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Ingredients
- 5 TBLs olive oil, divided
- 1/2 cup chopped shallots (about 4 small)
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 16 small fresh clams, scrubbed (Cockles, manilla, or smallest Little Necks)
- 2 6 1/2 oz cans chopped clams in juice
- 3 TBLs fresh lemon juice
- 3 TBLs chopped fresh basil
- 1 1/2 TBLs chopped fresh tarragon
- 3 TBLs butter, room temp
- 4 7-8 oz cod fillets
- 1 egg white
- 1 cup Herbed Panko crumbs
- 16 sm New Potatoes
- 1/2 TBLs rendered Duck Fat or butter
- sm sprig fresh Parsley chopped
- 2 6oz bags fresh baby spinach leaves
- 4 cloves of Roasted Garlic or confit (or thin sliced raw garlic)
- 1/4 tsp crushed red pepper
Details
Servings 4
Adapted from myne69.com
Preparation
Step 1
Preheat oven to 450 F.
In a med sized pot, cover potatoes w/ salted water (1" above) and boil till all-dente
leave burner on
Drain & return to pot shaking over burner to evaporate any remaining water
Toss w/ duck fat or butter, salt & pepper & parsley
Cover & keep warm
Heat 2 TBLs oil in large nonstick skillet over medium-high heat.
Add shallots and garlic and saute until golden, approx 4 min.
Add wine and bring to a boil.
Add fresh clams, cover and cook until clams open, approx 4 min. (discard clams that do not open) Stir in canned clams with juice, lemon juice, basil and tarragon, then whisk in butter.
Season sauce to taste with salt and pepper. Remove from heat.
Meanwhile, heat 2 TBLs oil in large ovenproof skillet over high heat.
Brush finish side of cod w/ egg white
Sprinkle with salt and pepper & press into Panko to coat
Add to skillet, panko side down and cook till golden.
Flip Cod & Transfer skillet to oven and roast until fish is opaque in center, about 5 min.
Smash & blend Roasted garlic w/remaining 1 TBL of oil
or heat oil & saute garlic till colored
Add spinach and crushed red pepper and stir just until spinach wilt
Rewarm sauce over medium heat
Divide spinach among plates.
On each plate, place 4 potatoes in a large round biscuit mold
Press down w/an appropriately sized tumbler to just burst the potatoes
Top with fish and sauce.
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