Ned Baldwin

Eggs and cod are a time-honored marriage of textures and tastes. The starting point for this dish was the grand aioli of Provence, which features a robust aioli with crudités and cod. When you serve this, be sure to flake the cod a little so the sauce can flavor as much of the fish as possible.
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Baldwin’s method of grilling fish takes advantage of the cavity. Slipping a spatula into the fish, instead of on either side, makes it easier to flip and does not disturb the crispy grilled fish skin or flaky meat.
Baldwin’s three-step cooking process delivers evenly cooked fillets with crispy skin every time. First, a pan sear under pressure from a spatula starts the cooking and prevents the fillets from curling up. Butter then helps release the fillets from the skillet and adds flavor. Finally, a skin-side-down finish in the pan crisps up the skin for a shatteringly delicious bite.