Wild Alaskan Cod Saltimbocca with Kale

Author: Chef Chris Cosentino

Ingredients

• 4 (6 oz) Popsie Wild Caught Alaska Pacific Cod portions
• 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

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 portion 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 portion 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 portions 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.