Wine-Poached Torsk, Lemon & Ginger Braised Parsnips and Roasted Vegetables

Wine-Poached Cod, LemonGinger Parsnips, Roasted Vegetables

First I cleaned and cut up some vegetables to roast, making sure to keep the size fairly uniform. I used one sprig of broccoli, one large floret of cauliflower, about 6 fingerling potatoes, a small onion and three cloves of garlic. I tossed them with 1 TBSP of garlic and a teaspoon of kosher salt. I put them all in my paella pan in the oven at 450° to roast until done – about 25 minutes. As always, roasting vegetable until they begin to blacken and caramelize gives you the most delicious umami flavor that makes you feel so well-fed and satisfied.

Meanwhile, I julienned one parsnip and chopped about 1 TBSP of fresh ginger. I juiced one fresh lemon and put all the juice in a saucepan with the ginger and parsnip and let it simmer, braising the parsnip until done. I added just enough water to keep the parsnips cooking without charring. When the parsnips are nearly done (about 15 minutes) add 1 tsp on sugar and stir in well. This makes 2 servings, so set half aside for tomorrow. The parsnips will have a just shy of pucker sour, sharp lemony brightness with some extra bite from the ginger. Serve with caution as they can become addictive.

In a small pan, I put 1/4 cup of white wine on to simmer with two frozen 4 oz. fillets of Alaskan Cod or Torsk. I added a few peppercorns (around 6-8) and about a teaspoon of dry mustard and 2 tsp of dried tarragon. I poached the torsk in the wine, turning to cook on both sides. The fish is done as soon as it turns to opaque in the center and will be tender and flakey. This takes about 10 minutes or so. I took 8 green olives, cut them in half and tossed in just before serving. I removed the cod and plated it, adding a dash of dill weed. I added 1 tsp of flour to the poaching wine and stirred in well to thicken the sauce just a bit before spooning it on the fish. This has a subtle and delicate flavor of wine and olive, but not so strong that it overwhelms the fish.

I put the fish on the plate, spooned the sauce over it. On the other side of the plate I put half the parsnips. I pulled the roast vegetables out and placed them in the center. Both side dishes are vegan and very tasty. The flavor contrasts with the bright, sharp parsnips, the savory veggies and the delicate fish were immensely satisfying.

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