- 1 Lb Lingcod Fillet
- 2 Tbsp Vegetable oil
- 2 Tbsp Butter
- 1 Squeeze Lemon
- 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
- 1/2 Cup Diced Prosciutto
- 12 Whole Blanched Fingerling Potatoes
- 1 Large Handful Spinach
- 1 Tbl Roasted Garlic
- 1/2 Cup Butter
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.
- 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!
Tried this recipe?Let us know how it was! #possrecipe