Recipe Courtesy of Chef Lester Dean, Dune Restaurant Paradise Island

Difficulty: Easy Full Episode: A Taste of The Bahamas (Season 7)

Directions:

  1. For the basil oil, puree until bright green and hot, shock over a bowl of ice. Let hang in a chinois for at least 4 hours.
  2. For the sauce, bring all the ingredients to a boil. Blend until smooth.
  3. For the marinière of vegetables, sweat onion and garlic in olive oil until translucent. Blanch fennel, zucchini, celery, red and orange pepper separately and shock. Combine all ingredients into a container and mix well. Reserve at room temp.
  4. For the potatoes, boil potatoes with skin in water with salt, garlic and fennel tops. Peel and crush with fork, fold in olive oil, butter and salt.
  5. For the herb puree, blanch and shock herbs then puree with olive oil and salt. Season with salt and pepper.
  6. To finish, season cod and sauté until colored on both sides. Warm sauce and pour onto plate. Cover cod with vegetables, at room temperature, about ½ inch thick. Put basil oil around sauce. Warm potatoes with basil puree and place two quenelles on edge of sauce. Garnish with thyme branch.

Equipment:

Food processor
Sauté pan
Dutch oven
Peeler
Mixing bowl
Colander
Full Episode: A Taste of The Bahamas (Season 7)

Ingredients

  • Basil Oil:
  • 100 g Blanched basil (about 160 g raw), squeezed dry
  • 400 g Grapeseed oil
  • 8 g Salt
  • Sauce:
  • 5 g Tabasco
  • 100 g Red wine vinegar
  • 100 g Soy sauce
  • 120 g Ketchup
  • 300 g Butter
  • Marinière of Vegetables:
  • 5 g Garlic, germ removed, minced
  • 100 g Onion, brunoise
  • 100 g Olive oil
  • 100 g Fennel, brunoise
  • 85 g Zucchini, seeds removed, brunoise
  • 85 g Celery branch, brunoise
  • 85 g Red pepper, peeled, brunoise
  • 85 g Orange pepper peeled, brunoise
  • 75 g Tomato, peeled and brunoise
  • 20 g Black oil cured olives, brunoise
  • 20 g Castelvetrano olives, brunoise
  • 15 g Capers
  • 1 g Thyme leaves
  • 1 g Thai chili, minced
  • 2 g Thai basil, chiffonade
  • ½ g Saffron
  • Potatoes:
  • 725 g Yukon Gold Potato, washed
  • 1300 g Water
  • 10 g Garlic clove, crushed
  • 20 g Fennel Tops
  • 25 g Extra virgin olive oil
  • 25 g Butter, whole
  • 4 g Salt
  • Herb Puree:
  • 55 g Chive
  • 55 g Parsley
  • 55 g Basil
  • 100 g Olive oil
  • 2 g Salt
  • Cod:
  • 6 oz Cod steak
  • 1 Thyme sprig, 2” long