Cornmeal Crusted baked Scrod. New England Succotash, Cranberry vinaigrette

Preparation method::

• Coat the cod fillet with seasoning and dust it with cornmeal flour.
• Sear it on hot skillet and bake it in the oven until internal temp reaches up to 135 degree.
• Blanch sweet potatoes in hot water and sear it on the flat top and season it.
• In warm bowl crisscross four pcs of sweet potatoes in the center.
• Blanch three asparagus and place them in the middle of the sweet potatoes.
• Check fish for its internal temperature of 135F then place it over the sweet potatoes.
•  Heat up succotash based on 2 oz per portion and place it gently over the edge of the scrod.
•  Dress micro greens with cranberry vinaigrette and dress it over the fish.
•  Drizzle Fish with balsamic glaze and serve it.

Preparation method :

• In a skillet over medium heat, sauté pancetta then add corn kernel to it.
• Now add cooked navy beans to the pan followed by diced tomatoes.
• Add cream and let it simmer on low heat. Drop chopped herbs into it.
• When cream is reduced to almost half at this time add brunois of bell peppers and dried cranberries in the pan and let it simmer for minute or two.
• Adjust the seasoning, set aside until ready to serve.

Preparation Method :
In a bowl or food processor combined all the ingredients and blend it, until dressing is emulsified. Adjust the seasoning with salt and pepper.