Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato and Sauteed Arugula with Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 4 (6 ounce) cod fillets, skin removed
  • Kosher salt
  • Fresh ground white pepper
  • 2 ounces canola oil
  • 16 ounces Shiitake Mushroom Quinoa, recipe follows
  • 4 large slices Oven Roasted Tomato, recipe follows
  • 4 ounces Sauteed Baby Arugula, recipe follows
  • 4 ounces Bacon Balsamic Vinaigrette, recipe follows
  • 4 ounces Summer Corn Milk, recipe follows
  • Shiitake Mushroom Quinoa:
  • 1 -ounce canola oil
  • 1/2 cup shiitake mushrooms, stems discarded and sliced thin
  • 1 cup quinoa, rinsed, drained
  • 11/2 cups chicken stock
  • Kosher salt
  • Fresh ground white pepper
  • 1 teaspoon sweet butter
  • Oven Roasted Tomato:
  • 1 pound large red heirloom tomato, sliced into 4 thick slices
  • Kosher salt
  • Fresh ground white pepper
  • 1 fresh bay leaf, torn into 4 pieces
  • 2 cloves fresh garlic, minced
  • 2 sprigs fresh thyme, picked from the stem
  • 1 to 2 ounces extra-virgin olive oil
  • Sauteed Baby Arugula:
  • 2 ounces canola oil
  • 4 ounces baby arugula
  • Kosher salt
  • Fresh ground white pepper
  • Bacon Balsamic Vinaigrette:
  • 3 thin slices bacon
  • 2 ounces balsamic vinegar from Modena, Italy
  • 1 teaspoon sweet butter
  • Summer Corn Milk:
  • 3 large or 4 small ears corn, fresh, preferably picked that day
  • 1 tablespoon chopped chives
  • 1 teaspoon sweet butter
  • Kosher salt
  • Fresh ground white pepper
Directions

Preheat the oven to 350 degrees F.

Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the Quinoa place a slice of oven roasted tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Shiitake Mushroom Quinoa:

Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.

Oven Roasted Tomato:

Preheat oven to 350 degrees F.

Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.

Sauteed Baby Arugula:

Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.

Bacon Balsamic Vinaigrette:

Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.

Summer Corn Milk:

Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.

Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.

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