Interviewing and shadowing chefs is always one of my favorite gigs. My time with Chef Zack Walters was no exception. I met with Zack and Silvana Walters, co-owners of Sedalia’s Oyster & Seafood, one warm afternoon while Zack and his Sous Chef Amara Loetz, all pictured on opposite page, served me three dishes like nothing I’ve eaten before. Each plate was filled with beautiful, fresh seafood and a thoughtful list of house-made sauces. All are presently available on Sedalia’s seasonal seafood-driven menu.
Sedalia’s intends to push the boundaries of OKC’s approach to food, and Zack tells me that customers are happy with the outcome. “People are curious, people are excited, and people are hungry for something different. That makes working with good food fun and personally rewarding,” he says. The Walters’ passion for excellent food pays tribute to Zack’s culinary experience in California and Silvana’s heritage of Bolivia. Locally sourced ingredients, partnered with high-quality fresh seafood, sourced and shipped directly from the water to OKC, are the heart and soul of every single dish on the menu.
To my delight, they’ve kindly shared several of their in-house recipes!
> Sedalia’s Oyster & Seafood, 2727 NW 10th St.,
Oklahoma City, (405) 626-8249, sedaliasokc.com
The Dish: Focaccia with Sichuan Oil featuring Salt Cod Compound Butter
This sourdough focaccia is a much-loved guest favorite. The crisp crust and chewy center of this appetizer is generously coated in a combination of spicy Sichuan oil and salty compound butter.
Ingredients
- 1 pounds salt cod, processed (soaked, hydrated, and desalinized over 36 hours)
- 4 pounds unsalted butter, room temperature
- 1 cup scallion tops, thinly sliced
- 2 tablespoons coarse cracked black pepper
- 2 tablespoons Maldon sea salt
Preparation
METHOD
Place processed salt cod in a pot and cover with tap water. Bring the fish to a boil, promptly remove from the flame, and cool to room temperature.
While the salt cod is cooling to room temperature, place remaining compound butter ingredients into the bowl of a stand mixer that’s fixed with the paddle attachment. Whip on low speed for 1 minute. Add the salt cod and continue mixing on low until you can see strands of salt cod throughout the butter. Taste and add additional salt if needed.
Chef’s Notes: “This recipe takes 24-36 hours, start to finish. The salt cod needs to be soaked for a minimum of 24 hours and changed up to 4 times during that period. 36 hours is a time period a lot of recipes will use, however. The butter in this recipe likes salt and can take a little more salt than other applications.”
