Milk Poached Cod over Creamy Dill Spring Greens topped with a Crispy Garlic Chive Potato Nest
Tender poached cod in milk. Dill infused cream sauce with a bowl of garden fresh green vegetables. Not my recipe but my husband’s.
That’s right, my husband created a recipe and submitted it for a recipe contest. Actually this is his second recipe, his first recipe contest he entered was a casserole dish contest with Taste of Home. He has not heard yet how he did. I will let you know.
Mark wanted to see if he could win a “Golden Ticket” and a paid trip to the World Foods Championship Cook-off in Kissimmee Fl Nov 3-10th 2015. He figured since I won a “Golden Ticket” to the WFC to compete in the chili category (Find my winning chili winning recipe here) that he wants to go as a competitor too. I love this. He has caught the food competition bug.
We both love seafood. Mark shops our local bulk food supplier and often brings home cases of frozen cod, swordfish, shrimp and ahi tuna. It is a blessing to have a freezer full of great seafood. What is even better is that he loves to cook too!!
Milk Poached Cod over Creamy Dill Spring Greens
A cooking process that guarantees a tender piece of cod. The creamy white sauce is flavored with dill and tossed with garden fresh vegetables. Finally a nest of crispy potato shreds are covered in chive dressed butter over the fish.
Ingredients
- 4-6 ounce Cod Fillets
- 1 ½ cup frozen peas
- ½ lbs fresh asparagus tips
- 2 medium sized zucchini, cut into ribbons
- 1 T oil
- 2 T minced shallots
- 4 sprigs of fresh dill
- 1 T chopped fresh dill
- 8 whole peppercorns
- 1 bay leaf
- 2 peeled garlic clove, finely minced
- 1 T minced fresh chives
- 4 T unsalted butter, divided
- 2 T flour, or use gluten free flour
- 4 cups 2 % milk, divided
- 1 medium golden potato
- 3 cups vegetable oil for deep frying
- Salt and pepper
Instructions
- Prepare the vegetables: cut asparagus tips to 3 inches long pieces, cut zucchini into ribbons with skin on using a vegetable peel or spiralizer and measure frozen peas into a container. Set aside. Wash potato and make into strings with a mandoline or spiralizer. Cover potato with water and allow to soak.
- In a small skillet make a roux by melting 2 tablespoons of butter and add flour. Blend and cook for a couple of minutes to cook flour and thicken. Remove from heat and save to thicken sauce later.
- In a small dish, melt 2 tablespoons of butter in a microwave; add 1 minced garlic clove, chives and a pinch of salt. Set aside to drizzle over the potato strings.
- In a large deep pot (or deep fryer) begin to heat 3 cups of oil (minimum of 2 inches deep) to 350 degrees for deep frying the potatoes.
- In a large skillet sauté shallots and 1 minced garlic clove in oil for several minutes over medium high heat. Add 3 cups of milk, bay leaf, peppercorns and 4 dill sprigs. Bring milk mixture to a boil and reduce to a simmer. Salt the cod fillets and place in the milk. The cod should only be covered half way in up in the poaching liquid. Cover and simmer for 5 minutes. Do not overcook. When finished, remove from milk and cover tightly to keep hot.
- Strain the milk mixture and return to the skillet, add the remaining one cup of milk, the chopped dill, a dash of pepper and salt to taste. Bring up to a simmer and slowing add in the roux a whisk full at a time, mixing thoroughly. Allow the milk mixture to thicken. Add peas, asparagus and continue to simmer for several minutes to cook vegetables. Add the zucchini ribbons and toss gently to coat. Remove from heat and set aside.
- Drain the potato strings on a paper towel and pat dry. Arrange strings into 4 small mounds, using a spider strain, lower the mounds into the oil. Fry a few minutes until light golden brown. Remove and lay out on a paper towel.
- Divide the creamed vegetables into large bowled serving dishes. Place a piece of cod over the vegetables. Top each with a nest of potato strings and drizzle with the garlic chive butter and a pinch of salt.
