Ingredients
Lingcod
1 Lb Lingcod Fillet
2 Tbsp Vegetable oil
2 Tbsp Butter
1 Squeeze Lemon
Spiced Grapes
2 Cups Grapes
1 Tsp Coriander
1 Tsp Mustard Seed
2 Whole Cloves
3 Whole Star Anise
1 Stick Cinnamon
1 Knob Ginger
1 Tsp Allspice
1 Tsp Nutmeg
2 pints Water
1 pint Sugar
1 Whole Lemon
1/4 Cup Rice Wine Vinegar
1 Tsp Vanilla Extract
Fingerling Potatoes
1/2 Cup Diced Prosciutto
12 Whole Blanched Fingerling Potatoes
1 Large Handful Spinach
1 Tbl Roasted Garlic
1/2 Cup Butter
Instructions
Spice Your Grapes
- Toast off whole spices at medium heat.
- Heat up up water to dissolve pint of sugar into two (2) pints of water to make simple syrup.
- Add all spices (coriander, mustard seed, cloves, star anise, cinnamon stick, ginger all spice, nutmeg, lemon) into simple syrup and bring up to simmer. Let cool.
- Once the liquid has cooled completely, add grapes, rice wine vinegar and vanilla extract
- Brine in the fridge at minimum one day.
Fingerling Potatoes
- Render fat from diced prosciutto in medium pan. Once rendered, remove the prosciutto and put aside. Add one spoonful oil to rendered fat and heat to smoke point.
- Sear your blanched & halved potatoes in fat/oil until golden brown
- Add Prosciutto back into pan along with roasted garlic a pinch of chili flakes and handful of spinach.
- De-glaze the pan with a splash of vegetable stock
- Season with salt and pepper
- Add Tablespoon butter and mix in until stock evaporates to form a pan sauce.
Cooking Your Lingcod
- Preheat oven to 380
- Pat dry and salt your lingcod fillet
- Bring pan to smoke point and add generous amount of oil.
- Once Oil reaches smoke point, add fish to pan and Sear for 2-4 minutes, depending on thickness of fillet.
- Flip fillet and add a couple handfuls spiced grapes to the pan.
- Toss your pan in the oven to finish (2-4 minutes)
- Remove from oven, add butter and spash of lemon juice and baste for 1 minute
Serve it up!
