Chef Stephen Cavagnaro
Cavey's, Manchester, CT
- 3-4 lbs. cod loin, skin on, scaled and boned out
- ¼ cup grape seed oil
- 4 Tbsp butter
- Juice from one lemon
- 20 little neck clams
- 1 cup dry vermouth, with 5 threads saffron added to infuse flavor
- 1 Tbsp shallot, minced
- 1 clove garlic
- 3 ears native corn, husked with kernels cut off
- 2 Tbsp sliced green onion/scallion (reserve few for garnish)
- 20 baby fingerling potatoes, blanched until cooked through
- ¼ cup chorizo, coin slices
- Salt and pepper to taste
Clean the cod loin of any loose scales and bones. Cut the cod into 7-ounce pieces and season with salt and pepper. In a hot stainless steel sauté pan, add half of the grape seed oil, then add 2 tablespoons butter. Once butter starts to brown, add cod pieces skin side down. Move cod in pan to make sure it doesn’t stick. Once skin is nicely (and evenly) golden brown, flip fish over. When golden, remove fish from pan onto a sizzle platter, or small baking pan, and baste with lemon and butter drippings. Place in 450 degree oven for 5-7 minutes or until cooked through.
While fish is cooking, heat two medium-size sauté pans (one with a cover). In the first pan, add a small amount of oil and a clove of garlic that has been lightly smashed. Let the garlic caramelize until golden. Add minced shallot and sweat. Then, add saffron infused vermouth, potatoes, and clams and cover. Cook until clams open and turn off heat. In the second sauté pan on high heat, add remaining butter until it starts to brown. Add the corn and stir so it doesn’t stick. Season with salt and pepper. Once corn is cooked through, add scallions and chorizo then remove from heat.
For plating, place corn mixture in center of plate or shallow bowl. Next, place 5-6 clams and potatoes around the corn in alternating sequence. Once fish is done, place on top of the corn and drizzle remaining liquid from clams (discarding the garlic clove). Garnish with scallions. Serves 4.
Recommended wine/beer for Pan Seared Cod with Clams, Native Corn, Fingerling Potatoes and Chorizo:
Marc Morey Chassagne-Montrachet 1er Cru Virondot 2005 [Burgundy, France]
Chef Cavagnaro’s entrée of cod and fresh vegetables is a masterful effort. It is a dish deserving of a wine with complexity, balance and pedigree. Marc Morey is a small family-run winery in Burgundy’s Chassagne-Montrachet that I have been fortunate enough to visit on several occasions. Among my favorites of this Estate, is the Chardonnay from the Virondot vineyard, considered one of Chassagne-Montrachet’s best sites. The 2005 is a special vintage in Burgandy, so with this, we have a great vineyard, a great vintage and a great winemaker. Easy math! And by the way, this truly is my favorite example of French Chardonnay!
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