The Dish: Grafton Street Pub & Grill -- Pan Roasted Cod

INGREDIENTS:
6 each fingering potatoes, blanched
2 each pieces of fresh cod (7 to 8 oz)
2 tbsp. seasoned flour (flour mixed with salt and white pepper)
1 oz. julienne leeks
1 oz. canola oil
1 tbsp. canola oil
1 tsp. butter
1 oz. cleaned green beans
Salt and pepper

For Sauce:
1 tbsp. lemon juice
1 tbsp. white wine
1 diced shallot
1 stick of soft butter diced in small cubes
1 sprig of fresh thyme
Salt and pepper

METHOD:
First, make the sauce. Hold it in a warm area of the kitchen. In a medium saucepan on medium heat, reduce the lemon juice, white wine, shallots and thyme. When this mixture is reduced to about 1 tbsp. of liquid, lower heat and slowly whisk in the soft butter one cube at a time. When completed, strain and season to taste with salt and pepper

For Leeks:
In a small saucepot, heat oz. of canola oil to 350 F. Dredge the leeks in the seasoned flour and fry the leeks until crispy. Remove from oil place on paper towel lined plate and season to taste with salt and pepper.

For Potatoes and Cod:
In a large sauté skillet, place tbsp. of canola oil and heat to high heat until oil begins to smoke. Turn down heat and place in pieces of cod. After 2 minutes, flip the fish and place the split potatoes in the pan. Place the pan in the oven 350 F for 8 to 10 minutes or until the fish cooked

Beans:
Cook in 1 tbsp. of water with tsp. of butter on high heat until bright green. Remove from pan and season with salt and pepper.

Grafton Street Pub & Grill
1230 Massachusetts Avenue
Cambridge, MA 02138
617-497-0400
http://www.graftonstreetcambridge.com