CODFISH FILLET WITH PARSNIP PURéE
This dish is, in effect, a deconstructed New England codfish cake but made with fresh, not salt, cod and with parsnip purée rather than mashed potato. The flavorings, however, are the same.
Provided by Jason Epstein
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 quarts of water to boiling in a 6-quart stockpot. Add the parsnips and cook until tender, 10 minutes or so. Do not overcook. Drain, and in 2 batches pulse in a food processor with the butter and enough half and half to make a smooth consistency. Season carefully. The ginger taste should be subtle, not forceful. Keep warm.
- Cut the cod into four equal portions. Season flour with salt and pepper and dust fish lightly.
- Heat a large nonstick skillet over medium-high flame. Add oil and butter and when shimmering carefully place cod, skinned side down, in the pan. Adjust flame, and when underside has begun to brown (about 3 minutes) turn each piece with wide spatula and wooden tongs. Be careful that cod doesn't crumble or break apart. When cod is cooked through (after 6 or 7 minutes altogether, depending upon thickness), remove from heat.
- To serve, mound a portion of parnsip purée on each warm plate and carefully place cod atop purée. Sprinkle with salt and pepper. Serve with boiled sweet peas or spinach sautéed in oil and garlic.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 1023 milligrams, Sugar 9 grams, TransFat 0 grams
ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI
One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower
Provided by Elystan Street
Time 1h40m
Number Of Ingredients 23
Steps:
- To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
- To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
- For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
- Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
- Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
- Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
- To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.
Nutrition Facts : Calories 606 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.6 milligram of sodium
ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
Provided by Michel Roux Jr
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 15
Steps:
- For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
- For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
- For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
- Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
- To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
- Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.
More about "codfish fillet with parsnip purée food"
COD WITH PARSNIP PURéE AND CUCUMBER BY SIMON …
From thestaffcanteen.com
HERB-CRUSTED COD WITH PARSNIP PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 45 minsEstimated Reading Time 2 mins
FRIED CODFISH WITH PARSNIP PURéE AND VEGETABLES - FISH TALES
From fish-tales.com
Estimated Reading Time 2 mins
RECIPE | NORWEGIAN COD WITH PARSNIP PURéE AND VERJUS BUTTER SAUCE
From four-magazine.com
Estimated Reading Time 6 mins
HERB-CRUSTED COD WITH PARSNIP PURéE & CARROT RIBBONS
From vitamix.com
WASABI-CRUSTED COD WITH PARSNIP PUREE - RECIPES | FOOBY.CH
From fooby.ch
XMAS RECIPE - GRILLED CODFISH WITH PARSNIP PURéE
From aveleda.ca
DEEP FRIED NORWEGIAN COD PATTIES WITH PEA PURéE
From fromnorway.com
ROASTED COD | JAMIE OLIVER RECIPES
From jamieoliver.com
CODFISH FILLET WITH PARSNIP PURéE - DINING AND COOKING
From diningandcooking.com
COD FISH, PARSNIP PUREE & BEANS - DUTCH FOOD HERITAGE
From dutchfoodheritage.com
COD WITH NUT CRUST ON PARSNIP PUREE RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY PARSNIP PUREE RECIPE - FLAVOR THE MOMENTS
From flavorthemoments.com
FILLET OF NORWEGIAN SKREI® WITH PARSNIP PURéE AND A VERJUS AND …
From seafoodfromnorway.co.uk
CREAMY PARSNIP PUREE - THE DELICIOUS SPOON
From thedeliciousspoon.com
COD RECIPES: 8 MOUTHWATERING IDEAS TO CHANGE THE WAY YOU …
From wideopeneats.com
FRIED CODFISH WITH PARSNIP PURéE AND VEGETABLES - SEA …
BACCALà ALLA NAPOLETANA (NEAPOLITAN-STYLE BRAISED SALT COD WITH ...
From seriouseats.com
CODFISH DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
PISTACHIO PARMESAN-CRUSTED COD WITH PARSNIP PUREE
From instructables.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love