Wine Steamed Cod with Cauliflower Potato Mash and Chestnut Brussels Sprouts

  • 12.02.14

Wine steamed cod with cauliflower potato mash and chestnut Brussels sprouts.

If I had my way, I would eat fish every days. If my family had their way, it would be meat. After a couple days of turkey, fish was welcomed with open arms from everyone.

Perusing my dear friend and chef Eliane web site, La Serviette Blanche, I came across a recipe that looked fantastic and decided to replicate it. I had just purchased cod and wanted to do something different with my mashed potatoes and the Brussels sprouts.

I did not know what to expect when I decided to have cauliflower and mashed potatoes together, and I must admit, and I am addicted to them.  A bit thicker texture, but the flavor just delicious. Next time I will process the cauliflower in the blender for a smoother texture.

The Brussels spouts I decided to blanch them to shorten the cooking time and to remove the bitterness from them. And who does not like chestnuts?



Tonight’s December 1st, 2014:
Wine Steamed Cod with Cauliflower Potato Mash and Chestnut Brussels Sprouts



4 pieces of cod, all the same thickness and size
2 tablespoons unsalted butter

½ cup white wine
Salt and pepper
Salt and pepper each pieces of cod.

In a large skillet melt the butter over medium heat. Add the pieces of cod, making sure they do not touch. Sauté for 2-3 minutes on each side. Add the wine, cover and continue cooking until all the wine is evaporated.


This is kind of my rule for measuring the ingredients:

1 medium to large baking potato per person
1 ½ cup cauliflower florets, stem cut short
1 to 1 ½ tablespoon of butter for person
Heavy cream to reach the desire texture (a bit less than 3 to 4 tablespoons per person)
Salt and pepper

Peel and cut the potatoes in quarters. Clean the cauliflower into bite size pieces. Place potatoes and cauliflower in a large pan of salted cold water. Bring to a boil over medium high heat.

When potatoes and cauliflower are inserted with a knife and are tender, drain.

Return to the cooking pan and let the heat dry the excess moisture. Add salt and pepper and with a hand masher or a potatoes presser, press the potatoes – cauliflower until all mashed to desire consistency.

Add the butter and mix well. Add the heavy whipping cream and continue to mix well. Taste and add more salt if necessary, or butter.


2 Cups of Brussels Sprouts
1 cup whole steamed Chestnuts (Williams Sonoma)
2 tablespoon unsalted butter
Salt and pepper to taste
In a large pan bring water to a boil.

Cut the Brussels sprouts in half, remove the lower part of the core, and discard the outer layer leaves, if needed. Once the water is boiling place the Brussels sprouts in the pan and blanch for 3-4 minutes, or until the core is slightly soft. Drain and rinse under cold water.

In large skillet melt the butter. Add the Brussels sprouts and sauté.

Add the whole chestnuts and cook until hot, a couple of minutes.



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