Step-by-Step Guide to Prepare Perfect Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mustard-glazed black cod with fingerlings and chive puree. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have mustard-glazed black cod with fingerlings and chive puree using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:

1. Prepare 1 cup snipped chives
2. Take 1 cup baby spinach
3. Take 1/2 cup extra virgin olive oil
4. Prepare 1 pound fingerling potatoes (gold potatoes also work)
5. Make ready Kosher salt
6. Make ready 1/4 cup coarsely chopped brown or green olives (I use Kalamata)
7. Prepare 3/4 cup olive oil
8. Get 4 (6 ounce) skinless black cod fillets
9. Get Freshly ground pepper
10. Get 3 tablespoons Dijon mustard

Steps to make Mustard-Glazed Black Cod with Fingerlings and Chive Puree:

1. Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
2. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
3. In a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
4. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.

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