RECIPE: Episode 4: Birth of a Dish | Sautéed Codfish with Octopus Red Wine Sauce
Serves 4
The Octopus-Red Wine Sauce: 8 ounces octopus 2 tablespoons canola oil 2 cloves garlic 2 tablespoons tomato paste 1 cup red wine 1 cup mushroom stock, reduced by half fine sea salt and freshly ground white pepper The Basquaise: ¼ cup olive oil ½ cup yellow onion, cut into small dice 1 tablespoon garlic, minced ½ cup red bell pepper, cut into small dice ½ cup yellow bell pepper, cut into small dice 1 cup tomato, cut into small dice 1 slice prosciutto fine sea salt and freshly ground pepper S Espelette pepper The Codfish: 2 tablespoons canola oil 4 (6-ounce) codfish fillets fine sea salt and freshly ground white pepper to season Wondra® flour The Pepper Salad: 1 small red bell pepper, sliced into thin rings 1 small yellow bell pepper, sliced into thin rings 1 small banana pepper, sliced into thin rings 2 tablespoons olive oil ½ lemon fine sea salt and freshly ground pepper For the basquaise emulsion, heat olive oil in a heavy bottomed pan. Add onion and sweat until tender over medium-low heat. Add garlic, peppers and continue cooking. When the pepper are soft, add tomatoes and prosciutto and simmer, stirring often, over low heat for 20-30 minutes. Season to taste with salt, pepper and Espelette pepper and place the basquaise in a blender container and puree until smooth. For the codfish: divide the canola oil in two oven-proof sauté pans and heat until the oil is very hot but not smoking. Season the codfish on both sides with salt and pepper, dust with Wondra® flour. Add the codfish to the pan and sear until golden brown on the bottom, about 3 minutes. Turn the fish over, put the pans in the oven, and finish cooking the fish in the oven for another 2-3 minutes, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip. While the codfish is cooking, reheat the sauce and basquaise. To plate, place one codfish fillet in the center of each plate. Combine the pepper rings in a small mixing bowl and lightly dress with olive oil, lemon juice, salt and pepper. Garnish the top of each cod with some of the pepper salad. Spoon octopus-red wine sauce around the plate and spoon the a little basquaise puree around the fish and serve immediately. You must login or register to comment.  
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