Bacalao a la Plancha

2- 3oz pc Atlantic cod, SKIN-ON, on 2 skewers (see photo)

about 50g Blended Oil

100g Parsnip Puree

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PAN SAUCE:

10g blended oil

4g sliced garlic

50g Brown Butter Base

5g seeded & sliced Calabrian Chilies

5g chopped salted anchovy

20g lemon supremes

2g finely chopped chives

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Searing the fish:

1. Season the flesh side of the skewered cod with kosher salt.
2. Pat the skin-side dry with a C-fold towel.
3. Heat blended oil in a saute pan to nearly smoke point.
4. Add the fish to the hot pan, skin side down.
5. Use your fish spatula to gently press the fish flat to the hot pan, crisping the skin & preventing the fish from curling up.
6. Lower the heat on your pan to medium heat.
7. Continue to cook on the burner until the skin-side of the fish crisps & releases from the pan. You will cook the fish skin-side down on the stove top until nearly finished.
8. Move the saute pan with the fish to a 450 degree oven (leave skin-side down) to finish cooking through.
9. Once the fish is cooked through, remove from the oven. Quickly flip the fish & just "kiss" the flesh side of the fish on the hot pan to complete.
10. Remove the fish from the pan, set on a sizzle platter skin-side up.
11. SAVE THE PAN TO MAKE YOUR SAUCE.

Making the Pan Sauce:

1. Pour off any oil leftover from searing the fish.
2. Add clean blended oil to the hot saute pan.
3. Return the hot saute pan on to a medium-low burner (you may need a hotter burner if the pan was not just removed from your hot oven or the pan may not need additional heat if it was just pulled from the oven)
4. Add the sliced garlic, saute to lightly golden. Do not burn the garlic.
5. Add the brown butter base, melt.
6. Add the calabrian chilies, anchovy, and lemon supremes.
7. Bring the mixture to simmer, cooking the chillies/anchovy/lemon & emulsifying the sauce.
8. Do not boil, your sauce will break.
9. Add a small amount ( 1-2tsp) of water to adjust consistency or fix a broken sauce, return to low heat to re-emulsify & adjust seasoning/consistency.

Plating:

1. Spoon the hot parsnip puree into the bottom of your bowl.
2. Ladle pan sauce over and around the parsnip puree.
3. Set the seared fish on top of & slghtly adjacent to the parsnip puree.
4. Do not sauce on top of the fish skin.
5. Do not fully cover the parsnip puree with your fish.
6. Garnish generously with finely minced chives.
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1. Do not chop the Calabrian chilies, thin slice as best you can, otherwise your sauce will be very spicy and that will take over the flavor of the entire dish.