Seared Ling Cod Recipe

Prepare the fish

Pat the ling cod dry very well with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust both sides with the 1/2 cup flour, shaking off excess.

Sear

Heat a large sauté pan over medium-high heat until hot. Add 2 tbs neutral oil and 1 tbs butter. When butter foams and oil shimmers, add the fillets skin-side down (if skin-on). Press gently with a spatula for 20 seconds to ensure even contact. Sear without moving 3–4 minutes until edges are opaque and a golden crust forms. Flip and reduce heat to medium. Add remaining 2 tbs butter and spoon the melted butter over the tops (baste) while cooking 2–3 more minutes until fish is just cooked through (internal temperature ~125–130°F / 52–54°C) and flakes easily. Transfer to a warm plate; reserve pan juices for sauce if desired. Squeeze a little lemon over the fillets before serving.

Make the batter

In a bowl, whisk together 2 cups flour and 1 tsp salt. In a separate bowl, beat 3 eggs with 3/4 cup milk and 1/4 cup cold water until combined. Pour wet into dry and stir vigorously to a sticky, elastic batter (should be thicker than pancake batter but looser than dough). Stir in 2 tbs chopped parsley, 2 tbs chopped chives, and 1/2 tsp pepper. Let rest 10 minutes.

Cook the spätzle

Bring a large pot of salted water to a gentle boil. Using a spätzle maker or a colander/large-holed grater, press the batter through into the boiling water in batches. When the dumplings float (about 1–2 minutes), use a slotted spoon to transfer them into a bowl of cold water to stop cooking, then drain well.

Finish

In a large skillet, heat 2 tbs butter and 1 tbs olive oil over medium heat. Add the drained spätzle and sauté, tossing gently until they warm through and develop a few golden edges, about 3–4 minutes. Stir in 1/4 cup grated Parmesan if using, and adjust seasoning with salt and pepper to taste. Keep warm.

Prep

Preheat oven to 425°F (220°C). Slice the arrowhead cabbage into 6–8 wedges, keeping the core intact so wedges hold together. Toss wedges with 2 tbs olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Arrange cut-side down on a parchment-lined baking sheet. Scatter the thinly sliced shallot around the wedges.

Roast

Roast for 18–25 minutes until the cut edges are deeply caramelized and the leaves begin to crisp. Remove from oven and immediately drizzle 1 tbs apple cider vinegar over the hot wedges. Let rest 2 minutes so vinegar brightens the flavors.

Reduce

In a small saucepan combine 3/4 cup red wine, 1 tbs red wine vinegar, and the finely minced shallot. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (reduction will take ~10–12 minutes).

Mount with butter

Lower heat so the pan is barely simmering. Whisk in cold cubed butter, a few cubes at a time, allowing each addition to emulsify fully before adding more. Keep the sauce warm but do not let it boil (it can break). Once all butter is incorporated, season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, whisk in 1 tsp warm water or a splash of reserved pan juices from searing fish to adjust consistency. Strain through a fine sieve if you prefer a smooth sauce.

Warm plates. Spoon a bed of herb spätzle in the center, place a roasted cabbage wedge to one side, and top with a seared ling cod fillet. Spoon beurre rouge around and lightly over the fish (avoid drowning the crust). Garnish with microgreens or parsley and a lemon wedge. Serve immediately.