This recipe comes from Top Chef contestant Kevin Gillespie. One of the advantages to following the Top Chef seasons is that you get a sense of chefs from around the country that you wouldn't normally get to meet. Through the sustainability episode I learned that Kevin is an advocate for sustainable dining and I'd never have known it about his Atlanta restaurant but for this show.
After viewing that episode, I contacted Chef Gillespie through his website and invited him to join us in Teach a Man to Fish. Because of the pressures on his filming schedule, he wasn't able to get the recipe in before the deadline, but I'm delighted to share it with you now!
Pan roasted Gooseberry Cove Cod with smoked cod chowder, aromatic vegetables, sweet corn, and gremolata.
1ea whole cod, filleted, bones reserved
1 C fresh cut corn
¼ C russet potatoes, peeled and cut into a small dice
1 ea carrot, peeled and cut into a small dice
½ medium onion, peeled and cut into a small dice
3 stalks celery, peeled and cut into a small dice
1 bunch flat leaf parsley, picked, washed and minced
2 cloves garlic, minced
2ea lemons, zested
1 C heavy cream
all reserved trim from cutting mirepoix
Take cod bones and rinse thoroughly under cold running water. Place in a pot large enough to just hold them and add all reserved trim from cutting mirepoix. Cover with water and bring to just below a boil. Add heavy cream and allow to cook at a very low simmer for 40 minutes. Skim frequently, and after 40 minutes strain through a fine mesh sieve. Reserve broth, and discard bones.
Cut cod fillets into 5 oz portions, you will have extra, and set aside four to use for the dish. Take all remaining cod and place in a table top smoker. Following the manufacturers instructions smoke fish until just cooked through. Remove and flake into broth. Season and reserve broth.
Blanch and shock all vegetables separately and reserve until ready to serve.
mix together parsley, lemon zest, and garlic, and spread out evenly on a paper towel lined sheet tray. Allow mixture to dry slightly and then remix.
Season cod fillets with salt and dust in flour. Bang off all remaining flour and add to a heated sauté pan. When the first side has achieved an even level of browning, turn over and place pan in a preheated 400 degree oven. Allow fish to roast until just cooked through. Remove pan from oven and sprinkle a generous portion of gremolata over each fillet. Remove fillets to a warm plate until ready to serve.
When ready to serve, add a spoonful of the vegetables to the bottom of four bowls. Place bowls in oven until contents are just warmed. Re warm broth and smoked fish in a small sauce pot. Pour over vegetables in each bowl and top each with a filet of fish. Serve immediately.