For the last 6 months I've had a wonderful young lady acting as my sous chef. Addie was a godsend! She also worked at a popular Italian restaurant on Eastlake working the pantry and grill. And, she has bartend experience and front of the house experience, which made her a perfect fit for our ever-changing needs.
Addie is heading back to school, and I really wanted to express how much she has meant to Lydia and I. Lydia would normally have to work her 9-5 job and then come and have to help me at all the bigger events. With Addie helping out, Lydia gets to concentrate on her own job. I wanted to cook a special going away meal for Addie and her boyfriend Michael.
It was a multiple course affair, with Asian flavors along with seafood, and everything handmade. One of the things I prepared made me really happy, so I decided to write this recipe and put it up here -- bacon and herb crusted cod with ricotta gnocchi and seafood mushroom saute and sauce.
Bacon and herb crusted cod
4-6oz cod portions
1 cup panko breadcrumbs
1/4 cup chopped herbs of choice - parsley, chives, tarragon etc.
2 strips crispy cooked bacon
1/4 cup crushed lobster crackers
4 cups gnocchi
4 oz lobster mushrooms, trimmed and chopped
4 oz oyster mushrooms, trimmed and chopped
2 tablespoons shallots, chopped
1 tablespoon garlic, crushed
1 cup white wine
3 tablespoons butter
3 tablespoons olive oil
Salt and pepper to taste
Season fish with salt and pepper. In food processor, place cooked bacon, herbs, lobster crackers and panko. Pulse until well blended and finely ground, and set aside. Place mushroom trimmings, 1/2 shallots and 1/2 garlic in sauce pan with white wine and put over medium heat and reduce by 1/2.
In large sauté pan over medium high heat, place 1 tablespoon olive oil and sear cod until flesh sets, 2-3 minutes. Turn over and crust with panko crust. Place in 350 degree oven for 7-10 minutes until cooked through.
In large sauté pan over high heat place 2 tablespoons olive oil and sauté mushrooms. When mushrooms start to release thier liquid, add garlic and shallots. Season with salt and pepper. Toss in gnocchi and warm through.
Strain mushroom white wine sauce, bring to a simmer and add butter to incorporate. Place gnocchi and mushroom mixture on plate. Top with fish and drizzle with sauce.