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Dining Tip: Eric Ripert's Sautéed Cod with Pea Shoots

A superstar chef's elegant fish dish makes a great match with Chardonnay

Posted: June 17, 2013

Recipe courtesy of chef Eric Ripert of Le Bernardin

For the ginger-lemon-scallion broth:
• 1 tablespoon canola oil
• 1 clove garlic, thinly sliced
• 1 shallot, thinly sliced
• 8 to 12 shiitake mushrooms, stems removed and discarded, thinly sliced
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 3/4 cup chicken stock
• Fine sea salt and freshly ground white pepper

For the cod:
• 2 tablespoons canola oil
• 4 7-ounce cod fillets
• Fine sea salt and freshly ground white pepper
• 1 cup Wondra flour

For the pea shoots:
• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 1/2-inch piece fresh ginger, peeled and finely chopped
• 8 cups baby pea shoots, or the tops of adult pea shoots, loosely packed
• 2 ounces fava beans, shelled, peeled and split in half
• 1 tablespoon soy sauce
• Fine sea salt and freshly ground white pepper

For finishing the dish:
• 2 scallions, green parts only, thinly sliced on a bias
• 1 teaspoon lemon zest, lightly blanched

For the ginger-lemon-scallion broth:

1. Heat the oil in a medium saucepan set over medium-low heat. Add the garlic, shallot, mushrooms and all but a few slices of the ginger, and cook, covered, for 5 minutes, being careful not to let the ingredients brown.

2. Uncover, and add the stock. Bring the stock to a low simmer, and cook for 25 minutes. Season.

3. Strain the broth through a fine-mesh sieve into a container with a lid, and refrigerate until ready to use. (Note: The reserved ginger will be used to finish the dish.)

For the cod:

1. Divide the oil between two ovenproof sauté pans (each will hold two fillets), and heat until the oil is very hot but not smoking. Season the fillets on both sides, and lightly dust with the flour, shaking off any excess. Lay the fillets in the pans, and let the fish cook undisturbed until golden, about 3 to 4 minutes.

2. Carefully turn the fish over, and finish cooking it on the other side, about 2 to 3 minutes more. The fish is done when a metal skewer can be easily inserted into the fish and feels warm when left in for 5 seconds. Remove from heat, and let rest.

For the pea shoots:

1. Melt the butter in a large sauté pan set over medium-low heat. Add the garlic and ginger. Cover, and cook until tender, about 2 minutes.

2. Add the pea shoots. Increase the heat to medium-high, and cook until they shrink to about half their size and give off some moisture (baby pea shoots will wilt readily, while adult pea shoot tops will need to cook a bit longer). Add the fava beans, and toss with the pea shoots to warm them. Add the soy sauce, and toss briefly to coat. Season, and remove from heat.

For finishing the dish:

1. Bring the broth to a boil in a small saucepan. Add the reserved ginger slices, and infuse for 1 minute. Remove the ginger, using a slotted spoon, and add the scallions and zest.

2. Divide the pea shoots into four portions, and arrange each in the center of a shallow serving bowl. Place a fillet on top of each mound of pea shoots. Pour the broth around, and serve. Serves 4.


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