Seafood
Porcini dusted Cod w Asparagus puree
This dish is not hard to make it just has a few extra steps but they are worth it. Good protein and fiber here.
Ingredients
- For the asparagus puree:
- 5 jumbo asparagus
- 3 tablespoons unsalted butter
- ¼ teaspoon lemon juice
- For the shiitake mushrooms:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 cup shiitake mushrooms,
- Sliced ½ cup English peas
- Blanched Salt and pepper to taste
- For the lobster emulsion:
- 1 cup reduced lobster stock
- 3 tablespoons unsalted butter
- Juice of ½ lemon
- ¼ teaspoon cayenne pepper
- Salt to taste
- For the cod filets:
- 4 6-ounce cod filets
- 2 tablespoons porcini powder
- 2 tablespoons canola oil
- Salt and pepper to taste
- For the garnish:
- + sprigs tarragon
Directions
- 1
For the asparagus purée:
- 2
Bring a saucepan of salted water to a boil.
- 3
Add the asparagus; cook until tender and drain.
- 4
Place the asparagus, butter, and lemon juice in a blender and purée until smooth.
- 5
Set aside, keeping warm.
- 6
For the shiitake mushrooms:
- 7
In a sauté pan, heat the extra virgin olive oil and butter.
- 8
Add the shallot and garlic and cook until translucent.
- 9
Add the mushrooms and peas and cook until tender, about five minutes.
- 10
Season and set aside, keeping warm.
- 11
For the lobster emulsion:
- 12
In a sauté pan, bring the lobster stock to a boil.
- 13
Add the butter, lemon juice, and cayenne pepper.
- 14
With a hand-held immersion blender, purée the mixture until emulsified.
- 15
Season with salt and set aside, keeping warm.
- 16
For the cod filets:
- 17
Season the filets with salt and pepper and dust with the porcini powder.
- 18
In a sauté pan, heat the canola oil.
- 19
Sear the filets on both sides until desired doneness.
- 20
To serve:
- 21
Spoon a portion of the asparagus purée in the center of a plate and arrange the shiitake mixture on top.
- 22
Place a cod filet on top of the mushrooms and spoon the lobster emulsion around the plate.
- 23
Garnish with a sprig of tarragon.
