KCRW Preview: Louie's Wine Dive

Kansas City Restaurant Week celebrates food and giving back to the community. Executive chef, Joseph Boyles, of Louie’s Wine Dive talks about the menu for 2018.

Cornmeal-Crusted Cod Loin with Root Vegetable Hash and Brown Butter Cream
Recipe:

• 4 oz cod
• 2 oz sweet potato, peeled and small diced
• 2 oz turnip, peeled and small diced
• 2 oz rutabaga, peeled and small diced
• 4 oz heavy cream
• 2 oz unsalted butter
• 4 oz canola oil for cooking the fish / hash
• 4 oz cornmeal flour
• 1 oz fresh herb mix (sage, thyme, rosemary)
• kosher salt and black pepper
• 2 whole eggs
• 4 oz buttermilk
• 1 lemon, for zest and juice

 
Method of Procedure
 
For the Cod

1. Preheat oven to 400 degrees
2. Season fish with salt and pepper.
3. Prepare the breading station, first pan for the cornmeal flour, second pan for egg wash and buttermilk mixture. Season both with salt and pepper, pinch of each.
4. First dredge the fish in corn flour, then into egg wash/ buttermilk, then back into corn flour. Gently shake off any excess flour.
5. Heat sauté pan to medium high temperature. Add canola oil. The oil should be to almost smoking point, about 375 degrees.
6. Carefully place fish into pan, let cook 2 minutes. Turn fish over, and finish cooking in oven for 4 to 5 minutes, until evenly golden brown. Remove fish from pan, let rest on paper towels or resting pan rack.

 
For the Hash

1. Begin by peeling all the vegetables. After peeled, cut all vegetables into small dices, keeping each vegetable separate.
2. Heat sauté pan to medium heat. Add canola oil.
3. First add sweet potato to pan, allow to sear and get some color. about 90 seconds.
4. Add turnips and rutabaga to pan, season with salt and pepper, continue to cook until vegetables are somewhat soft but not mushy. About 5 to 6 minutes.
5. Finish the vegetables with fresh cut herbs, lemon zest and a splash of lemon juice.

 
Brown butter cream

1. Heat 2 ounces of butter in pan, cook until the butter begins to brown, once it reaches the brown stage, slowly and carefully whisk in 4 ounces of heavy cream. Season with salt and pepper.