Alaska Cod Saltimbocca & Kale
Wild-caught, tender Alaska cod serves as an exceptional alternative to chicken in Chef Chris Cosentino's Saltimbocca creation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 4 - 6 ounce Alaska cod filets
- 1/3 cup seasoned flour, divided
- 1 bunch Lacinato kale
- 4 tablespoons extra virgin olive oil
- 1 garlic clove, crushed
- 5 fresh sage leaves
- 4 - 8 slices of prosciutto
- 3 tablespoons butter
- 1/4 cup dry white wine
- 1/2 cup fish stock
- Flake salt, to taste
- Black pepper, ground coarse, to taste
Seasoned Flour
- 1/4 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Recipe courtesy of Chis Cosentino
Preparation
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Step 1 Prepare the kale
- Remove the stems from the kale and discard.
- Put a shallow saucepan on the stove over medium-high heat and add 2 tablespoons olive oil.
- Add garlic to the pan, then add kale leaves, ¼ cup of water, and a pinch of salt. Cover and let simmer for 4 minutes. Remove from heat and set aside.
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Step 2 Prepare the cod
- Season each cod filet with salt and pepper on both sides then lay the sage leaves on the non-skin side. Reserve one sage leaf for the sauce.
- Wrap each filet with the prosciutto slices, being sure to overlap on the skin side.
- Lightly dust each wrapped fish in the seasoned flour.
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Step 3 Cook fish and make sauce
- Place a sauté pan over medium-high heat, drizzle 2 tablespoons olive oil into the pan and then place the fish filets in the pan skin side up first.
- Sear 3-4 minutes, until golden brown then flip the fish to sear the other side.
- Add butter and a sage leaf and sear for 2 additional minutes.
- Deglaze the pan with the white wine, and let the liquid reduce by ¾, about 1 minute, then add the fish stock. Continue to simmer and stir for another minute to make a sauce.
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Step 4 Plate and serve
Place a few leaves of kale on the center of a plate and top with a piece of cod. Spoon the sauce over the fish to serve. Can also be served family-style on one large plate.
Recipe courtesy of Chis Cosentino
