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Day Boat Chatham Cod with Sautéed Bok Choy, Mango & Watermelon with Coconut in a Sake Emulsion

Stolen on: August 30, 2006

Day Boat Chatham Cod with Sautéed Bok Choy, Mango and Watermelon topped with Coconut in a Sake Emulsion

Peter Pioppo

Sounds delicious but a bit too complex to make at home? Well, it's not that hard at all! This recipe "stolen" from executive chef Tony Esnault, at Alain Ducasse at the Essex House, is a delightfully do-able synthesis of French cooking with international twists. You'll almost think you can cook as well as the legendary Alain Ducasse himself!

About the chef: Born in the small town of Saumur in France's Loire Valley, Tony Esnault sharpened his culinary palate as a boy, eating the freshest fruits and vegetables from his grandparents' farm. His grandmother's cooking of inspired his love of cuisine and appreciation for the finest ingredients.

Executive Chef Tony Esnault

Mikael Vojinovic

Esnault started professional training at the François Rabelais culinary school, and then began his restaurant career in 1990 at Paris' Le Montparnasse 25 in the Le Meridien Montparnasse Hotel. He moved on to the Carré des Feuillants in Paris, and then to the Auberge de L'Ill in Alsace. In 1996, Chef Esnault began working with Alain Ducasse at the Louis XV Alain Ducasse Restaurant in Monte Carlo, where he worked for three years. Throughout this period, Esnault traveled with and assisted Ducasse at gala dinners from Japan to Brazil.

Since then, Esnault has worked as sous chef at The Ritz-Carlton San Francisco and at The Ritz-Carlton Boston as the executive chef. While at The Ritz Carlton Boston, he reinvented "The Dining Room" and reopened it in 2002. Food & Wine Magazine awarded Esnault "Best Hotel Chef of America" in 2004. In May 2005, Esnault was appointed Executive Chef at Alain Ducasse at the Essex House in New York City.

Alain Ducasse at the Essex House
155 West 58th Street
New York, New York 10019
212-265-7300
www.alain-ducasse.com

Day Boat Chatham Cod with Sautéed Bok Choy, Mango & Watermelon with Coconut in a Sake Emulsion

Alain Ducasse at the Essex House

Day Boat Chatham Cod with Sautéed Bok Choy, Mango, Watermelon and Coconut in a Sake Emulsion is served at Alain Ducasse Restaurant at the Essex House as part of a three course meal that includes a choice of one appetizer, one fish or one meat and one dessert for $150. This recipe is for a serving size of two.

This is a 3-part recipe:
Chatham Cod
Sauteed Bok Choy, Mango and Watermelon
Sake Emulsion

Cod Ingredients
4 oz. filet of cod
Salt (to taste)
Olive oil

Cod Steal This Recipe® step-by-step Instructions
Preheat oven to 300 degrees Fahrenheit
1. Season filets evenly with salt
2. Rub fish with olive oil and place in a non-stick cake pan large enough to hold 2 filets with a half-inch spacing between each
3. Bake for 12 minutes

Assembly Instructions
1. In a shallow bowl, place the filet with a spatula
2. Place bok choy around
3. Place garnish around and pour sauce over the cod
4. Finish with dry coconut shavings (optional)
5. Serve

Chatham Cod
Nutritional Information by CookedApple.com
Calculated for a serving size of 1
Recipe yields 2 servings

Nutrient Name Amount per Serving % Daily Value

Calories 80 N/A

Calories from Fat 35 N/A

Total Fat 4 g 6%

Saturated Fat 0.5 g 2%

Trans Fat 0 g

Cholesterol 25 mg 8%

Sodium 1210 mg 50%

Total Carbohydrates 0 g 0%

Dietary Fiber 0 g 0%

Sugars 0 g

Protein 10 g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 2%

Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes one teaspoon of salt and half a tablespoon of olive oil used to season the filets.

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