Parmesan Crusted Cod w/ Braised Kale and Champagne Beurre Blanc

Recipe brought to you by Chef Shaun O'Neale; Master Chef Season 7 Winner

Parmesan Crusted Cod w/ Braised Kale and Champagne Beurre Blanc

Serves 2

 

Braised Kale

1 tablespoon extra virgin olive oil

1 small shallot, minced 

3 cloves garlic, minced

1 bunch of kale, stems removed and torn into large pieces

1/4 cup sherry vinegar

4 cups vegetable stock

Salt and pepper to taste

 

Champagne Beurre Blanc

1 tablespoons extra virgin olive oil

1 small shallot, minced

3 cloves garlic, minced

2 cups champagne

1/2 cup veggie stock

1 tablespoon lemon juice

1 stick cold butter

 

Parmesan Crusted Cod

2 cod filets

1/2 cup panko bread crumbs

1/4 cup parmesan, shaved on microplane

Zest of 1 lemon

1 egg white, beaten

2 tablespoons extra virgin olive oil

Salt to taste

 

Garnish

Thinly sliced scallions

 

To make the braised kale: Place the Cook Craft 13in French skillet over medium low heat. Add the oil and let heat. Add the shallots and cook until translucent, about 5 minutes stirring often. Add the garlic and cook until fragrant, about 2 minutes. Add the kale and stir well, let cook for 3 minutes to cook off some of the liquid in the kale and re heat the skillet. Pour in the sherry vinegar and let reduce to almost nothing about 1 minute. Add the vegetable stock and season with salt and pepper, cook for about 20 minutes or until the kale is tender but still has a slight crunch. Keep warm until serving.

 

To make the  champagne beurre blanc: Place the Cook Craft 3 qt sauce pan over medium low heat and add the olive oil. Once the oil is hot add the shallot and season with salt, cook until translucent about 5 minutes stirring often. Add the garlic and cook until fragrant about 2 minutes. Pour in the champagne and reduce until the pan is almost dry about 10 minutes. Add the vegetable stock and reduce by 3/4. Strain the sauce and return to the pan over low heat. Add the lemon and start whisking in the butter 1 tablespoon at a time until emulsified. Keep warm until ready to serve.

 

 

To make the parmesan crusted cod: Place the Cook Craft 10in skillet over medium high heat. Pat the cod filets dry. Place the panko, parmesan and lemon zest on a plate and mix with your hands to combine making sure there are no clumps of cheese. Coat the top of each cod filet with the beaten egg white and coat that side with the panko/cheese mix. Add the oil to the skillet and let heat. Place the cod in the skillet, panko side down and cook until browned and crispy, about 2 minutes, flip the fish and cook for 2 more minutes. Plate and garnish with sliced scallions.


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