Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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Chatham Day Boat Cod With Ragout of Edamame, Morels, Shiitakes and Roasted Garlic
|# of Servings:
- 1 cup red miso
- 1/2 cup mirin
- 1/2 cup sake
- 3/4 cup honey
- 1/4 cup soy sauce
- 4 cod fillets, boneless and skinless, about 5 ounces each
- 1 tablespoon vegetable oil
- 1 tablespoon unsweetened butter
- 10 whole garlic cloves, roasted
- 8 ounces fresh morel mushrooms or
- 2 ounces dried, softened in water
- 16 fresh shiitake mushroom caps, quartered
- 1 cup shelled edamame Salt and freshly ground black pepper to taste
- In a nonreactive bowl, place miso, mirin, sake, honey and soy sauce; mix
together until fully combined and smooth.
- Slip cod fillets into marinade.
- Cover with plastic wrap and place in refrigerator.
- Marinate cod for at least four hours or preferably overnight.
- Do not allow cod to marinate more than twenty-four hours or fish will start
- Remove cod from marinade and brush off most of mixture, leaving a thin coating
- Rub a baking sheet with one tablespoon of vegetable oil and place cod on
sheet, leaving an inch or so between pieces.
- Preheat oven to 450 degrees.
- Place baking sheet with fish in oven and cook for five minutes.
- Remove cod from oven and turn oven to broil.
- Place cod under broiler and allow fish to brown, about thirty seconds.
- Keep warm.
- Place a saute pan large enough to hold all ingredients over medium-high
- Add one tablespoon of butter to pan and allow it to melt without browning.
- Add roasted garlic to pan and cook one minute.
- Add morels and shiitakes and cook for two minutes.
- Add edamame to pan and cook until heated through, about one minute.
- Season mixture with salt and freshly ground pepper.
- Divide ragout among four warmed dinner plates.
- Place a cod fillet over ragout and serve immediately.
Note: At the restaurant, Kelly serves this dish with a mushroom veloute
and carrot foam, but we think neither is necessary to its enjoyment.