Butter-basted rock cod sandwich

Recipe: Butter Basted Rock Cod Sandwich
Serves 2

Ingredients:

• 2oz. canola oil
  
• 2 4oz. rock cod fillets, Skin off and pin bones removed
  
• 1 head butter lettuce
  
• 1 Tbsp. capers
  
• 2 cloves garlic
  
• 1 Tbsp. unsalted butter
  
• Marinated cucumbers(recipe below)
  
• Garlic Aioli(recipe below)
  
• 2 Acme pain de mie burger buns
  
• Kosher salt and ground black or white pepper
  

• 1 English cucumber
  
• 1 cup champagne vinegar
  
• 1/4 cup granulated sugar
  
• 1 tsp. kosher salt
  

1. Dry one cod filet with paper towel.
   
   
2. Season with salt and pepper.
   
   
3. Place canola oil in a hot sauté pan.
   
   
4. Sear the fish and sauté for 2 to 3 minutes.
   
   
5. Add unsalted butter and garlic and then baste. Drain fish on paper towel.

Ingredients:

• 2 Extra large egg yolks
  
• Juice of 1 lemon
  
• 1 Tbsp. minced garlic
  
• 2 cups canola oil
  
• 1/4 cup cold water
  

1. Place 1 egg yolk, 1 whole egg, lemon juice, garlic, water and slat into the food processor.
   
   
2. Slowly emulsify canola oil.

1. Put aioli on both sides of buns, apply capers, and then place marinated cucumbers on buns.
   
   
2. Place butter lettuce and fish on buns. Enjoy!

Naked Lunch
Corner of Broadway and Kearny
504 Broadway
San Francisco, CA 94133
(415) 577-4951
Webcast: www.nakedlunchsf.com

About Ian Begg:

Last year at 26 years old, Ian was voted a "Rising Star" chef by the San Francisco Chronicle.

He's opened a small lunch spot together in North Beach called Naked Lunch, serving spectacular gourmet sandwiches with a daily changing menu.