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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.