Roasted Cod on Saffron Mashed Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This bright and sophisticated dish is offered at Gresslin's in London, England. Ingredients:
2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces |
1/2 cup whipping cream |
1/4 teaspoon crushed saffron |
4 6-ounce cod or sea bass fillets (each about 3/4 inch thick) |
3 tablespoons olive oil |
1 1/2 teaspoons balsamic vinegar |
1 cup arugula |
1/2 cup mixed fresh herbs (such as basil, dill and tarragon) |
Directions:
1. Preheat oven to 400°F. Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain well. Return potatoes to pan and mash. Add cream and saffron; mix to blend. Season to taste with salt and pepper. Cover to keep warm.
2. Meanwhile, sprinkle cod with salt and pepper. Heat 2 tablespoons oil in large ovenproof nonstick skillet over high heat. Add cod; cook 2 minutes. Turn cod over. Transfer skillet to oven; bake until cod is opaque in center, about 6 minutes.
3. Mix balsamic vinegar and remaining 1 tablespoon olive oil in medium bowl. Add arugula and herbs and toss to coat. Season salad to taste with salt and pepper.
4. Mound mashed potatoes on 4 plates. Top with fish, then with salad.
|
|