17 North Beach Street
Nantucket, MA 02554
(508) 228-1515
IN COD WE TRUST
Legacy Club executive chef Timothy Partridge shares his recipe for whipped cod and potatoes with summer tomato vinaigrette and oregano.
story by Nantucket Magazine
WHIPPED COD AND POTATOES
• 1lb fresh cod cut into 2” chunks
• 1lb peeled Yukon Gold potatoes, Cut into 1” pieces
• 1½ cups milk
• 1 cup water
• salt and pepper to taste
• 6 cloves garlic
• 2 shallots, minced
• ¼ cup olive oil
• Hot sauce
• 2T butter
• ½ cup seasoned breadcrumbs
• Preheat oven to 400
• Place potatoes, garlic, shallots, water and milk in a large saucepan and season with salt and pepper. Cover and cook over medium heat until potatoes are fork tender. Remove saucepan from heat and place cod chunks on top of potatoes. Place back on heat, cover and continue to cook for approximately 10 minutes and potatoes are fully cooked.
• Strain liquid and reserve. Place cod and potato mixture in a large bowl, add half of the butter, olive oil and hot sauce. Using small amounts of cooking liquid at a time mash mixture lightly until fully incorporated but not smooth. Some fish left flaky adds a great texture so don’t mash too vigorously. Allow mixture to come to room temperature.
• Butter oven proof casserole with remaining butter and add cod/ potato mixture, drizzle with olive oil and breadcrumbs. Cook at 400 for approximately 15 minutes or until cod is browned and bubbling. Summer Tomato Vinaigrette on top and serve with toasted olive bread or pumpernickel or whatever your favorite hearty loaf of bread is.
SUMMER TOMATO VINAIGRETTE
• 1 ½T shallots, julienned
• 1 tsp chopped garlic
• Thinly sliced serrano chilies to taste
• 1T red wine vinegar
• 3T extra-virgin olive oil
• 1 cup diced freshest tomatoes possible
• Salt and pepper to taste
• Chopped fresh oregano
• Combine all ingredients except for tomatoes and oregano. Whisk vigorously then add tomatoes, oregano and re-season to taste.
• Toss greens with half of the vinaigrette and spoon the other half over the whipped cod and potatoes. Place greens on top of frittata and shave additional parmesan over the greens.
This summer, Tim Partridge, executive chef at the Legacy Club of Boston, will be bringing his extraordinary talents to Nantucket for private parties. After honing his skills in Los Angeles and Kansas City, Tim returned to Boston to work with several culinary greats. He has served as executive chef at many restaurants including the Museum of Fine Arts. As executive chef at the Legacy Club of Boston, Tim has developed, from the ground up, one of the finest private dining experiences in the city. For those interested in hiring Chef Timothy Partridge for their private party this summer on Nantucket, contact Memberservices@legacyclub.Boston or call 617.482.3518
Latest Stories
