Chef John Reis of Hilton Harrisburg shares his recipe for pan-seared cod with white beans, spinach and Chardonnay butter sauce.
- 2 ea 5-6oz cod Fillets
- 2 oz olive oil
- 1 tsp. chopped garlic
- 1 tsp. chopped shallots
- 1 cup white beans (cooked)
- 1 cup fresh spinach
- 2 oz diced chorizo sausages
- 1 cup Chardonnay butter sauce (recipe below)
- 2 oz diced tomatoes for garnish
- Season the cod with a little salt and pepper
- Heat oil in sauté pan, place seasoned cod in hot oil and sauté until golden brown.
- Turn over and place in a 350 degrees oven for about 5 minutes.
- Remove cod from pan and keep warm.
- To same pan add the garlic, shallots and sauté for a few minutes.
- Add the chorizo, the cooked beans and sauté for about 1 minute.
- Stir in the fresh spinach and sauté until spinach becomes wilted.
- To serve, place mixture in bowl. Place fish on top and drizzle the sauce around and over the fish. Garnish it with the diced tomatoes and chopped parsley, and enjoy with a nice glass of Chardonnay.
Chardonnay Butter Sauce
· 1 cup dry white wine (Chardonnay)
- 1/2 cup white wine vinegar
· 1 Tbsp finely chopped shallot
· 1 Thyme leaf
· 1 lb unsalted butter, cold
· Kosher salt, to taste
- Heat wine, vinegar, thyme and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 1/2 cup. This should take about 5 minutes.
- While the liquid reduces, you can cut the butter into medium (1/2 inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
- Once the wine-vinegar mixture has reduced to 1/2 cup, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
- As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining.
- Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
- Season to taste with Kosher salt. Strain the sauce and serve right away.