Baked Cod with BBQ Pork Consomm

Recipe by Dale MacKay from Top Chef Canada Episode 13.
Directions for: Baked Cod with BBQ Pork Consomm

Ingredients

Spice Mix

1 tsp cinnamon, ground

2 Tbsp cumin, ground

1 Tbsp fennel seed, ground

1 Tbsp black pepper, ground

2 Tbsp mustard seed

2 tsp smoked paprika

1 tsp coffee

salt

BBQ Pork Broth

2 lb(s) pork butt, cut into 1inch pieces

2 Tbsp vegetable oil

2 green apples, peeled and sliced

2 onions, sliced

cup tomato paste

cup sherry vinegar

2 cup beer (lager)

4 cup water

cup BBQ Sauce

4 cup chicken stock

salt

Clarifying BBQ Pork Broth

lb(s) pork, ground

3 sprig parsley

1 cup egg whites

BBQ Pork Broth

Baked Cod

4 3-4 oz portions of Alaskan Black Cod

1 Tbsp olive oil

salt

pepper

Smoked Tomato

6 Roma tomatoes, quartered with flesh and seeds removed

2 cup wood chips

1 Tbsp olive oil

salt

white pepper

Corn Garnish

1 tsp vegetable oil

2 cobs of corn, boiled and kernels removed

4 slices crispy bacon, diced

bunch kale, blanched in salted water and patted dry

salt

pepper

Assembly

Baked Cod

Smoked Tomato

BBQ Pork Consomm

Corn Garnish

Directions

Spice Mix BBQ Pork Broth

1. Season pork with salt and coat with BBQ Spice Mix.

2. Heat oil in a saut pan over medium-high heat. Sear pork on all sides until golden brown, approximately, 10 minutes. Remove from pan and set aside.

3. Add apples and onions to pan. Saut until tender and caramelized, approximately 5 minutes.

4. Add tomato paste, stir and cook until dark, approximately 10 minutes.

5. Deglaze with sherry vinegar. Add 1/3 of beer and reduce until evaporated. Repeat process with remaining beer, approximately 10 minutes.

6. Add water, BBQ sauce and chicken stock, adjust seasoning if necessary.

7. Place seared pork and BBQ Pork Broth in pressure cooker. Cook on high until pork is tender, approximately, 40 minutes.

8. Remove pork, discard. Strain BBQ Pork Broth into a separate pot and cool.

Clarifying BBQ Pork Broth

1. Mix clarifying ingredients together in a bowl.

2. Place mixture in the pot with cooled BBQ Pork Broth. Bring to a simmer, stirring bottom of pot occasionally, until raft begins to form. Reduce heat to low, simmer for 1 hour.

3. In a separate pot, ladle liquid through a sieve lined with cheesecloth. Simmer over low heat until serving BBQ Pork Consomm.

Baked Cod

1. Preheat oven to 325F.

2. Place cod on a parchment lined baking tray. Brush with olive oil, season with salt and pepper.

3. Bake in the oven until cod is cooked and tender, approximately 6-8 minutes. Set aside for assembly.

Smoked Tomato

1. Preheat oven to 200F.

2. Place of cleaned tomato quarters on a cooling rack.

3. Soak 1 cup of wood chips in water for 10 minutes.

4. Place 1 cup of dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).

5. Once wood chips begin to smoke, add soaked wood chips to foil packet. Poke holes in packet, place in a roasting pan and immediately place in oven to retain smoke.

6. Place cooling rack with tomato pieces over roasting pan in oven.

7. Smoke in the oven until tender, approximately 3 minutes.

8. Finley dice smoked and un-smoked tomatoes.

9. Heat oil in a saut pan, add tomatoes, sweat until moisture has evaporated, approximately 3 minutes.

10. Season with salt and white pepper, set aside for assembly.

Corn Garnish

1. Heat oil in a Le Creuset Iron Handle Skillet over medium to high heat. Add corn kernels, toss and pan roast until brown, approximately 2 minutes.

2. Add Crispy Bacon and Blanched Kale, toss and adjust seasoning if necessary.

3. Set aside for assembly.

Assembly

1. Place 3 tablespoons of Corn Garnish on bottom of bowls.

2. Place Baked Cod on top.