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Black Cod with Corn “Chowder”
Chef/Partner Mark Dommen
2 pounds black cod (sablefish)
2 ounces of olive oil
2 pounds little neck clams
2 ounces butter
1 cup white wine
½ cup vegetable broth
1 small onion
1 clove garlic
1 small head fennel
1 small carrot
1 medium Yukon gold potato
1 ear corn (canned corn can substitute)
1 bunch chives
1 lemon, juice and zest
Submerge the clams into a bowl of cold water. This will allow them to purge any sand the may still have inside of them.
Dice the onion and fennel into ¼ inch size pieces. Keep each vegetable separate and set aside. Peel the carrot and cut into thin wheels and set aside. Peel the garlic and slice into small pieces and set a side. Shuck the corn and cut the kernels off the cob and set aside. Dice the potatoes to match the size of the vegetables and blanch in boiling water until tender. Strain the potatoes allow to cool and set aside.
Trim the black cod. Cut down the center of the fish and remove any bones but leave the skin on. Cut into 4-6 ounce portions. On a small sheet pan, brush the bottom with olive oil. Season the fish with salt and pepper on both sides and place the fish on the oiled sheet pan skin side down. Brush the top of the fish with more olive oil and set aside. Preheat your broiler.
In a small sauce pan, at 1 oz of butter, a quarter of the onions and fennel and the sliced garlic. Sweat these vegetables on medium to low heat for 5-10 minutes. You want them translucent with no color. Add the clams and white wine and cover. Cook until the clams open up about 5 minutes longer. Immediately after the clams hav opened, remove them from the pot and set aside. Save the cooking liquid. Return the cooking liquid to the pan and add the corn and vegetable. broth. Cook until the corn is tender and transfer everything to a blender. Blend until smooth. Strain through a fine mesh strainer and return to the pot. Season to taste with salt, white pepper and balance with a squeeze of lemon juice.
In a separate pan, add the rest of the butter and the rest of the raw vegetables on medium heat. Sweat until tender about 8-10 minutes. I like them to retain some of their texture so I cook them a little less. To this add the blanched potatoes. Right before serving add the clams and chopped chives. You don’t want to cook the clams anymore you just want them to heat through.
Place the fish in the oven on the shelf closest to the broiler. Cook just until the fish is medium about 5-8 minutes depending on how thick the fish is. When the fish is cooked take it out of the oven.
To plate, divide the vegetable and clam mixture among 4 plates. Top the vegetable with the fish. Take a spatula and run it between the skin and the flesh of the fish. The skin should stick to the sheet pan and make this step easier. Spoon the host corn chowder mixture around the fish. Top the fish with more chopped chives and a little lemon zest.
Apple Wood Smoked Bacon Wrapped Pork Tenderloins with Brussels Sprouts and Forest Mushrooms
2 pork tenderloins about 16 oz. each.
8 oz. apple wood smoked bacon (thinly sliced)
sea salt to taste
fresh ground pepper
8 oz brussels sprouts
8 oz mixed mushrooms
4 cippolini onions
1/4 cup grapeseed oil
2 cloves garlic
1 quart apple cider
Apple cider vinegar to taste
4 tablespoons butter
Trim the pork tenderloins and by removing any fat and all of the silver skin. About 1/3 of the way up the tenderloin, starting at the tail make a cut about 3/4 of the way through the filet and then fold the tail part under. This should give you a nice even filet. Spread a large piece of plastic wrap out on a cutting board and lay the thinly sliced apple wood smoked bacon in a shingle pattern slightly overlapping the previous piece. Season the pork tenderloin with salt and pepper and place at the beginning of the prepared bacon. Using the plastic wrap to help fold the bacon over the filet, wrap it tightly covering the entire tenderloin. Leave the plastic wrap on the filet until you are ready to cook the pork. Do the same with the second pork tenderloin.
Pour the apple cider into a sauce pan and place over medium to high heat, reduce down to ¾ of a cup add a couple drops of apple cider vinegar to balance the sweetness and season to taste with sea salt. Set aside.
Take the brussels sprouts and separate them by their leaves, set aside. Clean the mushrooms and if too large, cut down into smaller pieces about the size of the brussels sprouts leaves. Peel the cippolini onion and cut into quarters. Place a medium sized sauté pan over medium to high heat, add 1 oz of grapeseed oil and the mushrooms. Sauté until the mushrooms begin to caramelize. Add 1 tablespoon of butter, the garlic cloves slightly bruised and a couple springs of thyme. Continue to sauté until the mushrooms have gained some nice color and are cooked through. Transfer to a plate lined with a paper towel. Remove the thyme sprigs and garlic cloves and discard. Place the same sauté pan back on the stove and add another tablespoon of butter. Add the quartered cippolini onions and sauté until they begin caramelize. Add the brussels sprout leaves and sauté until just wilted about 3-5 minutes. Add the mushrooms back into the pan and season the entire mixture with salt and pepper to taste. Set aside.
Heat the oven to 400 degrees. Place a skillet large enough to hold both pork tenderloins on the stove with 1-2 tablespoons of grapeseed oil over medium to high heat. Season the outside of the pork tenderloins with salt and pepper and sear on the seam of the bacon. Where the bacon ends on the pork tenderloin. As the bacon browns continue to roll the pork tenderloin in the pan until it is nicely seared all around. When the pork is nicely browned all the way around, remove it from the pan onto a roasting pan with a rack and roast in the oven for 18-20 minutes until medium. I like to take my pork out of the oven at 110 degrees and it will rest to 130 degrees. Remove from the oven and keep in a warm place but allow to rest for 10 minutes.
Bring the cider reduction to a simmer and whisk in 2 tablespoons of butter. Check the seasoning once more add a little more cider vinegar if the sauce is too sweet. The sauce should not be sweet, it should be balanced with sweet, acid and salt.
Reheat the brussels sprouts and mushrooms and divide among 4 plates. The vegetables should be presented so they look like they natural fell onto the plate. Slice each pork tenderloin into six medallions and put three medallions on each plate. Spoon the cider reduction around the plate. Serve.
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