Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) captain's cut cod loins |
salt and pepper |
6 tablespoons canola oil, divided |
1 tablespoon minced garlic |
2 tablespoons minced ginger |
1/4 cup chopped cilantro leaves |
1/4 cup thinly sliced green onion |
4 sheets rice paper |
cilantro mashed potatoes, recipe follows |
mushroom sauce, recipe follows |
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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