One night a few weeks ago, after one of my jaunts to the fish mongers of Chinatown, I ventured into the oven, pulled out a great little roasting pan, lined it with foil, brushed it with oil and plopped an entire cod filet on top of that. More oil brushing ensued with a mashed up lemon, having been previously preserved with salt, spices and saffron and then thrown under the broiler. That was dinner one night (served with rice and arugula). The next night, I made my favorite dish of all time: creamed corn and leeks with some very hot Thai chiles. Topped onto reheated rice and then the fish placed above that and this is what you get!
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| Pan and Plate |
RICE
1 cup Sushi Rice
2 cups chicken broth
Bring rice and liquid to a boil. Cover the pot with a tight-fitting lid, reduce heat to the lowest flame setting and cook for 20 minutes. Let stand for another 10.
Corn and Leeks
1 leek, trimmed, cleaned and thoroughly inspected for any sand. I like slicing the leek from the top down the middle about half way down and rinsing the entire leek under cold water until all vestiges of sand are removed.
1 cup corn (frozen or cut from an ear or two of freshly cooked corn.
Butter and Oil to heat the bottom of the pan
1/2-1 cup heavy cream
Salt and Pepper
Nutmeg
1-3 Thai chiles
Take the chiles and put in the pan and heat them over high heat to release oils and flavor. Add the oil and butter to the pan and add the leeks and saute until translucent. Add the corn, seasonings and then the cream and cook over high heat until the cream thickens and bubbles. Lower the heat to the simmer and cook until the cream becomes a thick sauce. Correct seasoning, if necessary, and check on the nutmeg flavoring. I prefer more but that is my own personal taste.
Cod
1 whole filet fresh Codfish
Extra Virgin Olive Oil (EVOO)
1 preserved lemon wedge, plus juice, smashed
Salt and Pepper
Turn on the broiler and have a rack at the highest level possible just below the broiler. Line a medium sized shallow roasting pan with foil and brush it will EVOO and some lemon juice from the jar of preserved lemons. Add about 8 turns of freshly ground pepper to the fish (I don't salt because the lemons are preserved in salt). Put under the broiler (about 4-5 minutes on each side. If you like, you can "butcher" the fish into medallions which are easier to turn than an entire filet.
Once everything is ready, you can start building your plate. Et voilà!
Bring rice and liquid to a boil. Cover the pot with a tight-fitting lid, reduce heat to the lowest flame setting and cook for 20 minutes. Let stand for another 10.
Corn and Leeks
1 leek, trimmed, cleaned and thoroughly inspected for any sand. I like slicing the leek from the top down the middle about half way down and rinsing the entire leek under cold water until all vestiges of sand are removed.
1 cup corn (frozen or cut from an ear or two of freshly cooked corn.
Butter and Oil to heat the bottom of the pan
1/2-1 cup heavy cream
Salt and Pepper
Nutmeg
1-3 Thai chiles
Take the chiles and put in the pan and heat them over high heat to release oils and flavor. Add the oil and butter to the pan and add the leeks and saute until translucent. Add the corn, seasonings and then the cream and cook over high heat until the cream thickens and bubbles. Lower the heat to the simmer and cook until the cream becomes a thick sauce. Correct seasoning, if necessary, and check on the nutmeg flavoring. I prefer more but that is my own personal taste.
Cod
1 whole filet fresh Codfish
Extra Virgin Olive Oil (EVOO)
1 preserved lemon wedge, plus juice, smashed
Salt and Pepper
Turn on the broiler and have a rack at the highest level possible just below the broiler. Line a medium sized shallow roasting pan with foil and brush it will EVOO and some lemon juice from the jar of preserved lemons. Add about 8 turns of freshly ground pepper to the fish (I don't salt because the lemons are preserved in salt). Put under the broiler (about 4-5 minutes on each side. If you like, you can "butcher" the fish into medallions which are easier to turn than an entire filet.
Once everything is ready, you can start building your plate. Et voilà!
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| Codfish with Creamed Corn and Leeks |
Buon appetito!!
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