Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes Recipe

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Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes
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Ingredients
10
Count
Nutrition
193
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Season both sides of fish with salt and pepper and set aside.
  2. Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat.
  3. Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator.
  4. Preheat the oven to 400 degrees F.
  5. When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through.
  6. Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate. Garnish with cilantro and lemon wedge, if desired.
  7. Cilantro Mashed Potatoes:
  8. 8 large Yukon gold potatoes, peeled
  9. 1/4 cup butter, heated
  10. 1/4 cup heavy cream, heated
  11. 2 cups finely chopped cilantro leaves
  12. Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve.
  13. Mushroom Sauce:
  14. 1 cup thinly sliced shiitake mushrooms
  15. 1 cup thinly sliced oyster mushrooms
  16. 6 tablespoons butter, divided
  17. 1 teaspoon minced garlic
  18. 1 teaspoon minced ginger
  19. 1/2 cup dry white wine
  20. 4 tablespoons rice wine vinegar
  21. Salt and pepper
  22. Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.
  23. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192.6 Kcal (806 kJ)
Calories from fat 189.55 Kcal
% Daily Value*
Total Fat 21.06g 32%
Sodium 1.87mg 0%
Potassium 33.15mg 1%
Total Carbs 1.54g 1%
Sugars 0.31g 1%
Dietary Fiber 0.22g 1%
Protein 0.25g 1%
Vitamin C 1.6mg 3%
Iron 0.1mg 1%
Calcium 7.3mg 1%
Amount Per 100 g
Calories 610.64 Kcal (2557 kJ)
Calories from fat 600.96 Kcal
% Daily Value*
Total Fat 66.77g 32%
Sodium 5.94mg 0%
Potassium 105.1mg 1%
Total Carbs 4.88g 1%
Sugars 0.99g 1%
Dietary Fiber 0.7g 1%
Protein 0.79g 1%
Vitamin C 5.2mg 3%
Iron 0.4mg 1%
Calcium 23mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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