L’Artisan: Black Cod with Walnut Persillade
Scalloped Potatoes & Delicata Squash
Cooking time
35 minutes
Servings
2/4
Calories
1110 /serving
For the pur plaisir, why not sprinkle some persillade on it? This French condiment is a fancy name for a blend of fresh parsley and garlic that makes so many dishes sing—and by adding toasted walnuts and lemon zest, you’ll give it even more zing. Drift the lively topping over luscious cuts of seared black cod, sustainably wild-caught off the coast of B.C., so it’s better for you and the environment. A handful of bright baby watercress and a princely side of scalloped potatoes and delicata squash ups the pleasures on these plates even more. Cream and butter? Oui and oui!
We will send you:
- 2 Wild-caught black cod fillets
- 450g Potatoes
- 90g Baby watercress
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Lemon
- 1 Delicata squash
- 25g Chopped walnuts
- 90ml Heavy cream
- 5g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Cod, Milk, Walnuts
You will need:
Large pot
Large pan (non-stick if possible)
Zester
Strainer
Peeler
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium baking dish
Oil
Total Fat
89 g
Saturated Fat
28 g
Sodium
280 mg
Total Carb
49 g
Sugars
4 g
Protein
32 g
Fibre
6 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Peel and thinly slice the potatoes crosswise. Add to the pot of boiling water and boil, 5 to 7 min., until fork-tender. Drain the potatoes.
Mise en place
Meanwhile, remove both ends of the squash; halve lengthwise, then thinly slice crosswise, removing the pulp and seeds. Roughly chop the parsley leaves and stems. Mince the garlic.
Bake the scalloped potatoes & squash
Grease a medium baking dish with 1 tbsp butter (double for 4 portions). Medium-dice 1 tbsp butter (double for 4 portions). In a small bowl, combine the cream and ¾ of the garlic. Assemble the dish by layering the potatoes and squash, sprinkling each layer with ½ the parsley, ½ the spices and S&P. Pour the cream on top and scatter the diced butter evenly over. Place on a sheet pan to prevent spillage and bake, 15 to 20 min., until the liquid is absorbed. Let stand for 5 min. before serving.
Toast the walnuts & make the persillade
Meanwhile, heat a large, dry pan (non-stick if possible) on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a cutting board. Once cool, roughly chop. Wipe out and reserve the pan. Zest and quarter the lemon. In a second small bowl, combine the walnuts, lemon zest, remaining parsley and garlic, 3 tbsp oil (double for 4 portions) and S&P.
Cook the cod
Pat the cod dry with paper towel; season with the remaining spices and 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.
Dress the watercress & serve
In a medium bowl, combine the juice of ½ the lemon wedges, a drizzle of oil and S&P. Add the watercress; toss well. Divide the cod, watercress, and scalloped potatoes and squash between your plates. Spoon the persillade over the cod. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
