Vegetable oil for frying
1 egg 2 tablespoons water
1 tablespoon chopped fresh Italian parsley
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh chives
3 tablespoons instant potato flakes
4 (6 ounces each) skinless Pacific cod fillets, approximately 3/4-inch thick
3/4 teaspoon kosher salt, divided use
1/2 teaspoon freshly ground black pepper, divided use
1/2 teaspoon minced fresh garlic
1 teaspoon whole grain Dijon mustard
2 teaspoons minced shallot
1/2 teaspoon grapefruit zest
2 teaspoons grapefruit juice
1 1/2 teaspoons champagne vinegar
1 1/2 tablespoons extra virgin olive oil
1/2 cup St. Supery Napa Valley Estate Sauvignon Blanc
1 cup salted butter, cubed
1/4 cup heavy whipping cream
2 cups arugula
8 grapefruit supremes (cut from grapefruit used above)
1/4 cup chopped tomato
Heat oven to 400 degrees. Place a raised rack onto a large baking sheet; set aside. In a large, non-stick skillet, add enough vegetable oil to measure 1/4-inch in depth. Heat over medium-high heat. Crack the egg into a medium bowl, add in the water, whisk together; set aside. In a medium shallow bowl, mix together the parsley, thyme, chives and potato flakes. Season the cod with 1/2teaspoon salt and 1/4 teaspoon black pepper. Dip one side of each piece of cod into the egg wash, then into the herb potato mixture (coat only the one side of the cod). Place cod, herb potato side down, into the skillet. Cook until coating is golden brown, approximately 2 – 3 minutes. Remove from skillet, place cod onto prepared baking sheet, uncooked side down, coated cooked side up. Place into preheated oven and bake until cooked through, approximately 12 – 15 minutes depending on thickness of cod.
Meanwhile, in a medium bowl, whisk together the garlic, Dijon, shallot, grapefruit zest, grapefruit juice and vinegar. Whisk in the extra virgin olive oil; season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; set aside. Place the sauvignon blanc into a small saucepan, bring to a boil over high heat. Reduce by half. Lower heat to low, add in butter, a few cubes at a time, until sauce is smooth and butter is incorporated. Whisk in the cream.
To serve, place some of the butter cream sauce onto serving plates, top with a piece of cod, crust side up. To the bowl of dressing, add in the arugula, grapefruit supremes and tomato, toss to mix. Partially top cod with salad (top about half of the piece of cod with salad, allowing some of the crust to show and some of the salad falling to the side of the cod). Serve with any remaining butter cream sauce on the side.
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