Seared Cod With Brown Butter Sherry Vinaigrette and Scrunchions
Chef Teo Paul pairs perfectly seared cod with Newfoundland-style scrunchions, tender Swiss chard and a nutty brown butter sherry vinaigrette.
Ingredients
Brown Butter Sherry Vinaigrette
- 120 g butter
- 1 tsp sherry vinegar
- 1 tsp fresh lemon juice
- 1 tsp honey
- pinch salt
Blanched Greens
- 1 bunch Swiss chard chopped into 1-inch (2.5 cm) pieces
- 1 tbsp olive oil
Scrunchions & Cod
- 200 g scrunchions
- 4 150 g portions fresh cod (not frozen) (halibut also works)
- salt and freshly ground black pepper
Instructions
Brown Butter Sherry Vinaigrette
- In small pot over medium heat, melt butter and cook until it turns a deep golden brown and smells nutty. Remove from heat and let cool for 10 minutes. Whisk in sherry vinegar, lemon juice, honey and salt.
Blanched Greens
- Bring 1 cup salted water to a boil in medium pot. Add chard—stems first and leaves on top so stems boil while leaves steam. Blanch for 3 minutes, then use tongs to stir leaves into water to make sure they’re cooked through. Cook for another 30 seconds. Drain any remaining water, toss chard with olive oil, then cover and set aside.
Scrunchions & Cod
- In large non-stick pan over medium heat, cook scrunchions until just golden, stirring occasionally, 3 to 5 minutes.
- Pat cod dry with paper towel, then season with salt and pepper. Add to hot pan with scrunchions and cook for 4 minutes on one side, until golden and fanned out. Gingerly flip and cook for another 2 minutes, tops.
- To serve, divide greens between four plates, then top with cod, golden-side up. Drizzle with vinaigrette, and finish with a few scrunchions.
