Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes
- 4 (8-ounce) captain's cut cod loins
- Salt and pepper
- 6 tablespoons canola oil, divided
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 1/4 cup chopped cilantro leaves
- 1/4 cup thinly sliced green onion
- 4 sheets rice paper
- Cilantro Mashed Potatoes, recipe follows
- Mushroom Sauce, recipe follows
Season both sides of fish with salt and pepper and set aside.
Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat.
Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator.
Preheat the oven to 400 degrees F.
When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through.Cilantro Mashed Potatoes:
8 large Yukon gold potatoes, peeled
1/4 cup butter, heated
1/4 cup heavy cream, heated
2 cups finely chopped cilantro leaves
Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve.Mushroom Sauce:
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced oyster mushrooms
6 tablespoons butter, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup dry white wine
4 tablespoons rice wine vinegar
Salt and pepper
Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Alex Hart Nibberg