ATLANTIC COD IS ONE OF MY FAVORITE FISH. IT'S FLAKY AND FLAVORFUL. I USUALLY PAN ROAST IT, BUT WHEN WE'RE CLOSE ENOUGH TO THE ATLANTIC TO GET TRULY FRESH FISH, I PREFER STEAMING IT WRAPPED IN PLASTIC WRAP. IT POACHES IN ITS OWN JUICE. IN THIS INSTANCE, I SURROUNDED THE LITTLE PACKETS OF GLAD-WRAPPED COD WITH CAULIFLOWER, WHICH TAKES ABOUT THE SAME TIME TO COOK AS THE FISH. TO OFFER A SUCCULENT CONTRAST TO THE FISH, I SAUTÉED DIVER SCALLOPS AND ADDED THEM TO THE PLATTER. A LEMON BUERRE BLANC OR HOLLANDAISE ONLY SERVES TO ENHANCE THE FISH FISH AND CAULIFLOWER.
https://johnpleshettemealoftheweek.com/recipes/steamed-cod-with…wer-and-scallops/
SEPARATE THE CAULIFLOWER INTO FLORETS.
DIVIDE THE COD INTO SERVING PORTIONS AND WRAP INDIVIDUALLY IN PLASTIC WRAP.
DRY THE SCALLOPS IN PAPER TOWELS.
BRING THE WATER IN THE BOTTOM OF THE STEAMER TO A SIMMER, BUT DON'T STEAM THE FISH TILL THE HOLLANDAISE IS DONE.
PLACE THE PACKETS OF COD IN THE CENTER OF A STEAMING BASKET AND SURROUND WITH THE CAULIFLOWER.
COVER AND STEAM THE COD FOR 6-8 MINUTES OR UNTIL A KNIFE INSERTED IN THE THICKEST PART FEELS WARM ON YOUR BOTTOM LIP.
ARRANGE THE FISH AND THE CAULIFLOWER ON THE SAME PLATTER.
HEAT A SMALL FRYING PAN ON A HIGH FLAME. ADD A SPLASH OF VEGETABLE OIL. SALT AND PEPPER THE SCALLOPS AND PLACE IN THE HOT OIL. COOK FOR ONE MINUTE. DON'T MOVE THE SCALLOPS.
ADD 2 TBSPS OF BUTTER, TURN OFF THE HEAT AND BASTE THE SCALLOPS WITH THE BUTTER FOR A MINUTE.
ARRANGE ON THE PLATTER WITH THE COD AND CAULIFLOWER. SERVE WITH THE HOLLANDAISE.
SERVES 4-6
MELT A STICK OF BUTTER. WHEN IT COOLS A BIT AND SEPARATES, STRAIN IT THROUGH A FINE MESH SIEVE INTO A MEASURING CUP.
SEPARATE THE EGGS. SQUEEZE THE JUICE FROM HALF A LEMON INTO THE TOP OF A DOUBLE BOILER AND WHISK IN A PINCH OF SALT AND WHITE PEPPER. WHISK IN THE EGG YOLKS. ADD 2 TBSPS OF COLD BUTTER IN BITS TO THE YOLKS.
BRING THE WATER IN THE DOUBLE BOILER TO A LOW SIMMER. FIT THE TOP IN PLACE AND WHISK IMMEDIATELY, REMOVING IT TO TEST HOW HOT IT IS. IT SHOULD FEEL QUITE WARM TO THE TOUCH BUT NOT HOT, HOT OR IT WILL COOK THE EGGS.
ONCE THE MIXTURE HAS THICKENED, REMOVE FROM THE HEAT. POUR OUT THE WATER FROM THE BOTTOM AND THEN PUT BACK THE TOP. WHISK IN THE MELTED BUTTER IN A THIN STREAM, PAUSING OCCASIONALLY TO MAKE SURE THE BUTTER HAS ABSORBED BEFORE ADDING MORE.
PUT A TOP ON THE POT TILL THE FISH IS DONE.
Ingredients
