Yield: 8 portions
Boiled Potatoes
3 pounds small potatoes
Water to cover potatoes
2 tablespoons salt
6 tablespoons (¾ stick) butter, sliced
Tomato Butter
½ cup minced shallots
2 cups dry white wine
1 tablespoon white wine vinegar
½ cup tomato juice
1 cup heavy cream
2 cups (4 sticks) butter, cut into ½-inch squares
1 pound slightly unripe black tomatoes, peeled, seeded, and diced
2 teaspoons salt
Roasted Black Cod
2 tablespoons butter
2 cups white wine
3 pounds black cod (or other firm white
fish such as sea bass or halibut), cut into eight 6-ounce portions
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Wilted Spinach
2 tablespoons butter
1⁄3 cup finely chopped shallots
2 pounds spinach, stems removed
1½ teaspoons salt
½ teaspoon fresh-ground black pepper
1. Peel the potatoes, if you prefer them without peels. Place them in a 4-quart pot, cover them with cold water, add the salt, and bring to a boil. Reduce the heat to a simmer and cook the potatoes until tender, approximately 20 to 30 minutes, and drain.
2. While the potatoes are draining, add the sliced butter to the potato pot and melt over low heat. Return the drained and still hot potatoes to the pot and, with a wooden spoon, roll them in the butter over very low heat. Remove from heat, cover and keep warm.
3. To prepare the tomato butter: In a 1-quart pan, combine the shallots, wine, vinegar, and tomato juice. Reduce over medium heat until almost dry, about 8 minutes.
4. Add in the heavy cream and cook, stirring frequently, until reduced by half.
5. Over moderate heat, whisk in the butter one third at a time. Do not add the next batch until the previous batch is melted.
6. Keep the butter sauce in a double boiler over low heat while preparing the tomatoes, other vegetables, and fish. If the sauce appears to be separating around the edges, it’s too hot; just decrease heat and whisk in a couple more teaspoons of cold butter.
7. Season the diced tomatoes with the salt. Reserve.
8. Preheat the oven to 375 degrees.
9. To prepare the cod: Butter a large skillet with 1-inch sides. Add the white wine. Season the fish on both sides with the salt and pepper. Place in the pan with the white wine.
10. Bake the fish until opaque and firm, about 8 minutes per inch of thickness.
11. While the fish is baking, prepare the shallots for the wilted spinach: Melt the butter over moderate heat in a large sauté pan or sauce pot. Add the shallots and “sweat” over low heat, covered, until they turn translucent (but not brown) and release their natural juices. Set aside.
12. When the fish is done, remove with a spatula to drain off excess liquid. Place on a warm baking sheet and reserve in a warm place.
13. Final preparation of the tomato butter: Add the drained diced tomatoes to the butter sauce. Use the liquid that has accumulated from salting the tomatoes to thin the sauce if necessary.
14. Final preparation of the wilted spinach: Add the spinach, salt, and pepper to the reserved shallots. Wilt the spinach over moderate heat for 3 to 4 minutes, tossing with tongs to assure even cooking, then cover the pan.
15. Place the spinach in the center of the plate, top with fish, and serve three potatoes with each portion. Cover each portion of fish with a generous spoonful of sauce.