Recipe of Homemade Mustard-Glazed Black Cod with Fingerlings and Chive Puree - Free download

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We hope you got benefit from reading it, now let's go back to mustard-glazed black cod with fingerlings and chive puree recipe. To make mustard-glazed black cod with fingerlings and chive puree you need 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Mustard-Glazed Black Cod with Fingerlings and Chive Puree:

1. Prepare 1 cup of snipped chives.
2. Take 1 cup of baby spinach.
3. You need 1/2 cup of extra virgin olive oil.
4. Take 1 pound of fingerling potatoes (gold potatoes also work).
5. You need of Kosher salt.
6. Prepare 1/4 cup of coarsely chopped brown or green olives (I use Kalamata).
7. Use 3/4 cup of olive oil.
8. Take 4 (6 ounce) of skinless black cod fillets.
9. Take of Freshly ground pepper.
10. Prepare 3 tablespoons of Dijon mustard.

Steps to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:

1. 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..
2. 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..
3. 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..
4. 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..

Drain asparagus and puree asparagus, garlic clove and a generous drizzle of olive oil. Sift the flour, salt, baking powder and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir into the flour mixture with the chopped chives. Place the cod on a lightly oiled baking dish and set aside.

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