CRISPY COD CHEEKS WITH CHANTERELLE MUSHROOMS, PRESERVED LEMON RISOTTO,​SALMON ROE AND BEURRE BLANC

Recipe by Maxwell Shteyman, Executive Chef at Montclair Golf Club, Essex County, New Jersey, USA

Yield: 4

Ingredients

Chanterelle Mushrooms

• 1/2 pound Chanterelle Mushrooms (pulled)
• 1 each Shallot (peeled and julienne) 
• 1 Tablespoon Butter
• Salt and Pepper (as needed)
• 1/8 bunch Thyme (fresh bouquet) 

Preserved Lemon Risotto

• 1/2 cup Arborio Rice
• 1 each Shallot (finely chopped)
• 1/4 cup White Wine
• 1/4  each Preserved Lemon Peel (chopped)
• Salt and Pepper (as needed)
• Chicken Stock (warm)
• 1/4 cup Mascarpone Cheese
• 2 Tablespoons Butter (unsalted)
• 1 Tablespoon Parmesan (grated)
• Extra Virgin Olive Oil (as needed)

Beurre Blanc

• 1/4 cup Dry White Wine
• 1/4 cup White Wine Vinegar
• 2 Tablespoons Shallots (finely chopped) 
• 1/3 cup Heavy Cream
• 1/4 teaspoon Salt
• 1/8 teaspoon White Pepper (or to taste)
• 1 cup Unsalted Butter (small pieces)

Crispy Cod Cheeks 

• 1/2 pound Atlantic Cod Cheeks Downtown East Seafood
• 2 cups Buttermilk
• 2 cups Fish Fry Flour (Zatarain’s or Drum Rock)
• Salt and Pepper (as needed)
• 1/8 each Lemon (zested)                      
• 1/4 teaspoon Paprika
• Pinch Old Bay Seasoning

Garnish

• Salmon Roe
• Sea Fennel

Chef Note: Vegetables, Herbs, Microgreens and Spices available at The Chefs' Warehouse.

Preparation

Chanterelle Mushrooms
Heat a medium-sized sauté pan. Add the butter, shallots, and thyme bouquet. Sauté until the mushrooms are tender, seasoning with salt and pepper as you sauté.  

Preserved Lemon Risotto
Begin by heating a saucepan. Coat the bottom of the pan with extra virgin olive oil. Add the shallots and sauté until cooked and translucent. Add the rice and allow it to coat with the fat from the pan. Deglaze the pan with white wine. Slowly begin adding the chicken stock and season with salt and pepper every time you add more stock so that the rice is seasoned slowly. Once the rice is al dente and there is just a little of the unabsorbed liquid in the pan, turn off the heat and add the preserved lemon, mascarpone, parmesan, and butter. Adjust seasoning if necessary.

Beurre Blanc
In a small saucepan, add the vinegar, wine, and shallots. Reduce the liquid by half of the amount. Add the heavy cream and reduce it by half. Remove from the heat, slowly incorporate the butter, and adjust the seasoning with salt and pepper.

Crispy Cod Cheeks
In a small bowl, season and soak the cheeks in buttermilk and spices. Allow to rest for at least 1 hour. Drain and place the cheeks on paper towels. Dip the cheeks in the seasoned fish fry flour blend. Shallow fry until golden brown and crisp. Remove from the oil when cooked, drain on a paper towel, and season with salt and pepper.

Assembly

Place a small spoon of risotto on the bottom of the plate. Add two small nuggets of the cheeks over the rice. Spoon over the beurre blanc. Top with the chanterelle mushrooms and a small spoon of the salmon roe.

Wine Pairing

Joseph Phelps Pinot Noir 

A delicate balance of bright acidity mirrors the citrusy zing of the lemon, creating a harmonious contrast. The wine’s subtle fruitiness, especially its notes of red berries, complements the tangy citrus while adding an extra layer of depth. The wine’s earthy character enhances the umami of the chanterelle mushrooms, while the slightly sweet cod cheeks are uplifted by the soft tannins, allowing the acidity to cut through the richness of the dish.

~William Coffman, Director of Restaurants.

The Putting Green at Montclair Golf Club. Image by Laurence Casey Lambrecht.