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

click to rate
1 vote | 400 views
Prep time:
Cook time:
Servings: 4
Tags:

Ingredients

Cost per serving $2.80 view details
  • 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

  1. []For the Cress Puree:
  2. Whiz all ingredients until smooth in a blender or food processor. Set aside.
  3. For the Stout Reduction:
  4. Whisk ingredients in a medium-sized skillet set over medium heat. Bring to a simmer, and allow to cook down until thick, and reduced to about ½ cup. Whisk occasionally while you prepare the rest of the dish. Reduce to very low to keep warm if you need time to finish.
  5. Colcannon:
  6. Boil potatoes in enough water to cover, until tender. Drain and put into a large bowl.
  7. Place butter, kale and leeks into a large skillet, and sprinkle with salt. Cook for a few minutes until tender, but while still bright green. Pour over potatoes in bowl, along with
  8. Cream. Mash roughly, and stir all together. Add additional salt if desired. Set aside to cool slightly while you sear the fish.
  9. Fish:
  10. Season both sides of fish with salt and pepper blend. Melt butter with olive oil in non-stick skillet over medium high heat. Add fish to skillet, and sear until golden on both sides.
  11. To plate:
  12. Place 1 cup of colcannon on plate, pressing into a cake if you wish. I use deep plastic cookie or biscuit cutters to form them into nice tight shapes. Otherwise, if you aren’t trying to get fancy, you can serve it just as you would mashed potatoes.
  13. Place one piece of fish on top. Drizzle small amounts of each sauce onto the dish. Serve right away.

Toolbox

Add the recipe to which day?
« Today - Dec 03 »
Today - Dec 03
December 4 - 10
December 11 - 17
December 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 367g
Recipe makes 4 servings
Calories 537  
Calories from Fat 307 57%
Total Fat 34.81g 44%
Saturated Fat 14.34g 57%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 2229mg 93%
Potassium 1286mg 37%
Total Carbs 32.31g 9%
Dietary Fiber 4.1g 14%
Sugars 1.69g 1%
Protein 24.96g 40%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment