Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mustard-glazed black cod with fingerlings and chive puree. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mustard-Glazed Black Cod with Fingerlings and Chive Puree is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Mustard-Glazed Black Cod with Fingerlings and Chive Puree is something that I have loved my entire life.
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.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- Get 1 cup snipped chives
- Get 1 cup baby spinach
- Prepare 1/2 cup extra virgin olive oil
- Make ready 1 pound fingerling potatoes (gold potatoes also work)
- Make ready Kosher salt
- Take 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
- Make ready 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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