetta or Canadian Bacon, chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Umeboshi Vinegar
2 teaspoons Lime Juice
Salt to taste

Preparation
1. Heat 2 Tablespoons of oil in sauté pan. Add onion & garlic and sauté until they begin to caramelize. Add celery root, balsamic, umeboshi & salt.

2. Continue to sauté on low heat until celery root is soft and flavors have combined (about 30 minutes). Add lime juice & toss. Season to taste.

Japanese Yam with Sun-dried Tomato
Ingredients
1 ½ lb. Japanese Yam (about 2 small yams)
¼ cup Sun-dried tomatoes (soaked in water)
¼ cup Silk Tofu
2 teaspoons Ghee (or melted butter)

Preparation
1. Pierce yams with knife and bake yams at 350 until soft, approximately 45 minutes.

2. While yams are baking, soak tomatoes for 30 minutes, until soft. Mince and add to tofu. Whip mixture together until creamy. Add salt to taste.

3. Remove yams from oven. Let rest for 5 minutes and peel off skin. Add tomato mixture a spoonful at a time and mix with yams. Drizzle with Ghee. Smash yams but keep chunky. Add additional tomato mixture as needed.

Anchovy Citrus Vinaigrette
Ingredients
1 Tablespoon Anchovy Paste
Juice of 1 Lemon
Juice of ½ Lime
1 Tablespoon Cilantro, chopped
1 teaspoon Thyme
¼ Cup Brown Rice Vinegar
1 Tablespoon Rice Wine Vinegar
½ Cup Olive Oil

Preparation
1. Combine paste, lemon juice, lime juice, vinegars & herbs.

2. Drizzle in Olive Oil while whisking dressing. Season to taste.

3. Serve over fish & drizzle onto plate.

Seared Wild Cod
Ingredients
4 4oz.-6oz. Wild Cod Filets
4 Tablespoon Olive Oil
sea salt & freshly ground pepper

Preparation
1. Remove any bones from each filet. Sprinkle both sides of each filet with salt & pepper.

2. Heat olive oil in large sauté pan over medium high heat. When the oil begins to shimmer, right before it smokes, add the Cod filets and cook until the sides of the fish become solid white on each side, about 4 minutes. Turn filets over and continue cooking additional 3-4 minutes.

3. Plate fish as follows:
1-Spoonful of celery root ragout in the center of the plate
2-Top with spoonful of smashed yam
3-Place fish on top of yam
4-Drizzle anchovy vinaigrette over fish and in a circle around plate
5-Serve immediately