Olive Oil Poached Artic Cod With Spring Vegetable Fricassee, Ramps, Lemon Chips, & Vanilla Passi
Olive oil poaching the cod adds to the lush and meaty texture of the fish. Here we showcase spring with a myriad of vegetables with shots of acid coming from the pickled ramp and heat from the mustard oil. Hints of vanilla bring out the sweetness of the passion fruit finished with a crisp and tart lemon chip.
INGREDIENTS:
Artic Cod 1.5#
Extra Virgin Olive Oil 2 qt.
English peas (shucked) 1 cup
Asparagus (cut into coins) .5 cup
Fava beans (shucked) .5 cup
Spring onion 4 ea.
Spring garlic (shaved) 1 bu.
Ramps 1 bu.
Mint .5 bu.
Red wine vinegar 2 cups
Sugar 2cup
Cracked black peppercorn 2 tbsp.
Lemon 1 ea.
Water 2 cups
Passion fruit puree 2 cups
Canola oil 1 cup
Vanilla bean 2 ea.
DIRECTIONS:
For the Cod: Cut into 5 oz. potions and reserve.
For the fricassee: Clean the spring onion by separating the bulb from the green top. Slice the green top and reserve. Cover the spring onion bulb with canola oil and season with salt, sugar, garlic, thyme, and bay leaf. Cook at 250 degrees until completely tender. Reserve
In a large pot of water add enough salt so it tastes like the ocean. Blanch the asparagus coins and the English peas (separately) until crisp tender and shock in a bath of ice water. Reserve. In s smoking hot pan add just enough oil to cover the surface area of the pan. Add the fava bean and char. Season aggressively with salt. Cook at high heat for about 1 minute. Allow to cool and shuck out of shell. Reserve.
For the Ramps: Separate the bulb and the green tops. Bring the vinegar to a boil adding half of the sugar and peppercorns. Cover the ramp bulbs in the hot liquid. This can be made days in advance. Using the oil from the spring onions, slowly cook the ramp tops until tender. Drain on a paper towel and tie into a ring shape and reserve.
For the lemon Chips: Bring the remaining sugar and water to a boil. Reserve. Cut the top and bottom off the lemon and freeze. Once solid, shave on a deli slicer 1/8th inch thick and dip into syrup. Dehydrate for 12 hours until crisp.
For the passion fruit coulis: Cut the vanilla bean in half and scrape out the seeds. Bring the passion fruit puree to a boil with the vanilla pods and seeds. Allow to steep for 1 hour. Remove pods and blend in 1 cup of canola oil. Season with salt and cayenne.
To Serve: Warm the olive oil to 150 degrees and drop in the cod. Warm the vegetables in the onion poaching oil add the onion and stir so the onion breaks up. Season and finish with the pickled ramps, shaved onion tops, and mint leaves. Remove the cod from the oil onto a paper towel and season with salt and cayenne. Place the tied ramp top and lemon chip. Pour 1.5 to 2 oz. of the warm passion fruit sauce to finish. Serves 4
