As in previous months, Second Sunday on Main visitors in October got a tasty culinary treat at the Celebrity Chef and Wine Tasting event, this time courtesy of Daniel and Lana Wright of Senate. They kindly served up a preview of one of the dishes on the menu at Abigail Street, set to open November 1st. Here’s the recipe:
Vermouth Braised Cod
1 1/4 pound cod or halibut filet
12 oz. dry vermouth
4 T butter
1 T olive oil
1 pound fingerling potatoes
1 medium zucchini (diced)
1 medium yellow squash (diced)
1/4 pound fresh peas
4 oz. creme fraiche
2 oz. chopped shallots
1 t sumac
salt and pepper to taste
Preheat oven to 350 degrees. Rinse fingerlings and toss with olive oil. In a small bow, mix chopped shallots and creme fraiche together, season with salt and pepper, and set aside.
Place potatoes in an oven safe container, and bake for approximately 30 minutes or until tender. Remove from oven and set aside.
Turn oven up to 450 degrees. Gently warm a large oven-safe saute pan, place potatoes in the pan, then place the cod in, top with vermouth and 2 T of butter. Bake for 15 minutes or until fish is fork tender.
Remove cod from oven and gently plate potatoes with the cod on top. Add diced zucchini, squash, and peas to remaining sauce. Reduce the sauce with vegetables on medium heat, add remaining butter. Once the butter has emulsified the sauce and thickened, top the cod with a few tablespoons of sauce and vegetables. Place one dollop of shallot creme fraiche on each piece of fish. Top with a touch of sumac and serve.
Wine expert extraordinaire Mario Polito of City Cellars paired it with Australian Sauvignon Blanc Emeri from De Bortoli, which has “soft tropical fruit flavors, fine persistent bubbles, and a clean refreshing finish.”