Wild Alaskan Cod Saltimbocca with Kale

Name: Wild Alaskan Cod Saltimbocca with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 - 6 ounce Popsie wild-caught Alaska cod; 1/3 cup seasoned flour, divided; 1 bunch Lacinato kale; 4 tablespoons extra virgin olive oil; 1 garlic clove, crushed; 5 fresh sage leaves; 4 - 8 slices of prosciutto; 3 tablespoons butter; 1/4 cup dry white wine; 1/2 cup fish stock; Flake salt, to taste; Black pepper, ground coarse, to taste; 1/4 cup all-purpose flour; 1 teaspoon Kosher salt; 1 teaspoon black pepper

Wild-caught, tender Alaska cod serves as an exceptional alternative to chicken in Chef Chris Cosentino's Saltimbocca creation.

Wild Alaskan Cod Saltimbocca with Kale

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Layers of flavor and a delicious pan sauce make this dish a Popsie favorite.

Author:

Recipe Courtesy of Chef Chris Cosentino

Image of Wild Alaskan Cod Saltimbocca with Kale

Ingredients

4 - 6 ounce Popsie wild-caught Alaska cod
1/3 cup seasoned flour, divided
1 bunch Lacinato kale
4 tablespoons extra virgin olive oil
1 garlic clove, crushed
5 fresh sage leaves
4 - 8 slices of prosciutto
3 tablespoons butter
1/4 cup dry white wine
1/2 cup fish stock
Flake salt, to taste
Black pepper, ground coarse, to taste

Seasoned Flour

1/4 cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon black pepper

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Directions

Step 1: Prepare the kale

Remove the stems from the kale and discard. Put a shallow saucepan on the stove over medium-high heat and add 2 tablespoons olive oil. Add garlic to the pan, then add kale leaves, ¼ cup of water, and a pinch of salt. Cover and let simmer for 4 minutes. Remove from heat and set aside.

Step 2: Prepare the cod

Season each cod filet with salt and pepper on both sides then lay the sage leaves on the non-skin side. Reserve one sage leaf for the sauce. Wrap each filet with the prosciutto slices, being sure to overlap on the skin side. Lightly dust each wrapped fish in the seasoned flour.

Step 3: Cook fish and make sauce

Place a sauté pan over medium-high heat, drizzle 2 tablespoons olive oil into the pan and then place the fish filets in the pan skin side up first. Sear 3-4 minutes, until golden brown then flip the fish to sear the other side. Add butter and a sage leaf and sear for 2 additional minutes. Deglaze the pan with the white wine, and let the liquid reduce by ¾, about 1 minute, then add the fish stock. Continue to simmer and stir for another minute to make a sauce.

Step 4: Plate and serve

Place a few leaves of kale on the center of a plate and top with a piece of cod. Spoon the sauce over the fish to serve. Can also be served family-style on one large plate.