Seared Cod with Coconut Curry, Dungeness Crab Salad and Amaranth

Seared Cod with Coconut Curry, Dungeness Crab Salad and Amaranth - Recipe Finder

Seared Cod with Coconut Curry, Dungeness Crab Salad and Amaranth

Info

Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 9, Episode 916, Quickfire Challenge, Winner

Ingredients

1 Dungeness crab
4 3- ounce filets Atlantic Cod
1 cup ginger root, sliced
2 whole shallots, peeled
Extra virgin olive oil, as needed
1 can coconut milk
2 clementine oranges, segmented
2 cups amaranth greens
2 tablespoons butter
2 tablespoons Chinese chives, sliced thin
1 tablespoon rice wine vinegar
4 tablespoons turmeric powder
Salt and black pepper, as needed
2 tablespoons coriander, ground
1 Thai chili

Directions

1. In a large pot, bring water to boil, salt heavily.

2. Add the whole crab and cook for 15 minutes. Remove and shock in ice water.

3. Crack the meat from the crab, set aside meat and shells separately.

4. In a medium sauce pot, heat 1 tablespoon of olive oil, add ginger, Thai chili, shallots, and sweat for 10 minutes. Then add black pepper, turmeric, and coriander, toast together, and add crab shells. Top with coconut milk and simmer on low for 10 minutes, strain with a chinois and set aside.

5. In a mixing bowl combine crab, chives, vinegar, clementine segments, 2 tablespoons extra virgin olive oil. Season with salt and pepper, set aside.

6. In a medium pan, heat 4 tablespoons olive oil over medium heat. Season cod with salt and pepper. Cook fish on both sides a total of 8 minutes, finish the pan with butter.

7. Remove fish and add amaranth leaves cook for 2 minutes.

8. Place coconut sauce in a bowl, place fish then amaranth. Garnish with the crab salad.