From the Renzi Kitchen

Roasted Cod wrapped in Duck Bacon with Brown Butter


#44178  -  4 ea 8 oz Cod Loins
#52902  -  8 ea slices Duck Bacon
#92274  -  Salt
#68258  -  Pepper
#30174  -  4 fl oz Olive Oil
#88052  -  2 fl oz Lemon Juice
#29046  -  8 oz Butter
#88178  -  4 leaves Fresh Sage



Sweat onions in olive oil over low heat until transparent. Add vinegar and reduce by half. Stir in demi glace until blended. Remove from heat. Stir in butter and season with salt and pepper. Can be chilled or held hot for service. Cook ravioli and top with sauce. Garnish with parsley.

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