Golden Alaska Cod with Creamy Potato and Leek Ragout
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Servings: 4
Ingredients
Potato and Leek Ragout
- 1/2 cup fish stock (or chicken broth)
- 1/4 cup leeks, washed and cut in strips
- 1/4 cup thinly sliced white onion
- 12 ounces russet potatoes, peeled and cut crosswise into 1/4-inch thick slices
- Salt and pepper, to taste
- 2 tablespoons chopped chives
Vichyssoise Sauce
- 2 tablespoons olive oil
- 1 tablespoon each chopped: onions, celery and leeks
- 1 tablespoon peeled and cubed russet potato
- 1 clove garlic, smashed
- 1 small bay leaf
- 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 1 1/2 teaspoons chopped fresh rosemary leaves (or 1/2 teaspoon dried)
- 1 whole black peppercorn
- 3 tablespoons dry white wine
- 2 teaspoons tomato paste
- 1 1/2 cups fish stock (or chicken broth)
- ½ cup heavy cream
- 1 1/2 tablespoons beurre manie (equal parts flour and softened butter, mixed to a smooth paste)
- 1 teaspoon lemon juice
- 1 1/2 teaspoons chopped chives
Cod
- 2 tablespoons each butter and olive oil
- 4 Alaska cod fillets, 6 ounces each
- Salt and pepper, to taste
- 2 julienne-sliced leeks
- 2 daikon sprouts (or microgreens)
Instructions
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Step 1 Make the ragout
Add the fish stock to a saucepan; layer on leeks, onions and potato slices. Bring to a boil then reduce heat to medium-low and cook covered until potatoes are cooked, about 10-12 minutes. Season with salt and pepper; sprinkle on chives. Remove from heat; cover and keep warm.
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Step 2 Cook vegetables and spices for vichyssoise
Heat olive oil in a saucepot; stir in onions, celery, leeks, potato, garlic, bay leaf, thyme, rosemary and pepper. Sauté until vegetables are soft, about 3-4 minutes.
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Step 3 Add liquids to vichyssoise and strain
Add wine and cook until volume is reduced by half. Whisk in tomato paste and then fish stock. Bring to a boil, reduce to simmer, and then cook until reduced by half. Stir in cream; heat through. Pour sauce over a fine strainer into another pan.
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Step 4 Finish sauce
Whisk in beurre manie and cook additional 1-2 minutes, until sauce thickens. Turn off heat and stir in lemon juice. Cover and keep warm, adding chopped chives just before serving.
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Step 5 Cook cod, plate and serve
Heat butter and olive oil in a pan over medium-high heat. Season Alaska cod with salt and pepper; add fish to pan, presentation-side down. Cook until golden brown on both sides. To serve, divide vegetables among 4 shallow bowl plates; pour on sauce. Top with fillets; garnish cod with leeks and sprouts.
