Prosciutto Crusted Ling Cod

– recipe courtesy of OC's at Stoneboats

Prosciutto Crusted Ling Cod

4 to 6 ling cod fillets, 7 to 8 oz
2 to 3 tbsp (30 to 45 mL) Djion Mustard
2 fresh tomatoes, sliced
extra virgin olive oil, salt and pepper and lemon to taste
Prosciutto Crust (recipe below)
Basil Pistou (recipe below)

Pre-heat sauté pan to med-high heat. Pat dry the ling cod fillets. Lightly coat presentation side of fillet with Dijon mustard, place mustard down in prosciutto crust. Add vegetable oil to hot pan, let oil heat, put fillet in pan crust side down until golden brown, then flip and finish until done (when it reaches 135°F) at medium high heat.

Oil tomato slices and season with salt and pepper, char on a hot grill or a cast iron pan. Cook tomatoes until just warm. Put a dollop of Basil Pestou on a plate and drag with spoon, place warm tomatoes at the end of the pistou.  Season and garnish with lemon and olive oil. Pull fish form pan at a temperature of 135°F. Place fish on tomato and pistou. Serve     

Prosciutto Crust
2 pieces dried prosciutto
2 cups (500 mL)panko crumbs
1/3 cup (80 mL) chopped scallions and celery leaves, combined
salt and pepper to taste

Dry prosciutto by placing on a parchment paper lined sheet pan in a 325°F oven until just dry. Remove and set aside to cool. Crumble prosciutto in food processor, then add remaining ingredients. Blend until fine.

Basil Pistou
Bunch fresh basil, stems removed
4 cloves fresh garlic
2 oz (60 g) Parmesan cheese
1/2 cup (125 mL) extra virgin olive oil
1 tsp (5 mL) each, salt and pepper

Chop cheese fine. Add garlic, basil, cheese and oil to food processor and puree. Season to taste.