Pan-Seared Ling Cod with Cannellini Beans, Roasted Carrot Jus, Dungeness Crab Salad

Pan-Seared Ling Cod with Cannellini Beans, Roasted Carrot Jus, Dungeness Crab Salad
With this dish, Salty’s chefs showcase the wonderful mild flavor of ling cod with a fun and different presentation. The meaty and flakey texture of the fish plays nicely with the creamy Italian white beans and the sweet carrot jus. To help round it out, we add a bit of escarole for bitterness and then top the dish with a flavorful Dungeness crab salad.

Pan-Seared Ling Cod with Cannellini Beans, Roasted Carrot Jus, Dungeness Crab Salad

Serves 4

Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper, to taste
1 pound ling cod fillet, cut into 4 each 4-ounce portions
2 cups cooked cannellini beans, recipe follows
1/2 head escarole, finely sliced
2 cups carrot jus, warmed, recipe follows
1 cup crab salad, recipe follows

Directions
Heat oil over medium heat in a large nonstick sauté pan until nearly smoking. Season 4 each 4-ounce portions of ling cod with salt and pepper. Sear cod for 3 minutes or until nicely browned. Flip fish and allow to finish cooking for about 3-4 minutes longer or until fish is cooked through but still moist. Set aside in a warm oven until ready to serve.

Melt butter in the same pan and add the cooked cannellini beans. Warm for 2 minutes and add the escarole; toss to combine and cook for an additional minute. Evenly divide the beans between 4 shallow serving bowls. Place the fish on top of beans and pour a 1/2 cup of warmed carrot jus over the fish and beans. Top each with a generous portion of crab salad and serve immediately.

Cannellini Beans Recipe

Ingredients
1 pound dried cannellini or similar white kidney bean
8 cups water
2 sprigs rosemary
2 sprigs thyme
3 cloves garlic
2 shallots, peeled
salt and pepper to taste

Directions
Place beans in a large pot and cover with a gallon of water and allow to soak overnight or at least 12 hours. Drain beans and place into a large heavy bottomed pot. Cover beans with fresh water, herbs, garlic and shallot. Bring to a simmer and then turn heat down to low and allow beans to cook for 2 1/2 to 3 hours or until tender, stirring occasionally. Note that you want to keep the beans barely covered with water as they cook and therefore you may need to periodically add a bit more liquid. Once cooked, season with salt and pepper and set aside to cool in their cooking liquid. Once cooled, drain and refrigerate until needed.

Carrot Jus Recipe

Ingredients
4 peeled carrots, cut into 1/4-inch pieces
1 tablespoon chopped ginger
2 garlic cloves
1 onion, sliced
1 fennel bulb, trimmed and thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
2 cups vegetable stock, warmed

Directions
Preheat oven to 400 degrees. Place all ingredients (except vegetable stock) on a sheet pan and toss to coat with olive oil. Place in oven and roast for 30-40 minutes until very soft and browned. Remove from oven and cool for 10 minutes; transfer to a blender. Add vegetable stock and blend on high for 1 minute or until very smooth. Taste for seasoning and then strain through a fine mesh strainer. Keep warm in a small saucepan on low heat until ready to serve; or refrigerate until needed.

Dungeness Crab Salad Recipe

Ingredients
1 cup lump crab meat, preferably Dungeness
1 teaspoon each minced chive and dill
1/2 lemon, zest and juice
2 garlic cloves, roasted and finely minced
2 tablespoons mayonnaise
Pinch of salt and fresh cracked black pepper

Directions
Mix all ingredients together and refrigerate for at least 1 hour to allow flavors to meld.

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