Chicken Fried Codfish With Brussel Kraut Part #2

So this was an astounding success and was my first attempt to make a dish that has been de-constructed.  Everyone loved this dish and no portions were left.  After the jalapeno popper appetizer this dish was a great way to finish the evening.  I made several alterations to make this easier to make at home.  First instead of chipotles, I used serranno peppers roasted for better heat in the sauce.  This reduced the smokiness of the sauce but better heat was a well received changed.  The second change was I used Swanson's Beef Stock instead of making Veal Stock.  This saved a considerable amount of time and while I think the Veal stock would have been a slightly better flavor this was all about adding a little ease to a pretty complicated recipe.

So now on to the actual meal.  This was great.  The brussel sprout kraut was a sweet de-constructed sauer kraut that had a fantastic flavor and mixed with the reduction glaze was unbelievable.  I can see why this was a Top Chef winning meal.  Just awesome.

So now onto the good nitty-gritty.  This was not the easiest meal I have ever made.  The prep work took close to an hour and the cook time was over an hour.  While the actual technique was not overly difficult from a cooking perspective the timing was difficult and the plating was not pretty (this was user error as I am not great at presentation).

Difficulty:  Not So Easy

Taste: Exceptional

Cost: Moderately Expensive

Ingredients Purchased:  

Fish: Whole Foods

Veg: Whole Foods

All Other Ingredients: Supermarket

Enjoy this dish and thanks Richard Blais for a kick-ass recipe.  The actual recipe is in the blog post from a few days ago.