Poach away little fishy, poach away
For this sauce use fresh porcini and double shelled fresh favas. Choose scallops that are roughly the size of a quarter. If black cod is unavailable, halibut, red snapper or trout will work well.
To quickly shell the second skin off a fava, place in boiling water for 1 to 2 minutes then strain and submerge in ice water. Bean will then pop out of skin with a small amount of pressure.
To make truffle butter let a stick of butter come to room temperature, then finely grate a small truffle into it. Mix well, wrap in plastic wrap and refrigerate until solid. Keeps for months.
Black Cod with Scallop Sauce
- 1 lb black cod fillets
- 8-12 scallops
- 1 cup shelled favas
- 1/2 cup finely diced sweet onion (walla walla best)
- 1 cup thinly sliced porcini
- 2 tbsp chopped thyme
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup grated romano
- 2 tbsp truffle butter
Season cod with salt and pepper. Over medium low heat melt butter and saute onions until beginning to brown. Add porcini and half the thyme and saute until mushrooms begin to break down. Add wine and deglaze pan. Bring heat to high and then simmer until wine has almost been absorbed. Add chicken stock, return to heavy simmer and poach fish until almost done, about 2 minutes per side. Remove fish to a plate and add favas, remaining thyme and scallops to sauce. Simmer until scallops are done, about 4 minutes then return cod to sauce and finish cooking, about 2 minutes more. Remove from heat, stir cheese into sauce and serve over black rice or polenta.
Rufus' Food and Spirits Guide 