The Ardent Epicure

An Ode to the Pleasures of Food

 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
A pinch of rosemary sea salt
*See preparation below - make the night before

For the Sesame Mushrooms and Spinach
2 cloves garlic, finely chopped
2 whole garlic heads, smashed and peeled
1 cup coconut 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
Warm 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

Try with a sweet Plum Wine chilled or a fruity Zinfandel

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