Casco Cod with Cockles and Meyer Lemon

Casco Cod with Cockles and Meyer Lemon
by Chef Edward Brown, eightyone restaurant

View a print ready page. Serves 4 Ingredients: 1 ¾ lbs. Fresh Cod, boned, skinned, cut into 4 equal pieces 1 Tbls. Olive Oil 2 clove Fresh garlic, peeled, thinly sliced ¼ tsp. chili flakes ½ Cup Dry white wine ½ Cup Fresh Clam Broth or light Fish Stock 24 ea. Littleneck clams, washed twice in cold water 2 Tbls. Sweet Butter, softened ½ ea. Small Meyer lemon, sliced paper thin 1 Tbls. Fresh Tarragon leaves, picked, wash & dry ½ bunch Fresh Chervil, pluches (tiny bunches)     Preparation: 1.  In a non-reactive shallow sauce pot over medium heat warm oil, garlic and chili. 2.  Add fish, and move it around in the pot so that it does not stick. 3.  Add wine and bring to very low simmer for 1 minute then flip over. 4. Add clams and keep a slow simmer, cover and cook till they are open, approx. 4 ½ minutes. 5. Remove fish and keep warm. 6. Remove clams, reserving 8 for garnish with the shell.  Remove the rest from their shells, keep them with the fish. 7. Bring the remaining sauce to a boil and reduce by ¼, then add the butter. 8. Season with fresh ground black pepper and salt (careful, clams are salty). 9. To assemble, place the fish in the center of a large plate. The shell clams go around and the clean cockles on top of fish. 10. Scatter the lemons and herbs over all, then pour sauce over and serve.

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