Pistachio Crusted Cod with Melted Leek and Endive and Champagne-Saffron Vinaigrette

Melt 2 Tb. of butter with some salt and pepper and sugar in small sauce pan over medium-low flame. Add leeks and endive, tossing to coat. Dot with remaining butter and the leaves of the two sprigs of thyme. Cover and let cook.

Meanwhile, start on vinaigrette by heating 2 Tb. oil in small saute pan over medium heat. Add shallots and sweat, reducing heat if necessary because you don't want coloration, this is only to soften.

After about three minutes, add garlic and continue to sweat another two minutes. Turn of heat and allow to cool.

After about 10 minutes, stir the leeks and endive. Sprinkle with lemon juice, cover and return to heat for another 10 minutes.

About 10 minutes before service, preheat pan for fish over medium-high heat.

Add champagne and saffron to small saucepan. Bring to boil, reduce to simmer. Continue to simmer until reduced by half. Remove from heat immediately.

While champagne is reducing, prepare fish fillets. Season both sides with salt and pepper. Dip one side into crushed pistachios.

Heat oil in large saute pan, preferably non-stick (if you don't have a non-stick pan, make sure you have a lot of oil in the pan to keep the uncoated side of the cod from sticking).

Add fish to pan pistachio-side down. Only cook for about one minute until the nuts are toasted but not burned. Flip to other side and reduce heat to medium. Depending on the thickness of the fillets, the rest of the cooking could take between 4 and 6 minutes. Keep an eye on the fish while you finish the vinaigrette.

Add all ingredients for the vinaigrette to the blender with the exception of the salt and pepper. Blend until smooth and add salt and pepper to taste.

Leeks and endive are done when they are totally soft and slightly caramelized.

Serve the pistachio crusted cod on top of a small mound of the melted leeks and endive surrounded by a pool of the saffron-champagne vinaigrette.