A Valentine Entre'e

As many of you know, I love the show Top Chef. A few weeks ago Richard Blais made a delicious fish dish that many of you may like. I made it yesterday, and even the kids liked it (well, not the younger one, but he has a fever, so it doesn't count). Nadine didn't think she'd like it, but was surprised when she did. It's relatively healthy and uses items that may be new for you. I'm including a revised recipe because some of what Richard uses isn't practical for the home chef. Also, you can make this without the sauce and it will taste just fine, but I recommend it if you can ~ it makes a nice little extra touch. From prep time to plating, this dish takes 1 1/2 hours to make. Bon Appetite!

Chicken Fried Codfish with Brussel Kraut
Serves 4 adults or 6 in a family
Sauce:
1-2 inch piece of fresh ginger
1 12 oz. bottle of ginger beer
1/3 cup honey
1 cup soy sauce
3/4 cup beef broth
1 cup chicken broth
1/4 cup white wine
1 red chili pepper
1 tsp. corn starch
Method:
Get this simmering right away. The longer the better. Peel and slice ginger. Cut top off chili pepper. In the cup of chicken broth, add the corn starch and whisk until clearly blended. In med. sauce pan add all the ingredients and heat over med.-high, stirring occasionally. When the rest of the dish is ready, strain sauce through a sieve before drizzling around each plate. You can save this in the refrigerator in tightly sealed bowl for up to 2 weeks.

Fish:
1 lb. codfish fillets
3 eggs, whipped w/ fork
1 cup flour
1 tsp. hot sauce (optional)
1 cup Panko
2 Tbsp. Parsley, chopped
1 Tbsp. salt
1/2 tsp. white pepper
2 cup cannola oil for frying
Method:
Cut fillets into equal pieces (4-6). Place eggs, flour, and panko in three shallow dishes. Divide salt between eggs and flour and mix. Add pepper to flour and blend in. Add hot sauce to eggs and whip. Mix parsley into panko. Dredge fish first in flour, then egg, then Panko crumbs. (Panko can be found near the bread crumbs in most stores. I got it at Reams for $1.59 a box. It's Japanese coarse bread crumbs.) After the fish is coated, set aside until the Kraut is made. When ready to fry, heat oil in large frying pan over med. high heat. When oil is hot, place fillets in oil and fry each side for 2 minutes, or until lightly brown. This goes fast so, stay close. Turn with metal tongs (I use my salad tongs.) When fish is cooked, place on a paper towel covered plate. (The fish will continue to cook after removing from heat.)

Brussel Kraut:
4 oz. uncooked bacon, small dice,
about 4 slices
5-6 brussel sprouts, shredded
1/2 Tbsp. butter
1 tsp. dried dill
1/4 tsp. powdered ginger
juice from 1/2 lime
1 Tbsp. fresh parsley
1 potato, peeled, small dice
1 med. tomato, small dice
salt and pepper to taste
Method:
In frying pan, on med. high heat, cook bacon, ginger and potato, about 5 minutes, stirring often. Add shredded brussel sprouts, and cook another 2-3 minutes. Finish with tomato, herbs, lime and butter. Stir to mix well, about another 2 minutes. Remove from heat and cover until time to serve. When kraut is done, start the fish.
To plate: place a spoonful of kraut on plate, top with fish, drizzle sauce around the plate. Enjoy!