L’Artisan: Black Cod with Creamy Tarragon Pasta
Roasted Beet & Walnut Salad
Cooking time
30 minutes
Servings
2/4
Calories
1310 /serving
Let’s get back to black, with these gorgeous fillets of black cod. Sustainably wild-caught off the coast of B.C., so it’s better for you and the environment, this buttery, large-flaked fish is the definition of melt in your mouth. A quick sear and it’s ready to lure you in. Set it up aboard a bed of fresh torchiette pasta, bathed in a cream-based sauce spiked with the delicate anise of freshly chopped tarragon. Float a textured salad alongside, made up of tender baby greens, toasted walnuts and chunks of roasted beets for fine fall dining.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of tarragon
- 1 Shallot (or onion)
- 225g Beets
- 15ml Whole-grain mustard
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Chopped walnuts
- 225g Fresh torchiette
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cod, Eggs, Milk, Mustard, Sulphites, Walnuts, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
86 g
Saturated Fat
25 g
Sodium
1000 mg
Total Carb
95 g
Sugars
14 g
Protein
44 g
Fibre
8 g
Preparation
Roast the beets
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place & toast the walnuts
Meanwhile, halve, peel and mince the shallot. Pick the tarragon leaves off the stems; finely chop the leaves. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the walnuts, ⅓ of the spices and S&P. Toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl to cool. Wipe out and reserve the pan.
Cook the cod
Pat the cod dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium. Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown. Transfer to a plate and keep warm. Reserve the pan.
Make the sauce & combine the pasta
In the same pan, heat a drizzle of oil on medium-high. Add the shallot and sauté, 1 to 2 min., until fragrant. Add the mustard and cream. Cook, stirring frequently, 2 to 3 min., until slightly reduced; season with the remaining spices and S&P. Add the pasta, ½ the tarragon, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a large bowl, combine the beets, baby greens, walnuts, vinaigrette and S&P. Divide the pasta between your plates. Top with the cod. Garnish with the remaining tarragon. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
