Hazelnut crusted lingcod with braised kale, and steamed fingerling potatoes

By: Chef Chris Keff of The Flying Fish

This is a great winter dish that uses local products that are readily available and in season all winter long. Lingcod is a great fish that is caught throughout the winter from Oregon to Alaska all winter long. With the fall harvest of potatoes just behind us there are many different varieties from red to purple, waxy to sweet that are available. I think for this dish that the creamy banana fingerlings allow for a smooth texture and sweet potato flavor that lends well to the hazelnuts. The kale is braised quickly with fennel and shallots and allows the earthy green to create a sauce and vegetable that pairs beautifully with the lingcod

For the Hazelnut crust:

Hazelnuts 1 C

Butter 2 oz

Thyme fresh 1 T

Garlic 1 clove

Sherry 2 oz

Allspice 1 t

Salt and pepper to taste

Sautee the hazelnuts in a sauté pan over medium heat in the butter until the butter browns slightly. Add the thyme garlic and allspice and continue cooking for another minute. Deglaze the pan with the sherry and allow the sherry to cook off and allow to cool. IN a food processor blend the mixture until the hazelnuts are coarse and season to taste with s/p. Keep the mixture refrigerated until needed

For the Kale

Laccianato Kale 1 bunch

Fennel bulb 1 large

Shallot 1 medium

Garlic 1 clove

Extra Virgin Oil 2 T

Orange juice 1 C

Butter 2 oz

Salt and pepper to taste

Chiffonade the Kale and allow to soak in cold water for 10 minutes and agitate to remove any dirt, strain, and allow to dry. Juillien the fennel and the shallot and sauté in the Olive oil until soft and translucent over medium heat. Add the crushed garlic clove and kale and sauté for another minute mixing constantly. Add the Orange juice and cover slightly and allow to cook until the kale is sot and tender, approx 5 minutes. Remove the kale from the heat and add the butter mixing to create a sauce from the orange juice and season to taste with the salt and pepper.

For the Crusted fish

Ling cod 2 ea 6-ounce portions

Hazelnut crust recipe above

Extra virgin olive oil 3 T

Banana fingerling potatoes ½ lb

Braised Kale recipe above

Preheat the broiler on high and pat dry two 7-ounce portions of lingcod and season with salt and pepper. Place a large sauté pan over high heat and add two T of olive oil into the pan. Once the oil is shimmering add the fish into the pan placing them away from you and reduce the heat to medium and continue cooking until the fish has began to brown. Flip the fish over and place the hazelnut mixture on top of the fish in an even layer. Place the pan in the broiler and cook until the hazelnuts begin to caramelize. Steam the potatoes and place them on the kale and season with I T olive oil and s/p. Remove the fish from the pan and place on top of the kale and potatoes, garnish with a fresh thyme sprig and enjoy the season.

TIP: Saute hazelnuts in butter first to get a great texture.

Paired with WA Sauvignon blanc