Black Cod with Parsnip Puree, Wild Mushrooms & Arugula
Serving Size: 6
For the Cod:
- 2.5 Pounds black cod
- ½ Cup clarified butter (for sautéing fish) substitute neutral oil if N/A
- Salt and white pepper to taste
- 8 each parsnips, peeled and cut into 1" rounds
- 1 each herb bundle (wrap two bay leaves, 4 sprigs thyme, 6 parsley stems, 8 black peppercorns, 8 coriander seeds, in cheesecloth)
- 3 T butter
- 1 Cup dry white wine, Robert Mondavi Fume Blanc
- 1 Pint vegetable stock
- 1 Pint heavy cream
- Salt and white pepper to taste
- 1 pound mixed wild mushrooms-king oyster, chanterelle, beech, black trumpets, hen of the woods, or whatever is available
- 4 sprigs thyme
- 2 T grapeseed oil, or other neutral oil
- 2 each garlic cloves
- Salt and pepper to taste
- ½ pound arugula
- 1 each lemon
- 1 T olive oil
- 2 each shallots, peeled and sliced
- 3 sprigs thyme
- 2 each bay leaves
- 6 each black peppercorns
- 2 stalks lemongrass
- 4 Cup medium body red wine, Robert Mondavi Carneros Pinot Noir
- 1 Cup ruby port
- 4 T butter
- Salt to taste
For the parsnip puree:
- Add parsnip rounds to medium pot, spread in one layer (get a bigger pot if the slices are piled on top of one another) and sweat in butter for five minutes, add herb bundle and wine, cook until wine reduces almost all the way.
- Add vegetable stock, cream, and a pinch of salt, simmer until parsnips are tender (approximately 15-20 minutes.
- When parsnips are tender transfer to a blender and add enough of the cooking liquid to get the blender to spin, if you add too much you will have parsnip soup instead of a puree.
- When pureed, taste and adjust seasoning, pass through a fine mesh strainer and cool.
- Clean mushrooms thoroughly. Peel stems if using chanterelles. If unable to get all the dirt off with a brush wash them briefly in cold water, running your hands over them while they are in the water.
- Immediately remove from water and pat dry with paper towels. Once clean sauté the mushrooms in grapeseed oil. Get the pan hot, just smoking, before adding the mushrooms, sauté 3-4 minutes until mushrooms are cooked and have some color.
- Add the garlic, thyme, salt and pepper half way through the cooking process. Garlic cloves should be whole, but crushed. Transfer mushrooms to a cooling pan, remove thyme and garlic.
- Place all ingredients except butter into sauce pot.
- Simmer until liquid is reduced to ½ cup.
- Using a sharp knife remove the skin and the line of bones through the middle of the fillet.
- Cut 6 potions, 5-6 ounces each.
- Pat black cod dry with a paper towel, season. Heat a large sauté pan or two smaller pans.
- When hot add clarified butter, as the butter begins to smoke add the black cod, show side down.
- Cook three minutes on the show side, flip and cook one minute more.
- Adjust cooking time depending on the thickness of the fish. Black cod is a buttery fish that flakes easily. It is done when it just begins to come apart, but pull it before it starts to fall apart.
- Heat the parsnip puree in a pot along with a couple tablespoons of the stock. When the puree is hot and you are ready to plate, place the puree in the center of the plates. Heat up the mushrooms in whole butter on moderate heat.
- Place the mushrooms on top of the parsnip puree, and place the fish on top. Heat the red wine reduction in a small pot. Once it comes to a simmer whisk in the butter slowly off the heat. If it's too hot the sauce will break.
- Spoon the sauce around the fish.
- Toss the arugula in a bowl with a little olive oil and lemon juice. Season with a pinch of salt and garnish the fish with the arugula.
- Serve immediately. Bon appétit!
A native of San Francisco who was raised in Iowa, Mosher is a graduate of Oberlin College. He moved to Bay Area in 1997 and was a member of the prestigious culinary team at San Francisco's Campton Place Hotel for three years.
He cooked as well at restaurants and inns in the Midwest and northern California. His wife, Jessica, is a former pastry chef who currently works in the wine industry.
Robert Mondavi Winery
Oakville, CA 94562
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