Saturday, April 5, 2008

Sauteed "Cod" With Cod Cakes, Parsley Oil and Chowder Vegetables....

This is a fun dish to make because it's small, but very flavorful with a lot of color (thanks to the chowder vegetables and parsley oil). I adapted this Thomas Keller recipe with the ingredients that I had on hand.... No cod or clams, but plenty of Costco Tilapia fillets. We decided that they would be an acceptable substitute. The saltiness of the "cod cakes" and the sweetness of the chowder vegetables complement nicely the mellow flavor of the sauteed tilapia. The sauce is just a reduction of some of liquid that the fish trimmings were poached in with garlic, thyme, shallots and some cream. The "chowder" vegetables (potatoes, carrots, and celery) are finished in butter and mixed with a couple tablespoons of a vegetable brounoise (just finely diced carrots, leeks and turnips). I like how this dish plates up with the bright green parsley oil...

4 comments:

Chessa said...

Good job, my dear.....i always love it when you cook, especially super yummy things like dinner tonight...when are you going to post the pictures of that?! Love you.

brit.brit.brit said...

byron!! this day has finally come!now you must teach me your mad skills!i'm still interested in being your intern for the summer..did chessa tell you about that??but honestly..that parsley oil looks beautiful.

brit.brit.brit said...

how do you make your parsley oil?i love how refreshing parsley is. mmmm.

Byron said...

Hey Britney...
Parsley oil and any herb oil is really easy to make. I like Thomas Keller's method. For parsley oil, I use about 4 cups of Italian parsley sprigs and 3/4 cup of canola oil. Blanch the parsley in salted boiling water for about 15 seconds. Remove and immediately plunge into an ice-water bath to chill. Drain the parsley and squeeze as dry as possible. Using scissors cut the herbs into small pieces. Add 1/2 of the parsley to a blender with enough oil to just to cover. Puree the parsley on high for about two minutes. Add the remaining herbs and blend for another couple of minutes. Pour all into a jar and let sit over night in the refrigerator. I place a couple layers of cheese cloth over the top of the jar and then turn upside down over a bowl or another jar and let the oil filter through the cheese cloth. Just let it sit for about 30 minutes. When you're done, discard the cheese cloth and the solids. Don't squeeze the cloth into the rest of the oil or you'll end up clouding it. I put the oil in a small squeeze bottle and put it in the fridge until I'm ready to use it. I normally do this the day before I plan to use the oil. It keeps for about a week or frozen for several weeks. I also like doing rosemary oil, basil oil, thyme oil, mint oil is great with ice-cream (very bright green and very strong).

We'll have to do a dinner for the Gharrings sometime...