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?
Wine Steamed Cod with Cauliflower Potato Mash and Chestnut Brussel Sprouts
- 4 pieces cod fillets 4 pieces cod fillets
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 0.5 cup white wine 1/2 cup white wine
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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