2022 Tour de France - Champion’s Meal.
Congrats to Jonas Vingegaard on winning the 2022 Tour de France. What a fitting book-end to this year’s tour. If you recall, the first three stages were in Denmark, and now a Dane took home the maillot jaune! However, did you know that, just up until a handful of years ago, Jonas was a fish packer in his native country? He hails from Thy, up on the NW shores along the Balck Sea, and across from the southern tip of Norway, and he would pack cod and other fish to be sold at market. So, naturally, I made some pan-seared cod with Danish fox sauce and lemon greens. While I couldn’t find succulent sea greens, as the original recipe called for, I went with Chinese spinach for a similar aesthetic appearance on the plate. One thing is certain, this meal was fantastic, and the sauce is worth making all on its own! You can even use the unstrained version as a veggie dip.
Seared Cod with Danish Fox Sauce and Lemon Greens adapted from Scott Bagnell
4 Cod filets
Maldon sea salt
Black pepper
Pumpkin seed, safflower, or other light oil
Danish Fox Sauce
1.5 oz baby spinach leaves
3 tbsp light brown sugar
3 tbsp Dijon mustard
3 tbsp champagne vinegar
1 bunch of dill fronds
8 lemon basil leaves
1 tbsp lemon juice
Lemon Greens
1 cup frozen peas
Several “sprigs” of Chinese spinach trimmed apart at the thick branch connections
Zest and juice from ½ lemon
1 tbsp olive oil
Sea salt & pepper
Fresh pea or bean sprouts as garnish (microgreens are fine too)
Bring a pot of salted water to a boil. While waiting for the water to boil, prepare the cod by thoroughly drying. Season with salt and freshly cracked black pepper. Set aside to come closer to room temperature.
When the water is boiling, drop in the Chinese spinach and cook until just limp, about 1-2 minutes. Remove with tongs and drain. Then drop in the frozen peas and cook for 3-4 minutes until just soft in the middle. Using a slotted spoon, transfer the peas to a bowl of ice water to stop the cooking. Once fully cold, drain and reserve.
Bring the pot of water back to a boil and drop in the baby spinach leaves. Cook for 30 seconds. Drain and place on paper towels. Squeeze any excess water from the spinach. Then combine all of the fox sauce ingredients in a small food processor or blender and process until smooth. Reserve.
Add enough oil to cover the bottom of a non-stick skillet and place over medium-high heat. Preheat the broiler with the rack in the upper third.
When the oil begins to ripple, place the filets skin-side down, fiving a firm press to ensure adherence to the skillet. Let the filets cook, undisturbed for 4-6 minutes, depending on thickness. Then place the skillet into the broiler to lightly toast the flesh side, 1-2 minutes.
Remove the skillet from the oven and place the fish filets, flesh side down, on layered paper towels.
While the fish cooks/rests, run the fox sauce through a fine-mesh strainer set over a bowl, pressing the contents through with a rubber spatula and reserve.
In a medium bowl, toss together the lemon greens salad ingredients, except for the pea sprouts. Taste for seasoning needs.
To serve, use a pastry brush to spread some of the sauce on the plate. Top with the fish, skin-side up, and place some of the salad on the side, garnishing with sprouts.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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