INSIDE MY KITCHEN: PANKO CRUSTED LING COD ON SWEET PEA PUREE

Ling Cod is a member of the greenling family and is not related to a Ling or a Cod.  Its appearance is very similar to a cod, hence the name.  It is local to the west coast of North America.  It is mild in flavor and has a clean taste.  It is a great fish for pesca-"newbies."  I pair the ling cod with a garlic pea puree and a truffle madeira reduction because of its buttery-sweet-earthy flavor which highlights this underrated voracious sea dweller.   Bass, halibut, orange roughy or even basa sole could be substituted if ling-cod is unavailable.

Recipe:

6 oz     Ling Cod (you can substitute black cod or chilean sea bass if its unavailable)

1/2C    Panko (Japanese bread crumbs)

1C       Peas (English Peas when in season/frozen peas can be used for similar results)

1T       Butter

1/2      Garlic (clove)

2T       Madeira Sauce (recipe follows)

3T       Olive Oil

LING COD:

Preheat oven to 425*.  Season both sides of the fillet of fish with salt and pepper.  Press ling cod into the panko bread crumbs coating both sides.  Bring olive oil to smoking point (you will see the smoke rise from the pan) in a medium size saute pan.  Place one side of the panko crusted ling cod in the oil until golden brown.  Flip the fish over and place in the oven until cooked through.  8-10 minutes. Remove from oven.  Place a scoop of pea puree in the middle of the plate.  Place the fish on top.  Garnish with 2T of Madeira Sauce and enjoy this delicious meal.

PEAS:

Cook peas in small pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen. Drain, reserving 1/2 cup cooking liquid. Set 2 tablespoons peas aside for garnish. Place remaining peas in processor. Add butter and garlic. Puree pea mixture, adding pea cooking liquid by tablespoonfuls if too stiff, to form light and creamy puree. Season to taste with salt and freshly ground black pepper

MADEIRA SAUCE:

1/2C    Madeira Wine

1t         White Truffle Oil

1t         Black Truffle Peelings (optional/can be found at specialty stores)

1T        Butter, unsalted

In a small sauce pot, add all the ingredients and reduce until its thick enough to coat the back of a spoon.  Make sure you watch it because it will reduce and burn quickly (learned from experience). Remove from heat and rest until needed.