Food Network: Bacon Wrapped Black Cod, Roasted Baby Beets and Micro Greens with Beet Beurre Blanc

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Bacon Wrapped Black Cod, Roasted Baby Beets and Micro Greens with Beet Beurre Blanc
Recipe courtesy Emeril Lagasse, 2007

Ingredients
4 bunches assorted baby beets (about golf ball size)
1/4 cup olive oil, plus 1 tablespoon and 1 teaspoon
Sea salt and freshly ground black pepper
3 large red beets
3 shallots, minced
1/4 cup white wine
1/4 cup champagne vinegar
8 ounces butter, cut into small pieces plus 1 tablespoon
Ground white pepper
4 (6-ounce) pieces black cod
16 to 20 pieces thinly sliced bacon

2 cups micro arugula

Directions
Preheat oven to 375 degrees F.

Scrub the beets, trim the stems and cut off the tails. Place in a baking dish
lined with aluminum foil. Toss the beets with 1/4 cup of the olive oil, 1 teaspoon
salt and 1/2 teaspoon black pepper and add about a 1/4-inch of water. Cover the
baking dish and bake until the beets are tender, 25 to 30 minutes. Remove from the
oven and set aside, covered, to cool. Peel the beets by gently rubbing the skin
off of the beet with a paper towel. Slice the beets into very thin rounds or
wedges. Set aside until ready to serve the fish.

Peel the 3 large red beets and cut them into wedges. Place the beets in a medium

saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat
and simmer until tender about 10 to 15 minutes. Set aside let cool. Puree the
beets with 1/2 cup of the cooking liquid. Strain slowly through a fine mesh sieve.
Transfer the liquid to a small pan and reduce to 1/4 cup.

Make the beurre blanc in a small pan by combining the shallots with the white wine
and the champagne vinegar. Cook until the liquid is almost completely reduced,
about 10 minutes. Add 2 tablespoons of the beet reduction. Whisk 8 ounces of
butter, little by little, making sure to completely incorporate each addition
before adding more. Season the sauce with salt and ground white pepper, to taste,
and set aside to keep warm while you prepare the fish. Do not allow sauce to boil
or it will separate.

Wrap each piece of cod with about 4 slices of bacon, overlapping the edges

slightly, until the entire piece of fish is covered with bacon. Ideally, the edges
of the bacon will meet on the skin side of the fish. Place the wrapped fillets on
a sheet pan and bake at 375 degrees F for 20 minutes.

In a small bowl, season the micro greens with 1 tablespoon plus 1 teaspoon of
olive oil, a pinch of sea salt and ground black pepper.

When ready to serve the fish, heat the beets in a small saucepan with the
remaining 1 tablespoon of butter and just enough water to submerge them. Season
the beet slices lightly with salt and pepper and serve the beets on the side of
the fish.

Serve the cod immediately with the warm beets, beurre blanc and the micro green
salad.