Steamed Alaskan cod, toasted almonds, brandade tortellini, stinging nettle veloute’, fava beans, peas, broccoli and spring garlic emulsion

by Colin Whiddon

Recipe serves 4 people

Alaska CodAlaskan Cod

1 – 6 lb Alaskan Cod, scaled, filleted and cut into 4 – 5 oz portions, skin on
Zest of 1 orange
1 tsp fresh thyme leaves
2 Tbsp olive oil
Salt and pepper

method: sprinkle cod with zest, thyme and olive oil. Let marinate 1-4 hours. Season with salt and pepper. Place in a steamer. Cook for 6-10 mins. Remove skin before serving.

Alaska CodBrandade

6 oz. Cod trimmings
1 cup whole milk
2 garlic cloves, chopped
1 bay leaf
A few sprigs fresh thyme
6 oz. Yukon gold potatoes, cut in half
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, chopped
Zest of 1 orange
Salt/pepper to taste

method: pre-heat oven to 350f
Place cod, milk, garlic, bay leaf and thyme in a 9inch glass baking pan. Season with salt/pepper. Bake for 10 mins. Flake cod into small pieces in a bowl. Place potatoes in pot, cover with salted water. Bring to boil, lower heat and simmer till tender about 10-15 mins. Drain well in a colander and place in oven for 5-10 mins to dry potatoes. While hot, mash potatoes with olive oil, zest and mix well with cod flakes. Add parsley and season to taste with salt/pepper.

Pasta dough

1 1/2 cups all-purpose flour, plus extra for kneading
2 large eggs
1 Tbsp olive oil

method: mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands.
Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

Alaska CodBrandade tortellini

method: Roll out pasta using a pasta machine. Gradually roll dough out until you can barely see your fingers through the pasta. On a well floured surface, Cut 2 inch rounds and moisten edges with water. Place 1 tsp of Brandade mixture in center of round. Fold into a half moon shape, then fold into a loop, pressing the two ends together. Crease the edges upside down to finish the tortellini. Now repeat this 11 times.

Stinging nettle velouté

1 small yellow onion, sliced
I leek, sliced
2 cloves garlic, chopped
1 Tbsp olive oil
4 oz Yukon gold potatoes, halved
2 cups chicken stock
4 Thyme sprigs, 1 bay leaf
2 large handfuls stinging nettles, blanched and shocked in ice water
Salt/pepper to taste

(note: Stinging nettle or common nettle, is a herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America. The plant has many hollow stinging hairs called trichomes on its leaves and stems, which act like hypodermic needles that inject histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals. The plant has a long history of use as a medicine and as a food source. When cooked the stinging sensation is neutralized. Use gloves while handling raw.)

method: sweat the onion, leek and garlic in oil over medium heat for 5-10 mins. Add potatoes, stock and thyme/bay leaves. Bring to a boil and lower to a simmer about 20-30 mins until potatoes are tender. Remove thyme/bay leaf, add blanched stinging nettles and purée in a blender till smooth. Season with salt and pepper

Spring garlic emulsion

1 cup spring garlic, sliced
3/4 cup lemon juice
1 tsp coriander, ground
1 tsp Dijon mustard
1 cup + 1 Tbsp grapeseed oil
Water as needed
Salt and pepper

method: sweat the spring garlic in 1 Tbsp grapeseed oil for about 5 mins. Add lemon juice, reduce by half. Add coriander and Dijon mustard then place in blender. On high speed, slowly add oil till thickened. Add water if it becomes too thick. Season with salt and pepper

To serve: Bring a large pot of salted water to the boil. Add the tortellini and cook for 4-5 mins. Take out of water and toss with 3 Tbsp extra virgin olive oil and some blanched seasonal vegetables (broccoli, peas, fava beans) ladle some hot stinging nettle velouté into the bottom of a large plate. Place the tortellini and vegetables around the edge of the plate. Place cod in the center of plate, drizzle with spring garlic emulsion and top with toasted almonds. Enjoy!