Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, mustard-glazed black cod with fingerlings and chive puree. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. In today's video I make Dijon mustard glazed salmon with a side of fingerling potatoes. Simple baked foil pouches contain a fillet of cod, fresh lemon slices, garlic, and chopped chives for a flavor combination that enhances the taste of the fresh fish.
Mustard-Glazed Black Cod with Fingerlings and Chive Puree is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Mustard-Glazed Black Cod with Fingerlings and Chive Puree is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have mustard-glazed black cod with fingerlings and chive puree using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- Make ready snipped chives
- Make ready baby spinach
- Take extra virgin olive oil
- Prepare fingerling potatoes (gold potatoes also work)
- Make ready Kosher salt
- Make ready coarsely chopped brown or green olives (I use Kalamata)
- Prepare olive oil
- Take skinless black cod fillets
- Get Freshly ground pepper
- Prepare Dijon mustard
Put the soy sauces, wine vinegar and sugar in a saucepan and stir over a low heat to dissolve the sugar. Variation: GLAZED HAM STEAK WITH BROWN SUGAR MUSTARD GLAZE. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Some great options are black cod, halibut, barramundi, grouper, sea bass, tilapia and pompano.
Steps 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.
Remove soaked shiitake mushrooms from water and squeeze out excess water. Cut off the stems, then slice the cap into thin pieces. Note: Make sure you have all ingredients prepped. Roasted Black Cod with Olive Tapenade. Atlantic Salmon Crusted with Pistachios and Crab.
So that is going to wrap it up with this special food mustard-glazed black cod with fingerlings and chive puree recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
