|
|
|
Seared Cod Fillet over Garlic Mashed Potatoes & Sauteed Spinach
Cummulative Rating
Servings
Makes 4 servings.
Difficulty
Medium |
Ingredients
4 Yukon Gold potatoes
1 garlic clove, peeled
3 Tablespoons unsalted butter
1/4 cup buttermilk
Salt to taste
1 Tablespoon extra virgin olive oil
3 garlic cloves, minced
2 lbs. spinach, stems discarded, washed and dried
Salt and freshly ground black pepper
6 Tablespoons unsalted butter
1-1/2 lbs. cod fillet
2 shallots, chopped
1-1/2 Tablespoons fresh lemon juice
1-1/2 Tablespoons fresh tarragon, chopped
|
|
Directions
Peel potatoes and cut into a 1 inch dice. Place them along with peeled garlic clove in a large saucepan. Cover with water (about an inch above potatoes) and add 1/2 teaspoon salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and return potatoes and garlic clove to saucepan. Add butter and buttermilk. Using an electric hand mixer, beat potatoes until smooth. If they are too dry add a little more buttermilk. Season to taste with salt. Cover and keep warm over low heat.
In a large non-stick skillet add 1 tablespoon of unsalted butter. Heat over medium-high heat. Sprinkle the cod with salt and freshly ground pepper. Add the cod to the skillet and cook, turning once halfway through until well-browned on both sides and cooked through, about 6-8 minutes. Transfer to a platter, tent with foil and let rest. Do not rinse out pan.
Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic; cook until fragrant, about 30 seconds. Add a big handful of spinach and cook, stirring often, until wilted. Continue adding spinach until its all in the pan; cook until tender and wilted. Season to taste with salt and freshly ground black pepper. Keep warm over low heat.
In the skillet used to cook the cod, add the shallots and cook, stirring occasionally, until lightly browned and beginning to soften, about 1 minute. Add the lemon juice; it should evaporate almost instantly. Remove the skillet from the heat and add the remaining butter and tarragon, stirring constantly until the butter melts. Season to taste with salt and freshly ground black pepper.
To serve, spoon the mashed potatoes onto the center of 4 dinner plates. Top each with wilted spinach, cod and pour the butter sauce over the fish. Serve immediately. |
|
|
|
|
ADVERTISEMENT
Fish & Shellfish
All Categories
|
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
