Roasted fillet of ling cod with spicy braised pork belly and caramelized butternut squash

Ingredients

• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 ribs celery, roughly chopped
• 1 sprig thyme, leaves picked off and stem discarded
• 2 bay leaves
• 2 tsp Chinese five-spice powder
• 0.33 cup white wine
• 4 cups chicken stock
• 1 lb pork belly, skinned and halved lengthwise
• 3 tsp olive oil
• 1 tsp unsalted butter

• 4 cups chicken stock
• 0.33 cup stone-ground white polenta
• 2 oz Parmigiano-Reggiano, grated (about ½ cup)
• 3 Tbsp unsalted butter
• ½ oz tarragon, chopped (about 2 Tbsp)

• 1 butternut squash with a long neck, about 1 lb
• 2 tsp olive oil
• 2 tsp unsalted butter
• 2 tsp olive oil
• 4 fillets ling cod, 5½ oz each
• 1 cup vegetable oil for deep frying
• 2 sprigs tarragon, leaves picked off and stems discarded

1. SPICY BRAISED PORK: Preheat the oven to 275°F. Combine carrot, onion, garlic, celery, thyme, bay leaves and five-spice powder in a heavy-bottomed roasting pan. Place in the oven and roast for 15 minutes. Remove from the oven and add wine and chicken stock to complete the braising liquid. Heat on the stove until liquid reaches a boil, then remove from heat.
2. Roll and tie pork belly into two cylinders, 2 inches in diameter, and place in the roasting pan with the braising liquid. Place in the oven and cook for 1½ to 2 hours until the pork is tender. Remove the pork from the pan, remove and discard the string and wrap the pork tightly in parchment paper, then foil, and allow to set in the refrigerator overnight. Strain the braising liquid through a sieve into a small saucepan. Heat on medium heat until reduced to the consistency of cream, about 45 minutes. Adjust seasoning with salt and pepper.
3. TARRAGON POLENTA: Bring chicken stock to a boil. Add polenta and stir. Allow to cook on low heat, stirring occasionally, until all of the grains are soft, 2 to 3 hours.
4. CARAMELIZED BUTTERNUT SQUASH: Cut the neck of the butternut squash into twelve !h-inch slices, then cut each slice into a disc r to r!h inches in diameter.
5. Heat a large non-stick pan on high heat. Add olive oil and butter, then add butternut squash discs and cook until golden brown on each side, about 3 minutes per side.
6. ROASTED LING COD: Preheat the oven to 350°F.
7. Heat a medium ovenproof saute pan on high heat. Add olive oil, then add ling cod fillets, skin-side down. Place in the oven and cook for 3 to 4 minutes. Season with salt and pepper.
8. FRIED TARRAGON GARNISH: Heat oil in a deep fryer or a medium saucepan to 400°F. Immerse tarragon leaves in the oil for 3 to 4 seconds, then remove from the oil and drain on paper towels.