Mustard-Glazed Black Cod with Fingerlings and Chive Puree.
You can cook Mustard-Glazed Black Cod with Fingerlings and Chive Puree using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Mustard-Glazed Black Cod with Fingerlings and Chive Puree
- You need 1 cup of snipped chives.
- You need 1 cup of baby spinach.
- Prepare 1/2 cup of extra virgin olive oil.
- It's 1 pound of fingerling potatoes (gold potatoes also work).
- It's of Kosher salt.
- You need 1/4 cup of coarsely chopped brown or green olives (I use Kalamata).
- Prepare 3/4 cup of olive oil.
- Prepare 4 (6 ounce) of skinless black cod fillets.
- Prepare of Freshly ground pepper.
- You need 3 tablespoons of Dijon mustard.
Mustard-Glazed Black Cod with Fingerlings and Chive Puree instructions
- 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..
