How to Make Cod with Mussels and Mashed Potatoes
A delicious suggestion for all kinds of parties. Let's learn how to make this Cod with Mussels and Mashed Potatoes.
Equipment
- Oven
- Stove
Ingredients
For Cod:
- 2 cod loins of Norwegian Gadus morhua after desalting
- 1 tbsp Butter 0.7 oz (20g)
- Ground pink pepper to taste
- Pink peppercorns to taste
- 2 Bay leaves
- 1/2 tbsp Chilled Butter 0.35 oz (10g)
For Mashed Potatoes:
- 2 Potatoes peeled and chopped
- Salt to taste
- 1 tbsp Butter 0.7 oz (20g)
- 1/3 cup Milk 2.7 fl oz (80ml)
- Parmesan Cheese 1 oz (30g)
- Chopped Rosemary to taste
- Chopped French Chives to taste
For Mussels:
- 2 tbsp of Olive Oil 0.9 fl oz (26ml)
- 1 Onion chopped
- 3 cloves Garlic crushed
- Mussels 5.3 oz (150g)
- Salt to taste
- 1/3 cup White Wine 2.7 oz (80ml)
- Chopped French Chives to taste
Instructions
For Cod:
- Pat the loins dry with a paper towel.
- Melt 1 tablespoon of butter and add ground pink pepper.
- Take a dish and arrange the loins with the skin side down. Brush with the butter and pink pepper mixture.
- Sprinkle pink peppercorns, add bay leaves, and finish with 1/2 tablespoon of chilled butter.
- Preheat the oven to 320°F (160°C)and bake for 30 minutes.
For Mashed Potatoes:
- Place the potatoes in hot water and add a bit of salt.
- Cook until they are very soft.
- Discard the cooking water and pass the potatoes through a sieve to make a smooth puree.
- Add butter, milk, parmesan, rosemary, and chives.
- Mix well and heat over low heat.
For Mussels:
- In a saucepan, add olive oil, onion, and garlic. Let it become transparent and start to brown.
- Then add the mussels and season with a bit of salt.
- Let them release some liquid and start to open.
- Add the white wine and stir.
- Cover the pan and let it cook for 2 minutes.
- Open the pan, let it thicken a bit, about 2 minutes, and finish it with chopped chives.
Notes
Valid to: Consume after preparation.
