Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mustard-glazed black cod with fingerlings and chive puree. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Bring a large saucepan of water to a boil. Bring a large saucepan of water to a boil. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper.
Mustard-Glazed Black Cod with Fingerlings and Chive Puree is one of the most popular of current viral meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mustard-Glazed Black Cod with Fingerlings and Chive Puree is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have mustard-glazed black cod with fingerlings and chive puree using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- Get 1 cup snipped chives
- Prepare 1 cup baby spinach
- Get 1/2 cup extra virgin olive oil
- Get 1 pound fingerling potatoes (gold potatoes also work)
- Take Kosher salt
- Make ready 1/4 cup coarsely chopped brown or green olives (I use Kalamata)
- Make ready 3/4 cup olive oil
- Prepare 4 (6 ounce) skinless black cod fillets
- Take Freshly ground pepper
- Take 3 tablespoons Dijon mustard
Place the bread crumbs into a shallow dish. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of. See recipes for Mustard-Glazed Black Cod with Fingerlings and Chive Puree too.
Step by Step to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
- Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
- In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
- Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.
It could be argued we're completely mad growing grapes in the wild and unforgivingly cold Tasmanian environment. But there's méthode to our madness. The climatic conditions of the Jansz vineyard rival the famed French wine region of Champagne. In fact, it was originally with French contribution that Jansz became Tasmania's first sparkling made using the traditional Méthode. Season the fish generously with salt and pepper.
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