From "The Bistros, Brasseries and Wine Bars of Paris," by Daniel Young. Young calls for skin-on cod fillets but The Times' Test Kitchen used the more widely available skinless. Bristol Farms markets usually carry cod fillets.
2 pounds potatoes
7 tablespoons unsalted butter (about 3/4 stick), divided
1 small red onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons shallots, finely chopped
1/2cup dry white wine
1/2pound smoked sausage, thinly sliced
Freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
6 (6-ounce) cod fillets
3 tablespoons olive oil
2 tablespoons chopped chives.
1. Heat the oven
to 300 degrees. Peel the potatoes, cut them into small cubes, place in a saucepan, cover with cold water, heat to a boil and cook until tender, about 20 minutes. Drain the potatoes, place in a baking dish or pan and set in the oven to dry out and stay warm, 10 to 15 minutes.
2. Heat 3 tablespoons
of butter in a skillet over medium heat. Add the onion, garlic and shallots and cook, stirring frequently, until the onion is translucent, 7 to 9 minutes.
3. Raise the heat
, add the wine and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes. Add the sausage and cook, stirring frequently, 5 minutes.
with the potatoes in a large bowl, season generously with salt and pepper, and mash with a potato masher until the potatoes are fairly smooth. Cover and keep warm.
5. Combine the lemon
juice, zest and 2 teaspoons of water in a saucepan over moderately high heat and bring to a boil. Lower the heat and whisk in the remaining 4 tablespoons butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon. Remove from heat and cover.
6. Rinse and pat
dry the cod fillets and season on both sides with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat, add the fillets, and cook until one side is crisp and browned, 3 to 4 minutes. Turn the fillets and cook until just cooked through, about 3 minutes. Remove the bones.
7. To serve,
place a mound of the potatoes and sausage in the center of six plates, flatten each with a spatula, top with a cod fillet, browned side up, sprinkle with chives and drizzle with lemon butter sauce.