Seared Cod with Creamy Polenta and sautéed kale

Broth

2 1/2 Cups fish stock

2 cloves of garlic chopped

2 ribs of celery chopped

1 small onion chopped

2 Med Carrots chopped

1/2 cup white wine

2 TBS Coconut oil

One lemon

  1. Add oil to hot sauce pan
  2. Sauté garlic, celery, onions, and carrots until they start to caramelize
  3. Squeeze in lemon juice and add lemons of pan
  4. Deglaze pan with 1/2 cup white wine
  5. Add stock and coconut oil and bring to boil and reduce to simmer
  6. Reduce liquid by 1/4
  7. Strain broth to remove vegetables
  8. Add salt and pepper to taste

Kale

4 Cups chopped Kale

2 Cloves of garlic

2 tsp Olive oil

Salt and Pepper to taste

4 cups salted water

  1. Bring water to boil and add salt
  2. Add kale and blanche until just tender (7-10 min)
  3. Strain kale and in same pan add 1 TBS of oil
  4. Add chopped garlic and sauté until just starting to turn golden brown
  5. Add blanched kale and sauté
  6. Add salt and pepper to taste

Polenta

2 Cups water

1 cup fish broth

1 cup polenta / corn meal

1/2 cup fresh herbs

  1. Bring water to boil
  2. Add broth and return to a boil
  3. Slowly stir in polenta and reduce heat
  4. Keep mixing until it pulls away from sides
  5. Fold in fresh herbs, mix well
  6. Add salt and pepper to taste+

Seared Cod

8 oz Cod Filet

Juice from one lemon

2 tsp olive oil

Salt and Pepper taste

  1. Preheat oven to 350 degrees
  2. Season fish with salt and pepper
  3. Place oil in pan
  4. Once hot add fish skin side up and cook for 2-3 min
  5. Flip over fish and place in preheated oven for 5-7 mins (Time depends on type of fish and size. Cook until 135 degrees internal temp)

Pork Rinds

1/4 cup sugar

4 – 6 pieces of pork rinds

  1. Place sugar in non stick pan and melt over medium heat.
  2. Once melted toss in pork rinds and coat with melted sugar
  3. Remove from pan and let cool
  4. Once cool rough chop to make crumble
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