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Spiced Cod with Sesame Mushrooms and Spinach
When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs
What you will need:
For the Cod
Four 4 ounce cod fillets
1 teaspoon Korean red chili
, ground
, groundA pinch of rosemary sea salt
*See preparation below - make the night before
For the Sesame Mushrooms and Spinach
2 cloves garlic
, finely chopped
, finely chopped2 whole garlic
heads, smashed and peeled
heads, smashed and peeled1 cup coconut milk
(or whole milk)
(or whole milk)3 tablespoons sesame oil
4 scallions, sliced thin
1 teaspoon fresh ginger, finely chopped
1/2 pound shiitake mushrooms, sliced
2 tablespoons soy sauce
3 tablespoons dry sherry
2 bunches fresh baby spinach, trimmed
Lets get cooking:
For the Rosemary Sea Salt
In a large, sauté pan
, combine salt and rosemary
, combine salt and rosemaryWarm over medium heat, about 10 minutes.
Transfer salt and rosemary mixture to a glass container
Let stand 5 minutes, uncovered
Cover with an airtight lid, and let stand at least overnight
Sesame Mushrooms and Spinach
In small sauce pan, combine mashed garlic and coconut milk
Simmer over low heat about 20 minutes, or garlic is soft
Strain, reserving your milk
Puree garlic in food processor
Slowly add milk while food processor is on
Add a pinch of your rosemary sea salt
In a medium sauté pan heat sesame oil
Add chopped garlic, ginger and scallions
Stir about 2 minutes, until fragrant
Add mushrooms, cook for additional 3 minutes
Add soy sauce, sherry and spinach, cooking until spinach wilts
Remove from heat and add your garlic puree
For the Cod
Preheat oven to 400 degrees
Mix together red chili and rosemary sea salt,
rub one side of each fillet
Bake in a buttered dish for about 8 minutes,
or until flakes easily with a fork
Serve along side your Sesame Mushrooms and Spinach
Pairings:
Try with a sweet Plum Wine
chilled or a fruity Zinfandel
chilled or a fruity Zinfandel
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