Recipe of Ultimate Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Mustard-Glazed Black Cod with Fingerlings and Chive Puree. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

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 that.

Ingredients of Mustard-Glazed Black Cod with Fingerlings and Chive Puree

1. It’s 1 cup of snipped chives.
2. Make ready 1 cup of baby spinach.
3. You need 1/2 cup of extra virgin olive oil.
4. Take 1 pound of fingerling potatoes (gold potatoes also work).
5. Prepare of Kosher salt.
6. Take 1/4 cup of coarsely chopped brown or green olives (I use Kalamata).
7. You need 3/4 cup of olive oil.
8. You need 4 (6 ounce) of skinless black cod fillets.
9. Make ready of Freshly ground pepper.
10. You need 3 tablespoons of Dijon mustard.

Mustard-Glazed Black Cod with Fingerlings and Chive Puree step by step

1. 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..
2. 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..
3. 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..
4. 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..