Thursday Seafood was Alaskan Cod with a Mushroom Ragout and Asparagus Mashed Potatoes. It was really quite simple and would have been totally excellent instead of merely good had I not overcooked it a bit. I got busy and didn’t hear the timer go off so it sat in the oven for 10 minutes longer than it should have.
But overcooked or not, it was an easy meal to prepare and serve.
Alaskan Cod with Mushroom Ragout
- 2 6oz cod fillets
- 8 oz assorted mushrooms, chopped
- 1/2 cup minced onion
- 1 clove minced garlic
- 1 cup white wine
- salt and pepper, to taste
- Pecorino Romano cheese, grated
Season cod with a bit of salt and pepper and lay out on oven-proof baking pan. Saute onion until wilted. Add garlic and lightly cook. Add mushrooms and cook well.
Add wine and cook until wine has pretty much evaporated. Add S&P, to taste.
Top fish fillets with mushrooms, grate a bit of cheese on top and place in a 350° oven about 15 minutes.
The asparagus mashed potatoes idea came from Saveur magazine. It calls for white asparagus, heavy cream… I made it with green asparagus and non-fat milk. Came out great. I virtually never peel potatoes for mashing – I like lumps and peel – but did mash them for this. next time I probably wouldn’t.
Asparagus Mashed Potatoes
- Russet potatoes
- Asparagus
- butter
- milk
- salt and pepper, to taste
Peel potatoes, cut in cubes, and place in pot with salted water. Chop 1/2-bunch of asparagus and add to potatoes. Cook until potatoes are tender.
Drain and mash together, adding butter, milk, salt and pepper.
I roasted a few asparagus to go along with the meal.
All-in-all, it was a success.