Pan Seared Cod with Colcannon, Stout Reduction, and Cress Oil Recipe

• For the Cress Puree:
• 1 cup watercress leaves
• 1 tablespoon lemon juice
• ¼ cup high quality olive oil
• For the Stout Reduction:
• 12 oz stout beer
• 1 T tomato paste
• 2 T cider vinegar
• ½ t salt
• Colcannon:
• 2 pounds potatoes, peeled and cubed
• 1 large leek, white and light green part only, cleaned and thinly sliced
• 2 cups (tightly packed) kale leaves, thinly sliced
• 2 teaspoons salt
• ¼ cup butter
• ½ cup cream (I use fat-free half and half)
• Fish:
• 1 pound thick cut cod fillets
• 1 t coarse salt
• 2 t fresh ground pepper (use a pepper blend— such as white, black, green, and pink)
• 2 T butter
• 1 T olive oil

Directions