“We cure the lemons and then sweat the fennel, and reduce them down with wine and then stock. The sauce adds a bitterness and sharpness to this dish; there’s a lot there that is fatty and creamy and sweet, so it needs something like that.”
“The cod is from Chatham, and the ocean water comes to us in a bucket from Nantucket—my guy brings it down here in a truck, and we braise the cod in the water it lives in, along with the seaweed, the clams, and the Meyer lemon. It’s almost like a bollito misto.”
“This dish is sort of an homage to New England, so we had to have a fried Ipswitch clam! It’s dusted in flour and smoked paprika, and skewered with a toothpick with a periwinkle shell at the end.”
“It’s beautiful, tiny and small, it’s from the same area as the cod, and it’s very, very delicate.”
“We make a roux of garlic, oil, and flour, and add in the ocean water. Then comes some slightly blanched seaweed and some sliced clams, with a little raw garlic. We heat it very slowly, so it keeps all that flavor.”
“They’re native to Long Island and Massachusetts, but I use them because I like the texture and color. They’re a little chewy, and everything else is soft.”