Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes

  1. Season both sides of fish with salt and pepper and set aside.
  2. Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes.
  3. Remove from heat.
  4. Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry.
  5. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod.
  6. Fold ends of rice paper around cod.
  7. Repeat with all 4 pieces and set cod bundles aside in refrigerator.
  8. Preheat the oven to 400 degrees F.
  9. When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet.
  10. Add cod parcels and sear on both sides.
  11. Place skillet in oven for about 8 minutes, or until cod is fully cooked through.
  12. Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate.
  13. Garnish with cilantro and lemon wedge, if desired.
  14. 8 large Yukon gold potatoes, peeled
  15. 1/4 cup butter, heated
  16. 1/4 cup heavy cream, heated
  17. 2 cups finely chopped cilantro leaves
  18. Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes.
  19. Drain and place potatoes in a large bowl.
  20. Add butter and cream and mash with a potato masher.
  21. Fold in the cilantro.
  22. Serve immediately or keep warm until ready to serve.
  23. 1 cup thinly sliced shiitake mushrooms
  24. 1 cup thinly sliced oyster mushrooms
  25. 6 tablespoons butter, divided
  26. 1 teaspoon minced garlic
  27. 1 teaspoon minced ginger
  28. 1/2 cup dry white wine
  29. 4 tablespoons rice wine vinegar
  30. Salt and pepper
  31. Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes.
  32. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute.
  33. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half.
  34. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate.
  35. Season with salt and pepper, to taste.

loins, salt, canola oil, garlic, ginger, cilantro, green onion, rice, cilantro, mushroom sauce

Taken from www.foodnetwork.com/recipes/cod-wrapped-in-rice-paper-with-shiitake-and-oyster-mushroom-sauce-and-cilantro-mashed-potatoes-recipe.html (may not work)

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