Cod “Two Ways”

Serves 4

Brandade (Salt Cod Cake)
2 lbs. salted cod
2 1/2 cups extra virgin olive oil
1 cup heavy cream
1 lb. potatoes, peeled, cooked and mashed Panko bread crumbs, as needed
1 egg, diluted with a little milk as needed (egg wash)
Flour for dredging

Black Cod
4 each 6 oz Black Cod fillets, skin on oil as needed
1 cup Nage Sauce (recipe to follow)

Nage
1 head celery
4 lbs. onions
1 each fennel bulb
3 heads garlic
1 bunch leeks, washed, greens included
1 Bouquet Garni
2 cups water
1 750 ml bottle Chablis or other dry white wine

For the Brandade (Salt Cod Cake)
Desalt the salt cod by soaking it in water overnight, changing the water several times. Cut fish into pieces and poach gently in water for 8 minutes. Drain and remove any skin or bones that might be present. Heat 3/4 cup oil in a heavy-bottom skillet until almost smoking, then carefully add the cod and crush with a wooden spoon. When a paste has formed, remove from heat and alternately add the remaining oil and cream. Add mashed potatoes and season with salt & pepper. Allow the brandade to cool and then form into golf ball- sized balls. Dredge each ball in flour, then egg wash, then bread crumbs. Set aside until ready to serve.

For the Black Cod
Heat a large skillet. Season the cod on each side with salt & pepper. Add a little oil to the pan and sear the fish, skin side first. Press down on the fillets to prevent them from curling. Cook until skin is crispy, about 3 minutes, then turn fish over and cook on the other side about 2–3 minutes.

For the Nage
(Note: This quantity makes more than you will need for the recipe, but it keeps well refrigerated) In a large pot with a little oil, sweat the vegetables (without browning) for an hour. Add wine and bouquet garni and simmer for 45 minutes. Add water and simmer for another 45 minutes. Strain. Take 1 1/2 cups of the nage base and simmer to reduce until only one cup remains. Using an immersion blender, emulsify 1 lb. of butter into the mix, season and serve.

Biltmore Executive Hotel
Chef Roly Cruz-Taura