Alaskan Cod with New Zealand Nectar
Serves: 2
Ingredients:
1 to 1 ¼ lbs. fresh
Alaskan cod
2 slices Italian prosciutto
2 cups nugget potatoes
½ celery stalk, julienne
½ medium carrot, julienne
¼ large onion, julienne
1 ½ cups chicken stock
¾ cups Mt. Riley Sauvignon Blanc
½ cup whipping cream
2 tbsp. olive oil
2 stems cilantro
Note: Julienne means to cut in very thin strips
Method:
On medium heat, sauté the onions, carrots, and celery in 1 tbsp. of olive oil in a 2 to 3-quart covered sauté pan. Add a pinch of salt. Sauté for 2 minutes until slightly tender. Season the cod fillets on each side with salt and white pepper.
Coat with the fillets with 1 tbsp. of olive oil.
Fold the thinner tail piece over to match the thickness of the front
piece
of the fillet.
Wrap the prosciutto around the fillets leaving the open side down. Add the wine to the vegetables in the saucepan followed by the chicken stock, then put on high heat. Add the potatoes, cover, and bring to a boil. Reduce to a simmer for 10 minutes.
Place the cod in with the potatoes and continue to simmer covered for approx. 8 minutes per inch of fillet thickness. Remove the cod and add the whipping cream to the potatoes and stock. Bring it back to the boil for 2-3 minutes.
Remove it from the heat and add salt and pepper to taste. Garnish with fresh cilantro.
Another original mouth-watering recipe From Kosta the Fishmonger ...
for you to savour!
Special Remarks:
When you are purchasing cod, be sure to ask for the fresh Alaskan cod and not the Alaskan black cod. Be prepared to pay approximately $1.00 per lb. more than you would for the regular Pacific cod because the Alaskan cod is flown in fresh. It is definitely money well spent for a great fish.
For those who are not comfortable with a few bones, ask your fishmonger to remove them.
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.