TGIF Seared Black Cod, Manila Clam Broth, Creamy Polenta
What to do for Friday night? I look forward to Friday night dinner the most because it's the kick-off to the weekend, nothing pressing on you for the next day, everyone's got a little extra happiness in their step. Pop a bottle of wine, take your sweet time, and do something that makes you happy. For me, that's cooking for my family.
With no idea what to make tonight, I took a trip to Whole Foods for inspiration. Everything always looks so fresh and fabulous there. As we all know, presentation is key, and they know how to present. I have an internal struggle with this. It is much more difficult to make that which is humble, fine and surprise you. When you have the perfect ingredients, it is really an act of restraint to let them shine through. I purchased black cod filet, manila clams, chicken basil sausage, leeks and parsley.
Manila Clam Broth
Brown chicken sausage in a large sauce pan with a bit of butter. Then add thinly sliced leeks (white part only), and minced garlic and saute until soft. Add dry white wine, a squeeze of lemon and bring to a boil. Toss clams in and cover pan and cook until clams just pop open. Remove clams and set aside in a bowl. To finish the sauce, reduce slightly and then add a couple more pads of butter and chopped roma tomatoes. Keep warm, but don't boil again or the butter might separate.
Cook polenta according to package instructions. I like to use chicken broth. Finish the polenta with grated parmesan and pecorino romano and a little cream.
Seared black cod filet
Place filets in a little white wine and lemon juice for 15-20 minutes. Remove, dry on paper towels. Then salt and pepper the filets and dust lightly in flour. In a non stick pan on medium high, heat a little vegetable oil, sear flesh side down first and then flip to sear the skin side. Finish in the oven at 400f for approx 5 minutes.
Delicious, it was, but I was luke warm to it. Nothing stood out. The star of the show turned out to be the Grand Central Bakery Rustic Baguette with cold butter.