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Cod in Mustard Cream
Served with orzo and a green salad
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Serves 4
Prep time: 15 minutes Total time: 50 minutes |
- 1 bag mixed salad greens, preferably organic
- 1 bag arugula, preferably organic
- 1 bunch flat-leaf (Italian) parsley (this is just for garnish – if you’ve got some, you don’t need to buy more)
- 2 large yellow onions
- 1 shallot
- 1 pt. heavy cream, preferably non ultra-pasteurized
- 1-1/2 lbs. cod or other thick, white fillet (halibut, flounder, ling cod)
- 1 lb. orzo
Shopping List
- Black pepper
- Extra-virgin olive oil
- Red wine vinegar
- Sea salt
- Whole grain mustard
Pantry Items
- 9X13 baking dish
- Aluminum foil
- Chef’s knife
- Large stockpot or pasta pot
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Salad spinner
- Spatula
- Whisk
- Wooden spoons
Tools
- Wine: Try a Pinot Gris
- Dessert: Linzer torte
- You’re likely to have leftover orzo; serve it as a side later in the week.
Suggestions
- When you walk in the door
- Rinse and check the fish for bones and remove any you find, refrigerate
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Preheat the oven to 350F
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and refrigerate it
- Prep
- Peel and thinly slice onions.
- Peel and thinly slice the shallot.
- Rinse and spin dry the salad greens and the arugula. Tear the greens into bite-sized pieces and put them in a bowl. Add as much arugula as you like to the greens.
- Rinse and pat dry the parsley, if necessary.
- Put the onions in the baking dish.
- Whisk together 1-1/2 cups cream and 1 tbsp. mustard. Pour over the onions, and stir to mix.
- Start Cooking
- Place the baking dish in the oven and cook until the cream is bubbling and the onions are crisp-tender, about 25 minutes.
- While the onions are cooking, make the vinaigrette. Put the shallot and 1 tbsp. vinegar in a large bowl. Whisk in a pinch of salt and some pepper, then whisk in 1/4 cup olive oil. Taste. Set aside.
- Set the table, pour yourself a glass of wine and just relax until it’s time to check the onions.
- When the onions are crisp-tender, remove them from the oven.
- Remove the fish from the refrigerator and season it liberally on each side with salt and pepper. Lay the fish on the onions and cream and push it gently into the mixture. Pour the remaining ½ cup cream over the fish. Cover with aluminum foil and bake for 10 minutes, until the fish is opaque through.
- Time to cook the orzo. Stir it into the boiling water and cook until it is al dente, which will take about 7 minutes.
- While the fish is baking and the orzo is cooking, pour the vinaigrette over the salad and toss, toss, toss.
- Check the orzo. If it is al dente, drain it. Don’t forget to save some of the cooking water (about 1/4 cup).
- Put the orzo in a bowl or serving dish. Add 2 tbsps. butter, toss until the butter is melted, season the orzo with salt and plenty of pepper. If it seems dry, add enough cooking water to moisten it.
- Remove the fish from the oven and check it for doneness. It should be opaque all the way through. If it is almost opaque, it will finish cooking by the time you get it to the table so garnish it with a couple of parsley sprigs and call everyone. (If the fish is still translucent, cover it up and leave it in the oven for a few more minutes.)
- Take the fish, the orzo, and the salad to the table. Don’t forget a hot pad for the table!
- Oops, where’s the wine?
