Cod With Local Green Beans and Soy-Sherry Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6 servings

At the four-star Le Bernardin, seafood is the star of the plate. Sustainability is key to Chef Ripert's fish and shellfish purchasing decisions. For this recipe, he chooses sustainable Alaskan cod fillets and sautés them quickly to preserve their delicate flavor and texture. Local vegetables and a light soy-sherry sauce make this a welcome summer dish.

Ingredients

1/4 lb. green beans
2 tbsp. soy sauce
2 tbsp. sherry vinegar
5 drops hot pepper sauce
2 tsp. minced fresh ginger
2 tsp. minced shallots
9 tbsp. unsalted butter
Fine sea salt and freshly ground white pepper
2 tbsp. canola oil
12 (3-oz.) cod fillets
2 tsp. chopped parsley

Steps

  1. Snap ends off beans and halve them lengthwise. Blanch beans in boiling salted water for 2 min., or until crisp-tender. Drain and shock in ice water bath to stop cooking. Drain and set aside.
  2. In small saucepan, bring soy sauce, sherry vinegar, pepper sauce, ginger and shallots to a boil. Whisking constantly, add 8 tbsp. butter to the pan, 1 tbsp. at a time, making sure each has been absorbed before adding another. Season to taste with salt and pepper. Set aside.
  3. Place two large nonstick sauté pans over high heat and add 1 tbsp. canola oil to each. Season cod fillets on both sides with salt and pepper. When oil is hot, add 6 fillets to each pan. Sauté 3 to 5 min., or until cod is golden brown on the first side. Turn fillets over and cook 30 sec. longer
  4. Meanwhile, heat beans in a pan with remaining tbsp. butter. Season to taste with salt and pepper. Add parsley and toss to incorporate. Gently reheat sauce, being careful not to let it boil.
  5. To serve, place cod fillet, browned side down, on a plate and top with a little bean mixture. Top with another cod fillet, browned side up. Drizzle sauce around the cod. Serve immediately. 
Source: Recipe and photo courtesy of Alaska Seafood Marketing Institute

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources