Poached Black Cod with Sausage-Spiced Butter Sauce
Newmans at 988Cannon Beach, OR
John Newman used local black cod from Warrenton, Oregon, when he served this dish at his Beard House dinner. He dressed the fish with a delicious, sausage-enriched butter sauce for a playful twist on surf-and-turf fare.
Ingredients
- 2 tablespoons (1 ounce) spicy Italian sausage, casing removed
- 1 cup dry white wine
- 1 tablespoon minced shallots
- 1 tablespoon heavy cream
- 1/2 cup cold unsalted butter (1 stick), cut into 1/2-inch pieces
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Two 3-ounce fresh black cod fillets
- Salt and pepper to taste
- 1/4 cup heavy cream
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- Chopped chives for garnish
Method
To make the sauce, place the sausage in a sauté pan set over high heat. Break up the sausage into small pieces and sauté until cooked through, about 3 minutes. Remove from heat and set aside. (Do not pour off any of the pan drippings.)
Combine the shallots and wine in a sauce pot and reduce over medium heat until only about 2 tablespoons of liquid remain, about 10 minutes. Add the cream and simmer for one minute. Reduce the heat to low and slowly whisk in the butter one piece at a time. Stir in the lemon juice, sausage, and sausage drippings. Season with salt and pepper and keep warm until ready to serve.
To make the cod, season the fillets with salt and pepper. Place the cream and wine in a small sauté pan over medium heat and heat until simmering. Place the cod in the pan and reduce the heat to low. Cook until just cooked through, about 5 minutes. Drizzle with lemon juice.
To serve, spoon some sauce over the fish and finish with chopped chives.
Yield
2 servings as an appetizer
