Ingredients:
Ingredients:- 2 pounds cod, cleaned and cut into 4 pieces
- 4 slices serrano ham or prosciutto
- 2 large Yukon gold potatoes, sliced, boiled and chilled
- 1 shallot diced
- 1 leek, washed, sliced and boiled until soft
- ¼ cup mayonnaise
- 1 tablespoon white vinegar
- 1 red bell pepper, cleaned and diced
- 1 cup heavy cream
- ¼ cup Kalamata olives, halved
- ¼ cup green olives, halved
- 1 tablespoon capers
- ¼ cup sun dried tomatoes, sliced
- 1 lemon
- ¼ cup extra virgin olive oil
Start by making the sauce; bring the red bell pepper to a boil with the heavy cream, then simmer and reduce by half, puree, season with salt and pepper and set aside while keeping warm. Next mix the shallots, leek, mayonnaise, white vinegar and potato together, season with salt and pepper, set aside. Then mix the olives, caper, sundried tomatoes, half of the lemon’s juice and the extra virgin olive oil, salt and pepper to taste. In a non-stick pan over medium heat with a little olive oil, cook the fish on all sides about 6 to 8 minutes. Put sauce on four plates, then divide potato salad onto the plates, top with the fish, then the olive salsa and serve.
Per Serving (excluding unknown items) – 2881 calories; 215g fat (66.2% calories from fat); 175g protein; 72g Carbohydrate; 8g Dietary Fiber; 736 mg Cholesterol; 2240mg Sodium.
Exchanges – 22 Lean Meat; 4 Vegetable; ½ Fruit; ½ Non-Fat Milk; 36 Fat; o Other Carbohydrates.
Corey Heath is the Executive Chef for both The Dock Restaurant at Crayton Cove and the Riverwalk Restaurant at Tin City where he has worked for over 10 years. Chef Corey can be contacted at chefcoreyatcraytoncove@gmail.com.