COD RECIPES

From Georgeanne Brennan. The tart sweetness of the grapefruit combined with cream and butter makes an unctuous sauce for simply prepared fish. Here Brennan uses black cod, but salmon or monkfish would be good as well. The sauce is also good with shellfish.

INGREDIENTS:
1 teaspoon kosher or sea salt
4 black cod fillets, each about 6 ounces and 1/2-inch thick
1 teaspoon freshly ground black pepper
1/2 cup dry white wine such as Sauvignon Blanc
The beurre blanc:
1/4 cup freshly squeezed grapefruit juice
2 tablespoons heavy cream
2 teaspoons finely grated grapefruit zest
1/4 teaspoon kosher or sea salt
5 tablespoons butter

INSTRUCTIONS: Place a large, nonstick frying pan over medium-high heat and sprinkle it with the salt. When the pan is hot, add the fillets and sear until they are opaque and slightly golden on the underside, about 1 minute. Turn and cook on the other side until opaque and lightly golden, about 1 minute longer. Sprinkle with the pepper, pour in the wine and cover. Reduce the heat to low and cook until the fish is opaque throughout and just flakes with a fork, 1-2 minutes longer. Remove from the heat and lightly cover with aluminum foil while you make the beurre blanc.

In a small saucepan, combine the grapefruit juice, cream, zest and salt. Bring to a boil over medium-high heat. Remove from the heat and whisk in the butter.

Place a fish fillet on a warmed dinner plate and drizzle with some of the sauce. Serve immediately.

Serves 4

COD AND POTATO CAKES WITH TARTAR SAUCE

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Yield: Makes about 24 pancakes
1 pound skinless cod fillets (approximately 2 to 3 fillets)
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
1/4 cup coarsely grated onion, squeezed of excess moisture
1 teaspoon celery seeds
1/4 teaspoon celery salt
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Tartar Sauce

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

In medium saucepan, cover cod with cold water by 1 inch. Set over moderately high heat and bring to simmer. Drain and set aside to cool.

Using box grater or food processor fitted with grating disc, coarsely grate potato and set aside in colander to drain.

In large mixing bowl, lightly beat eggs. Whisk in flour, then add onion, celery seeds, and celery salt. Break cod into small flakes and add to bowl.

Press potatoes to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.