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Pan Seared Cod with Autumn Fruits and Vegetables in a Currry Emulsion

The Wheatleigh Hotel in Lenox, MA hosted a wine dinner featuring Inman Family Wines. The food and service were exceptional. Jeffrey Thompson from the hotel's culinary team was kind enough to share the second course recipe, which pairs well with the Pinot Gris.

2 apples, honeycrip, peeled
1 celery root, peeled
1 carrot, large, peeled
1 butternut squash, peeled
1 TB. butter
0.25 pint cider
Salt and pepper
1 TB. chives, sliced
0.25 pint cider vinegar
0.5 pint cider
1 c. apple, celery root, squash and carrot, chopped
2 shallots, sliced
1 sprig thyme
1 bay leaf
1 qt. fish stock
0.5 pint fat free milk
1 curry powder

Cut apples, celery roots, butternut squash and carrot into uniform 1/4 inch cubes. Set aside. Prepare the curry emulsion by sweating 1 cup of mixed vegetables and fruit, shallots, bay leaf and thyme in a little butter. Add cider, cider vinegar, and curry and reduce by half. Add the fish stock and simmer until vegetables are tender. Add fat free milk and blend. Pass though a chinois and season. To prepare the fruit and vegetables to accompany the fish, glaze them with butter and cider until they are tender. Season with salt and pepper. For the cod, sear until light golden brown, turn over, add some minced garlic and thyme and baste with butter until the fish is cooked. Garnish the vegetable and fruit mixture with the chives, place on a plate, with cod on top and then dress with the curry emulsion.

Serves 10