Sweet Potato Crusted Cod

We're cooking Sweet Potato Crusted Cod with Roasted Asparagus, Bacon Braised Lentils and Fennel Cream with Chef Kevin Duffney of The Ironworks Tavern.

Ingredients:
4- 8 oz. Cuts of Cod Loin
2 Sweet Potatoes
2 oz.’s of Butter (softened)
2 Tablespoons of Brown Sugar
1 Teaspoon of Apple Pie Spice
2 Tablespoons of Maple Syrup
Salt & Pepper to taste

Directions:
Preheat Oven to 350. Bake Sweet Potatoes for 45 minutes (or until soft).
Let Cool slightly, and then remove the skins of the potatoes. Place Potato flesh in a stainless steel bowl and add other ingredients.

Mash Together until Combined, Reserve.

When Cool, coat tops of cod loin with an even layer of potatoes. Place potato side down on a non-stick pan and bake at 350 for 10-12 minutes, or until just cooked through.

Braised Lentils

Ingredients:
2 Cups Lentils
4 Strips Of Applewood Bacon (cut in strips)
2 Teaspoons Olive Oil
1 Carrot Diced
½ Onion Diced
2 Ribs of Celery Diced
1-Tablespoon Dry Thyme
½ Teaspoon Red Pepper Flakes
6 Cups Chicken Stock
1 oz. Butter
Salt & Pepper To Taste

Directions:
In a heavy bottom pot, place Olive oil and bacon over a medium heat and render fat out of bacon until crisp.

Sautee onions, celery and carrots in same pan until opaque.

Then add lentils, chicken stock and spices and allow to cook until lentils are soft, adding water as necessary (about 30 minutes). When cooked, finish with butter.

Cut squash in half lengthwise, scoop out the seeds, then cut the squash crosswise into ½ inch wedges.

Fennel Cream

Ingredients:
1 Bulb of Fennel
½ of a White Onion
4 oz. Anise Flavored Liquor
¼ Cup Honey
1-Pint Heavy Cream
Salt & Pepper (To Taste)

Directions:
Julianne fennel and onion. Roast on a sheet pan in oven until edges brown (approximately 10 minutes). Sautee in a saucepot with a little oil, add liquor and burn off alcohol. Add honey and cream.

Reduce to desired consistency, Strain out fennel and onion, and then season.

Asparagus

Ingredients:
12-16 Asparagus
Oil to Coat
Salt & Pepper To Taste
Directions:
Coat Spears with salt & pepper, oil and then bake in a 350-degree oven until tender (8-10 minutes)

Serve:

Place desired amount of lentils in center of plate. Top with asparagus. Place fennel cream around lentils. Top with cod, garnish as desired and enjoy.