Serves 4

4 ea. 4 oz portions Alaska leader true cod

6 oz fresh or thawed Oregon shrimp meat

½ bu. green onions

¼ block of cream cheese (2 oz)

1 batch roasted tomato sauce

1 batch roasted butternut squash

1 head cauliflower

1 tsp madras curry powder

½ cup olive oil

Sea salt and fresh ground black pepper


BUTTERNUT SQUASH

1 medium butternut squash

2 TBS light brown sugar

3 TBS melted butter

Sea salt and black pepper


TOMATO SAUCE

4 ea. vine ripe tomatoes

2 cloves garlic; peeled and minced

¼ cup olive oil

½ ea. Small sweet onion

1 small carrot

3 sprigs of thyme; picked and chopped

½ cup dry white wine

1 ½ cup chicken stock

3 TBLS unsalted butter





DIRECTIONS

Preheat oven to 425 degrees.  Quarter the tomatoes, toss with half the olive oil, garlic, thyme and salt and pepper.  Lay out on a cookie sheet and roast in the oven for 30 minutes or until the tomatoes start to develop some rich color.  While the tomatoes are roasting heat the rest of the olive oil in a medium sauce pan over medium heat, add the carrots.  Stir so that they don’t burn, when the carrots start to develop a little color, add the onions, season with salt and pepper.  Once the onions start to caramelize then add the wine, reduce heat to low heat, stirring occasionally so the wine doesn’t burn.  Once the smell of wine is gone add the chicken stock and reduce by half add the tomatoes once they are roasted, cook for another 30 minutes, the sauce should be slightly thick, and the tomatoes broken down.  Blend the sauce smooth and hold on low heat until the rest of dinner is ready, at which time you will melt in the butter.

BUTTERNUT SQUASH

While the tomato sauce is cooking, split the squash in half and scoop out the seeds.  Pour the butter over the meat of the squash and sprinkle with the brown sugar, sea salt and black pepper.  Put the squash on a lined cookie pan flesh side down and roast for 40 minutes, you’ll know it’s done when you squeeze the neck of the squash and it is soft, remove from the oven and let it cool slightly then peel the skin off and slice into 1 inch thick pieces, you will have 12-14 slices depending on how big you want to slice them.  These slices can be reheated in the oven right before dinner or you can do this ahead of time and reheat them in the oven

CURRY ROASTED CAULIFLOWER

Quarter the cauliflower and then cut them into large chunks.  Toss the cauliflower in 1/8 cup of the olive oil, the madras curry powder, sea salt and black pepper.  Spread the cauliflower out on a baking sheet and roast for 25 minutes.  I will do this when the sauce is cooking down with the tomatoes, so it all comes out at the same time.

TO FINISH DINNER

Mix the shrimp meat, cream cheese and green onions together in a bowl.  Drizzle the cod with olive oil, sea salt and black pepper and then set them in a baking dish.  Divide the shrimp mixture between the 4 of the cod pieces and flatten it on top of the fish.  Bake the fish in the oven for 15 minutes, about halfway through the cooking of the cauliflower, if you need to reheat the squash do it at the same time as the fish goes in.

Plate dinner by dividing the sauce between 4 plates, then lay down the butternut squash, stack up the cauliflower and then use a spatula and remove the cod from the baking dish and stack it on the squash. 

This dish takes a little prep work to do but it is a delicious dinner and easy enough to make to impress some guest.

 

Recipe by Chris Garr, Executive Chef of Ivar’s