Recipe by Chef Josh Berry
Pan-Seared Cod and Littleneck Clams with Soy Brown Butter
Serves 2
A cod and clam dish has been on the menu at UNION in The Press Hotel since the restaurant was opened four years ago. This combination demonstrates how Chef Josh Berry uses Asian flavors to show off the quality of local seafood.
4 (3-ounce) pieces of captain’s cut cod
Salt and pepper
⅛ cup Wondra flour
1 tablespoon canola oil
3 tablespoons cold butter, diced
1 shallot, sliced
1 tablespoon minced garlic
¼ cup thinly sliced Chinese fermented sausage
3 heads baby bok choy, halved and cleaned
8 littleneck clams, scrubbed
⅛ cup soy sauce
Chopped cilantro, for garnish
Lemon wedges, for garnish
Heat oven to 350°. Season fish with salt and pepper and dust it with flour. Heat a large sauté pan over medium heat, add oil, and swirl to coat the bottom of the pan. Gently place the fish in the hot pan. Drop in the butter and swirl the pan so the butter melts and turns slightly brown, 2–3 minutes. Flip the fish and cook for 1–2 minutes more. Transfer the fish to a sheet pan, then place in the oven for 7–10 minutes until just cooked through.
Add sliced shallot, garlic, sausage, bok choy, and clams to the pan with the brown butter. Stir and add soy sauce and ½ cup water. Cover the pan and cook until the clams are open. Taste the broth and adjust seasoning.
To serve, divide the ingredients in the pan between 2 bowls. Top each bowl with 2 pieces of the seared cod, then garnish with chopped cilantro and fresh lemon.
