Recipe Serves four people
Ingredients:
4 ea Cod Fillet (6-7oz, cleaned and portioned)
6oz Cod pieces (use trim from portioning fish or use 1 extra fillet)
20ea Cockles (can substitute small clams, rinsed)
3 ea eggs
1 ea large potato
1 ea lemon
1/3 c fresh cleaned tarragon
1/3 c fresh cleaned dill
1/3 c fresh cleaned chervil
1 ea fresh bunch parsley
¾ c chicken stock
¼ c white wine
¼ c olive oil
1 c panko (can substitute bread crumbs)
salt
pepper
Method:
For brandade:
Preheat oven to 350F. rinse potato and pat dry. lightly coat in olive oil and sprinkle with salt and pepper then wrap in aluminum foil. place in oven and bake until soft and cooked through. place cod pieces, ½ lemon (juice and zest), 1 t olive oil, a pinch of each herb, salt and pepper in aluminum foil. fold foil around ingredients to make a pouch and bake in oven for approx 15 mins. when potato is cooked, allow to cool slightly and peel skin. place potato in mixing bowl with 1 egg, a pinch of each fresh herb, the zest and juice from the other half of the lemon and all the cooked fish pieces (discard herbs and lemon that was in foil with the fish. using a fork, lightly mash and fold the fish and potato mixture together. when fully mixed, season with salt and pepper. divide into four parts and shape into discs ½ inch tall. dredge in flour, egg and bread crumbs to make a breading. fry at 325F until golden brown (can be pan fried and baked if no fryer is available. Keep warn for service.
For parsley:
Bring small pot of water to boil and submerge parsley for approx 20 seconds. remove and immediately cool in ice bath. in blender on high, combine parsley with ¼ c chicken stock. blend until parsley in finely ground.
For fish:
After brondade is finished, turn oven to broil setting. place fish fillets on sheet pan, using a rack if possible (if no baking rack is available, grease pan well). drizzle small amount of olive oil over each piece of fish and then season with salt and pepper. place in broiler and cook to desired doneness (fish will obtain a nice golden brown color and start to flake apart when ready). remove from broiler and let rest slightly.
For cockles/parsley nage:
While fish is in broiler, heat maedium sauté pan to high heat. add cockles and allow to steam slightly and begin to open. add white wine and chicken stock and cook until cockles are completely opened. then add a splash of lemon juice, parsley puree and simmer for one minute. finish sauce with salt to taste.
To plate and finish dish:
On a large dinner plate, place brondade in center and cod on top. squeeze small amount of fresh lemon juice onto fish and sprinkle with a small amount of the fresh herbs. remove cockles individually from pan and place in circle around plate (5 each person). pour remaining parley nage around plate, approx 2-3oz per person. |
 Scott Gottlich
Executive Chef
Bijoux
A Dallas native, Chef Scott Gottlich began his relationship with food in his parent's kitchen. Whether eating his mother's home cooking or sharing experiences dining out, Scott viewed food as an experience, more than just meeting a dietary need. Always the most adventurous diner in his family, it is only fitting that Scott became a Chef. His journey through culinary school and then through acclaimed kitchens in New York, California, and Dallas led Scott to pursue his newest challenge as a Chef/Owner in Bijoux.
Gottlich received a Culinary Arts degree at Johnson and Wales. He then moved to California to work at Aubergine under Chef Tim Goodell. Aubergine, a 40-seat restaurant is Goodell's original stage in Newport Beach. It was, at the time, the highest rated restaurant in Southern California by the LA Times, with 3 ½ stars. Goodell subsequently expanded his restaurant portfolio to include Troquet and Red Pearl Kitchen. Gourmet Magazine called Goodell and his wife Liza "one of the country's most talented husband and wife teams" and their restaurant “a small miracle." Zagat designated it the highest rated restaurant in Orange County and Goodell was quickly awarded one of Food and Wine Magazine's "Best New Chefs" in 2000. Chef Gottlich shares Goodell's passion for French technique. During his two year tenure Scott learned his mentor's art of creating a memorable tasting menu using fresh and unusual ingredients.
After a full year as Chef Poissonier, Gottlich moved to New York City to a New York Times rated four star restaurant, Le Bernardin. Gourmet magazine ranked Le Bernardin the number one restaurant in New York. Zagat awarded the restaurant the highest rating for food in NYC. Scott worked under Frenchman Chef Eric Ripert, who was named as James Beard ‘Outstanding Chef of the Year’ in 2003. Another mark of Le Bernardin’s success is their recent rating of three Michelin Stars, an award that speaks for itself.
At Le Bernardin, Gottlich learned from Ripert's ability to manage and execute a large kitchen through proper organization. Chris Muhler, the chef de cuisine, had 25-30 cooks below him and Scott saw first hand how he delegated and orchestrated the flow of the kitchen on a daily basis. Scott saw how one leader brings a team together and how that leader runs a kitchen. He also saw the same drive for perfection that he had seen from Tim at Aubergine. Chef Ripert's quest for perfection was apparent on every aspect of the restaurant, from the reception of products to methods of production. It was grand scale reinforcement that food quality and integrity comes first. Gottlich returned for another stint with Tim Goodell, as Executive Sous Chef for Aubergine. At 26, Gottlich learned how to run a kitchen by himself. Tim left Scott in charge of Aubergine while he pursued his other restaurants. Under Scott’s watch, the standards of the highly acclaimed restaurant were maintained. Scott then returned home to Dallas where, in 2003, he was hired as the chef of Lola.
Since Scott joined Lola, it earned a 5 star rating in the Dallas Morning News. While Chef, Scott also saw Zagat rank Lola as one of the top restaurants in the nation, with a score of 28. Lola has taught Scott about the Dallas market, its guests, staff and purveyors.
Scott left Lola to consult with Alberto Lombardi on his new spot, Cafe Toulouse. Alberto Lombardi, the veteran restaurateur, has created a string of popular eateries. The restaurants including Taverna Pizzeria and Risottoria and his popular Armstrong Street trattoria, which opened in 2004 and now has been spun off to Coconut Grove, Fla., and Austin. Daughters Anna and Laura Lombardi also run two Penne Pomodoro restaurants in Dallas.
Scott Gottlich is now the Executive Chef at Bijoux. |
