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Horseradish Crusted Cod
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Created by SimonPearceRestaurant, Average user rating vote imagevote imagevote imagevote image / 4 5 Users Voted
At a glance
Restaurant Recipes
Dinner Entree
6 oz cod fillet
Horseradish aioli (see below)
Panko breadcrumbs

Horseradish Aioli:
1 gallon mayonnaise
6 cup prepared horseradish
2 bunches dill, picked and finely chopped

Herb Mashed Potatoes:
30 Idaho potatoes, peeled and cut
2 bunches thyme, picked and finely chopped
2 bunches chives, finely chopped
1 bunch rosemary, picked and finely chopped
1 lb butter
4 cups cream
Salt and white pepper

Crispy Leeks:
10 lbs leeks, julienne, washed and dried
1 lb flour

Cod Sauce:
3 gallons chicken stock
4 cup white wine
2 1/2 lbs butter
2 1/2 lbs flour
3 lbs shallots (julienne)
2 bunches thyme (picked and chopped fine)
6 cups balsamic vinegar
salt and black pepper.
Roll the cod portion in the flour. Place the floured cod into the horseradish aioli. Making sure to coat the fish in the aioli, scrape away excess aioli. Press the cod into the panko breadcrumbs. Place the cod into parchment lined storage containers and refrigerate.

Horseradish Aioli:
Wisk together, until combined.

Herb Mashed Potatoes:
Place the potatoes in a large pot, cover with cold water. Season with salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, 10-12 minutes. Meanwhile place the butter, cream and herbs into a saucepan. Bring this mixture just to a simmer over medium heat. Remove from heat. Place the drained potatoes into the large mixer fit with the paddle attachment. Whip the potatoes, slowly adding the cream and herb mixture. Season with salt and pepper to taste.

Crispy Leeks:
Toss the leeks in the flour. Fry the leeks until golden brown and crispy. Season with salt.

Cod Sauce:
In a large saucepan place the chicken stock and white wine. Bring to a boil, reduce heat and simmer for 30 minutes. Add the butter to a small saucepan, melt over medium high heat, add the flour, stir well until light brown and well combined, about 10 minutes. Sauté the shallots with the thyme in a little butter until the shallots start to caramelize. Remove from heat and set aside. Whisk the roux into the chicken stock and wine. Bring this mix to a boil, stirring frequently. Reduce the heat and simmer for 10 minutes. Remove from the heat. Stir in the balsamic vinegar using the hand blender. Season with salt and pepper. Strain the sauce into a storage container. Fold in the shallots and thyme.

Set Up:
Sauté the cod in canola oil, adding a touch of butter for flavor, until golden brown. Place the cod into a 400º oven for 7 minutes to finish. Place 3 oz of the sauce on a hot 12” Simon Pearce plate. Place 3 oz of herbed potatoes in the middle of the plate. Remove the cod from the oven and place on top of the herbed potatoes. Top with 1 oz of the leeks. Garnish the plate with grape tomatoes and chives.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
Review by docsli48 , Wednesday, July 24 2013 vote imagevote imagevote imagevote image
It is delicious. However please modify this recipe so that the quantities would be applicable for 4-6 servings and not for a restaurant crowd. The math needed to reduce the recipe is daunting.