High Tide

Ingredients

Dauphinoise Potato Stacks

• 6 medium Yukon Gold potatoes, peeled
• 1 cup heavy cream
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, finely grated
• 1½ tsp kosher salt
• ¾ tsp black pepper
• ½ tsp dried thyme
• 3–4 oz Gruyère cheese, grated

Citrus-Cucumber Relish

• 2 oranges
• 1 ruby red grapefruit
• ¼ English cucumber, diced small
• 2 tbsp sliced green onion tops
• 1 tbsp fresh dill, chopped
• Zest of ½ lemon
• 1 tsp fresh lemon juice
• 1 tbsp olive oil
• Pinch of kosher salt

Herb Oil

• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 3 tbsp olive oil
• Pinch of kosher salt

Pan-Roasted Cod

• 1½ lb cod fillets
• 1 tbsp olive oil, plus more for the skillet
• Zest of 1 lemon
• 1 tsp kosher salt
• ½ tsp black pepper

Directions

1) Make the Dauphinoise Potato Stacks

1. Preheat oven to 400°F. Generously grease a muffin tin.
2. Using a mandoline, slice potatoes very thin, about 1/16 inch thick.
3. In a large bowl, combine heavy cream, melted butter, garlic, salt, pepper, and dried thyme.
4. Add potato slices and toss gently until coated.
5. Mix in about half of the Gruyère.
6. Stack potatoes tightly into the muffin cups, sprinkling the remaining Gruyère between layers as you build.
7. Fill each cup slightly above the rim. The potatoes will settle as they bake.
8. Pour any remaining cream mixture evenly over the stacks.
9. Cover loosely with foil and bake for 30 minutes.
10. Remove foil and bake 20–25 minutes more, until golden, tender, and crisp around the edges.
11. Rest 10 minutes before removing from the pan. Reserve any cream left in the muffin tin for serving.

2) Make the Citrus-Cucumber Relish

1. Cut away the peel and white pith from the oranges and grapefruit.
2. Working over a bowl, cut between the membranes to release the clean citrus segments. This is called supreming citrus. It simply means removing the peel, pith, seeds, and tough membrane so you are left with tender, juicy pieces of fruit.
3. Roughly chop the citrus segments into bite-size pieces.
4. Add cucumber, green onion tops, dill, lemon zest, lemon juice, olive oil, and salt.
5. Toss gently and let sit while the fish cooks.

3) Make the Herb Oil

1. Combine parsley, dill, olive oil, and salt in a small bowl.
2. Stir well and set aside.

4) Cook the Cod

1. Pat cod very dry with paper towels.
2. Brush lightly with olive oil.
3. Season with lemon zest, salt, and black pepper.
4. Heat a stainless steel or nonstick skillet over medium heat. Add a thin layer of oil.
5. Cook cod 3–4 minutes on the first side, then carefully turn and cook 2–3 minutes more, depending on thickness.
6. The fish is done when it flakes easily but still looks moist.

5) Plate & Serve

1. Spoon a small amount of reserved potato cream onto each plate.
2. Place the cod over or beside the cream.
3. Add two dauphinoise potato stacks.
4. Top the cod with a generous spoonful of citrus-cucumber relish.
5. Finish with small drops of herb oil around the plate and a little fresh dill if desired.
6. Serve immediately.

Tip: The potato stacks can rest for 15–20 minutes while you finish the cod and relish. They hold together better after a short rest.