Herb-Crusted Cod with Parsnip Purée & Carrot Ribbons
When you don’t want to sacrifice flavor while making a healthy meal, this dish is the answer. Tasty, colorful, and nutrient rich, it’s equally perfect for weeknights with family as it is for special occasions with friends.
- 4 (450 g/ 1 pound) parsnips, peeled and small diced
- 1¾ teaspoons plus a pinch of salt, plus more if needed
- ¾ plus ⅛ teaspoon ground black pepper, plus more if needed
- 275 ml (1⅓ cup) single cream
- ⅛ teaspoon grated nutmeg
- 3 slices stale bread, crusts removed
- 5 g (¼ cup) fresh parsley leaves
- 5 g (¼ cup) fresh chervil leaves
- 5 g (¼ cup) fresh dill sprigs
- ½ garlic clove, peeled
- 4 Tablespoons Butter
- 6 110g (6 4-ounce) cod fillets, skinned and deboned
- 2 Tablespoons creamed horseradish
- 6 baby carrots, thinly sliced lengthwise with a mandoline
- 2 Tablespoons unsalted butter
- Preheat the oven to 190°C (375°F). Grease a baking sheet and set aside.
- Place diced parsnips in a saucepan, cover with cold water, and add a pinch of the salt. Bring to a boil, reduce heat, and simmer for 20 minutes, or until very tender.
- Drain thoroughly and transfer to the Vitamix container. Add cream, nutmeg, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in the order listed and secure the lid.
- Select the lowest setting. Start the machine, slowly increase to its highest speed, and blend for 30 seconds, or until you have a silky smooth purée. Stop the machine. Taste and adjust seasoning if necessary. Set aside. Clean the container.
- Add the stale bread to the Vitamix container. Secure the lid, select variable 6, and Pulse 4 to 5 times, or until breadcrumbs are formed. Do not pulse too much; you want an even crumb.
- Remove the lid plug and add parsley, chervil, tarragon, dill, and garlic through the plug opening. Pulse 8 to 10 times, or until you achieve a fine herb crumb mixture that is vibrant green. Place in a bowl.
- Melt the butter and dip one side of each cod fillet into it. Spread a thin layer of creamed horseradish over the buttered side, then press this side of the fish into the breadcrumbs.
- Place on the prepared baking sheet and season with 1 teaspoon of the salt and ½ teaspoon of the pepper. If not cooking immediately, the fish should be refrigerated now.
- Bake for 5 to 10 minutes, according to the thickness of the fillets. The fish is cooked once the flesh just starts to flake when pushed with your finger. Remove from oven and keep warm.
- Bring a small pot of salted water to a boil. Add butter and sliced carrots. Just heat through for 1 to 2 minutes, drain, and season with the remaining ¼ teaspoon salt and remaining ⅛ teaspoon of pepper.
- Serve cod with parsnip purée and carrot ribbons.
|Serving Size||1 serving|
|Amount Per Servings|