Pan-Seared Ling Cod with Cannellini Beans, Roasted Carrot Jus, Dungeness Crab Salad
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
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
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
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
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
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
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
Mix all ingredients together and refrigerate for at least 1 hour to allow flavors to meld.