LOBSTER-COD CAKES WITH RED CABBAGE SLAW AND FRESH BASIL DRESSING
Steps:
- Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly.
- Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste.
- Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour.
- Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side.
- Serve with Red Cabbage Slaw with Fresh Basil Dressing.
- Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
- Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.
ROASTED RED BLISS POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley.;
POTATO-CRUSTED HALIBUT
Steps:
- In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
- Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
- To cook the fish:
- Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
- This will make a fish lover out of anyone!
ROASTED COD AND POTATOES
When one of my daughters, Emma, was young, there was a time when her main passion in life was potatoes, especially crispy ones. For one special occasion, I produced a classic French dish, potatoes Anna, in which potatoes are thin-sliced, drenched in butter, carefully layered and roasted until golden. This was an error, of course; potatoes Anna is a pain to make. Naturally, the demand was unrelenting thereafter. So, in an attempt to make the effort more rational, I cut down on the butter, cut short the preparation time by enlisting the aid of the broiler during the last few minutes of cooking, and decided to turn this one dish into something approaching an entire meal. In the last few minutes, before the potatoes were cooked through, I placed a thick fillet of fish on top of the potatoes. The result is a simple weeknight dish that I now make routinely, and one that even seems to impress the occasional guest.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
- Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
- Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 18 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 973 milligrams, Sugar 1 gram
COD AND POTATOES
Make and share this Cod and Potatoes recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- Put the potatoes in a roasting pan or on a baking sheet. Drizzle with 2 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
- Meanwhile, rinse the cod fillets and pat them dry with paper towels.
- After the 30 minutes of roasting, move the potatoes to the sides of the pan and place the fillets in the center. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper, adding the red pepper flakes if using. Redistribute the potatoes around the fillets. Add garlic if using at this point. Stir.
- Distribute oil (in pan with potatoes) over cod filets on both sides using a paint brush or paper towel, adding lemon pepper seasoning on both sides.
- Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives.
- Tip: Serve this roasted version of fish and chips with ketchup for the youngsters and malt vinegar for the party of adults!
Nutrition Facts : Calories 363.1, Fat 21.1, SaturatedFat 3, Cholesterol 49.1, Sodium 1232, Carbohydrate 20.5, Fiber 2.7, Sugar 0.9, Protein 22.8
LE CIRQUE'S POTATO-WRAPPED TRUFFLED COD
Provided by Molly O'Neill
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
- Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay out 4 10-inch squares of plastic wrap on the counter. On each square lay enough slices of potato to fully surround the cod. Place 1 fillet on each square and lay 3 slices of truffle on each. Wrap the cod in the potato slices, cover with plastic wrap and refrigerate for 1 hour.
- Boil the wine, shallots and thyme together for 20 to 30 minutes, until reduced to half a cup. Strain through a very fine sieve. Whisk the cream into the reduced wine. Over a low flame bring the wine and cream to a boil. Remove from heat. Whisk 6 pieces of butter into the sauce, 1 piece at a time. Return to very low heat if necessary to fully incorporate the butter into the sauce. Season with 1/4 teaspoon salt, 1 pinch of sugar and fresh pepper. Remove from heat, cover and keep warm.
- Melt 2 pieces of butter in a skillet. Add the leeks and cook over medium heat until soft about 10 minutes. Season with 1/2 teaspoon of salt and pepper to taste. Remove from heat, cover and keep warm.
- Preheat the oven to 400 degrees. Place a nonstick pan over medium heat and heat the remaining butter until very hot. Add the fish and cook for 2 1/2 minutes per side, until the potatoes are browned. Bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 38 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 23 grams, Sodium 1456 milligrams, Sugar 8 grams, TransFat 1 gram
CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
POACHED COD WITH POTATOES AND LEEKS
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Provided by Andy Baraghani
Categories Bon Appétit Cod Poach Dinner Healthy Fish Milk/Cream Potato Leek Garlic Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
- Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
- Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.
GRILLED RED POTATOES
From the Ultimate Barbeque cookbook. I made it 2 times in the weekend. It's very good. I ate them with butter.
Provided by Boomette
Categories Potato
Time 24m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high.
- Scrub the potatoes but do not peel them.
- Place the potatoes in the microwave oven and cook on high for 4 minutes, until slightly soft. Let the potatoes cool for a few minutes, then cut in half. Place the potatoes in a plastic bag and drizzle with the olive oil and garlic, then sprinkle with the salt. Twist the bag to seal, allowing some of the air to remain in the bag. Toss gently to coat the potatoes evenly.
- Remove the potatoes from the bag, place on the grill for 5 minutes. Turn the potatoes and continue to grill for 5 more minutes. Turn the potatoes again and grill for about 5 additional minutes on each side, until the potatoes are fork-tender and lightly browned.
GRILLED RED POTATOES IN FOIL
These grilled red potatoes cooked in foil are super easy and super delicious. Perfect to cook along with a nice steak on the grill.
Provided by IrishMountainGirl
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
- Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
- Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
- Remove from the grill. Unwrap the foil and serve with sour cream.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 34.6 g, Cholesterol 36.9 mg, Fat 14.8 g, Fiber 3.7 g, Protein 4.7 g, SaturatedFat 9.2 g, Sodium 185.7 mg, Sugar 2.2 g
COD, LEEK & POTATO GRATIN
Make and share this Cod, Leek & Potato Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°.
- Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
- Cut the potatoes crosswise into thin, uniform slices.
- Cut the leeks crosswise into slices about twice as thick as the potatoes.
- Season the fish lightly with salt and pepper.
- Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
- Season lightly with salt and pepper.
- Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
- Top with the remaining leeks, then with the remaining potatoes.
- Season with salt and pepper.
- Pour the cream evenly over the layers; bake for 40 minutes.
- Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
- Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
- Let stand for 10-15 minutes and serve.
POTATO-WRAPPED HALIBUT
Served in a beurre rouge, or red-wine butter sauce, this elegant potato-wrapped halibut is worthy of any dinner party. Also Try:Balsamic-Glazed Cipollini Onions, Sauteed Spinach
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds.
- Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper.
- Place one fish fillet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish fillet, and parsley.
- Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.
More about "potato wrapped pacific cod with a grilled leek red bliss and purple peruvian potato and lobster salad recipes"
PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND …
From cookingchanneltv.com
POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK, RED BLISS …
From cookingchanneltv.com
BROILED PACIFIC COD WITH LEMON TARRAGON BUTTER - SAVOR …
From savorthebest.com
ROASTED LEEKS AND POTATOES - COPYKAT RECIPES
From copykat.com
GRILLED COD WITH POTATO, LEEK AND PEPPER RECIPE | YUMMLY
From yummly.com
COOK LIKE AN IRON CHEF : COOKING CHANNEL | COOKING …
From cookingchanneltv.com
HERB-ROASTED RED BLISS POTATOES - JAMIE GELLER
From jamiegeller.com
LEEK AND POTATO CAKE : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK RED BLISS …
From tfrecipes.com
GRILLED POTATOES - EASY CRISPY RED POTATOES IN FOIL PACKETS
From mamagourmand.com
CREAMY COD AND LEEK POTATO GRATIN | TASTETORONTO
From tastetoronto.com
POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK, RED BLISS …
From pinterest.com
26 RECIPES: COD, PACIFIC IDEAS | RECIPES, PACIFIC COD, FOOD
From pinterest.ca
RED BLISS POTATO SALAD WITH DILL - EASY PEASY MEALS
From eazypeazymealz.com
COD WITH POTATOES RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
BEST GRILLED LEEK POTATO SALAD RECIPE - HOW TO MAKE GRILLED LEEK …
From goodhousekeeping.com
BACON-WRAPPED COD WITH PEAS, LEEKS AND POTATOES RECIPE
From lovefood.com
POACHED COD WITH POTATOES AND LEEKS RECIPE | BON APPéTIT
From bonappetit.com
FISH AND POTATO TRAYBAKE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO BAKE PACIFIC COD | WILD ALASKAN COMPANY
From wildalaskancompany.com
ROASTED COD AND POTATOES WITH THYME - FOOD & WINE
From foodandwine.com
POTATO AND LEEK SOUP RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
LE CIRQUES POTATO WRAPPED TRUFFLED COD RECIPES
From tfrecipes.com
COD BAKED IN FOIL WITH LEEKS AND CARROTS RECIPE - TODAY.COM
From today.com
SHEET PAN COD AND POTATOES RECIPE - REAL SIMPLE
From realsimple.com
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
From allrecipes.com
GRILLED POTATOES IN FOIL (GRILLED RED POTATOES) - FIT FOODIE FINDS
From fitfoodiefinds.com
25 BEST RED POTATO RECIPES (EASY SIDE DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
BAKED COD IN FOIL WITH TOMATOES, POTATOES & LEMON
From alwaysusebutter.com
POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK, RED BLISS AND …
From recipenet.org
POTATO WRAPPED COD FILLET - PERFORMANCE FOODSERVICE
From performancefoodservice.com
GARLIC ROASTED COD WITH MASHED-POTATO CRUST RECIPE - FOOD & WINE
From foodandwine.com
RECIPES FOR CLUB + RESORT CHEF - FOOD AND BEVERAGE RESOURCES FOR …
From recipes.clubandresortchef.com
POTATO WRAPPED PACIFIC COD WITH A GRILLED LEEK RED BLISS AND …
From homeandrecipe.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