Every cooking show has to start somewhere, and for One Chef One Critic it began with this cod recipe for guest Rod Bowers. Bowers is a Toronto chef who hails from Grand Falls Windsor, Newfoundland. His personal motto is “All butter, all the time!” This dish, featuring melted pork fat and butter, suited him to a tee. Chef Steve and I were okay with it too.
- Yield: 4 Servings
- 1 cup (250 ml) melted pork fat
- 4 cod loins or fillets
- 1 plate of seasoned flour
- 2 eggs, beaten (for egg wash)
- 1 cup (250 ml) each: turnip, carrot, new potato (cut up and cooked)
- 1 cup (250 ml) grilled corn
- 3 tbsp (45 ml) unsalted butter
- 1 onion, diced
- 2 tbsp (30 ml) hot canola oil
- 0.33 cup (80 ml) white wine vinegar
- 3 tbsp (45 ml) brown sugar
- 2 cups (500 ml) partridge berries
- 1 tbsp (15 ml) chopped chives
- Begin with a frying pan on medium high containing melted pork fat. Dredge the cod loins in flour, shaking off excess flour. Coat them in egg wash and fry until golden, turning only once. Sauté vegetables in butter. Garnish plate with a small amount of partridge berry chutney.
- Cook the onion in hot canola oil on medium for 3 minutes. Add vinegar and brown sugar. Continue cooking until reduced by half. Add partridgeberries. Cook, while stirring, for a few more minutes. Add chopped chives and let stand 1 hour at room temperature before serving.