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Before you jump to Mustard-Glazed Black Cod with Fingerlings and Chive Puree recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to mustard-glazed black cod with fingerlings and chive puree recipe. You can have mustard-glazed black cod with fingerlings and chive puree using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- Get 1 cup snipped chives
- Get 1 cup baby spinach
- Use 1/2 cup extra virgin olive oil
- Prepare 1 pound fingerling potatoes (gold potatoes also work)
- Provide Kosher salt
- Get 1/4 cup coarsely chopped brown or green olives (I use Kalamata)
- Take 3/4 cup olive oil
- Use 4 (6 ounce) skinless black cod fillets
- Take Freshly ground pepper
- Get 3 tablespoons Dijon mustard
Steps to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:
- 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.
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