Seared Cod with Bacon Braised Red Cabbage
This dish was the reason I couldn’t fall asleep the night before. Every once in a while I’ll be trying to go to sleep and I’ll argue with myself about getting out of bed to write down some crazy idea. With the purchase of an 8$ Singer Juicer from Goodwill, I used beet juice in the cabbage which isn’t necessary as well as some sweet corn juice for color on the plate. Although this dish looks complicated, it was very cheap and easy to make, costing less than 5$ a plate. Don’t be afraid to have some fun with your plating, you can make a 5$ dish look like a 25$ dish with a little extra creativity!
Bacon Braised Cabbage
½ Head Red Cabbage
¼ C Bacon
2 Tbls Brown Sugar
2 C Chicken Stock
1 Tbls Dijon
1 Onion Julienned
2 Garlic Cloves Minced
1/4 C Chopped Fresh Parsley
- Thinly slice cabbage and julienne onion. Small dice the bacon and render until golden brown. Remove bacon onto a paper towel and reserve bacon fat in the pan.
- Add onions and garlic, sweat till translucent. Add cabbage and cook for 5 more minutes. Mix sugar and vinegar and pour into pan. Reduce for 2-3 more minutes. Add chicken stock and Dijon. Cover and turn heat down to med-low. Simmer until cabbage is tender.
- Season with salt and pepper.
- Add cooked crispy bacon and fresh parsley to finish.
-To prepare the corn jus, I juiced 2 ears of yellow corn and mixed in a few drops of lime juice, rice vinegar, and salt to really make it interesting! I thickened it slightly by heating it on low. The natural corn starch thickened it very quickly.
-To properly sear fish, heat your pan until it starts smoking. Pat-dry fish with a paper towel and season with salt. Add a small amount of oil to the pan and sear on high until golden brown. Turn fish once and finish cooking. I chose to add a small amount of flake salt as a garnish.