Special equipment: Non-stick pan
Pan-Roasted Cod: Preheat the oven to 350 degrees F. 1. Soak the cod in milk for 5 to 10 minutes. Season with a nice rain of salt and pepper. Dredge it in the flour/cracker-meal mixture; pat off the excess. 2. Heat the pan and add the clarified butter; when the pan lightly smokes, add the fish to the pan. It should rapidly bubble. Cook 3 - 4 minutes depending on thickness of filet; after those 3 - 4 minutes, the fish should have a golden-brown crust and you should be able to move it around the pan by shaking the handle. 3. Flip the fish over; finish in the oven for another 3 - 4 minutes depending on the thickness of the filet. (If it's a really thin filet, you may be able to skip the oven and finish on the stovetop. 4. Judge by the opacity of the fish; (if it's cooked through, it'll no longer be translucent.) Remove the fish from the oven, dab it with paper towels and slide it onto the cabbage.
Cabbage Cooked with Bacon and Wine: 1. Heat the oil in a pan for 30 seconds and add the bacon and render until the bacon starts to crisp. 2. Add the carrot, cook a few minutes until softened then add the cabbage, stir around. 3. Add the wine and water and cook, stirring, until the cabbage is wilted and there is 2 tablespoons of liquid remaining in the pan. 4. Add the butter, stir until vegetables are coated, immediately remove from the heat. Taste and season with salt and pepper.
Series: The Amateur Gourmet Episode: Fish: The Musical Episode (Ep. 4)
Adapted from Rebecca Charles, Pearl Oyster Bar