Photo: Bacon Wrapped Black Cod, Roasted Baby Beets and Micro Greens with Beet Beurre Blanc Recipe
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.
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By vance02136_12593035
Hyde Park, 61
on January 11, 2011
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great way to serve Cod; simple enough. You need a ton more beet puree (1/2C to add into the buerre blanc to achieve that deep proper color and flavor. Served this over a puree of whippped pots & cauli, with the greens with a bit balsamic & beets. use leftover beet buerre blanc to garnish cream soups - like root veg.
By judascow02_11124491
California
on September 22, 2009
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Wow, what an amazing way to prepare a common fish! I can only speak of the fish and the buerre blanc as I did my own thing for the salad.
In preparing the fish I was concerned that my bacon might be too thick since it was just regular sliced and not thin. I ended up cooking the fish for an additional 5 minutes then broiled it for another 5 to crisp the bacon. Even with the extra 10 minutes of cooking time the fish still turned out moist and flavorful.
The sauce is a great addition to the fish. I'll definitely be using an electric juicer the next time instead of a blender and strainer. Unfortunately I didn't even think about a juicer until it was too late. My only criticism is that the flavor of the beets didn't come through enough in the sauce. However, I did rush the straining a little and ended up with about 2/3 of a cup of juice before the reduction. I think a juicer would yield more making the reduction more concentrated and enhance the flavor.
By caj117_5506025
Largo, FL
on March 15, 2009
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I will probably never eat fish any other way again. I didn't have cod on hand so I used frozen thawed talapia. The talapia is thinner so I wrapped 2 fillets together with the bacon and cooked in a 400 degree oven on the top third rack for 20 minutes. This came out sooo tender and moist that even reheating it the next day it was still moist and the flavor was awesome. You made me a fish lover....the beef industry will not be happy ! Thanks bunches.
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