The buttery black cod or sablefish compliments a savory stew -- great dish for the cold winter months and courtesy of Jason Parsons, Executive Chef, Peller Estates Winery Restaurant in Ontario, Canada.
Pan-Roasted Wild Black Cod Fillets with Grainy Mustard, Potato, Garden Pea and Pancetta Stew
- 2 portions Wild black cod fillets (approx. 114 g each portion)
- 1 tbsp Grape seed oil (or other cooking oil)
- 2 cups Fingerling potatoes (cooked and quartered)
- 2 cups Fresh or frozen green peas
- 1/2 cup Pancetta (medium diced) – double-smoked bacon can be substituted
- 1/4 bunch Tarragon (roughly chopped)
- 1/2 cup Shallots (thinly sliced)
- 1 tbsp Unsalted butter
- 1 tbsp Grainy mustard
- 1/4 cup Chicken stock
- 1/2 cup 35% cream
How to Cook
Heat the grape seed oil in fry pan over high heat. Place the cod skin side up and seared until golden brown (approx. 1 minute). Turn over and place the pan in a 375°F oven for 5 to 6 minutes. Remove from the oven and rest for 1 minute.
Melt the butter in a large sauce pan over medium to high heat. Add the shallots, pancetta and sauté without colour for 1 to 2 minutes. Add the chicken stock, potato, garden peas and warm through. Then add the cream, grainy mustard and simmer to thicken the cream. Season with salt, pepper and add the tarragon.
makes 2 portions
Suggested wine pairing:
Peller Family Series Baco Noir