🫙 From the Spice Rack
Baked Cod Chive Potato Puree & Caper Sauce - Scully On Spring
<----FOR THE FISH----> 4 6 ounce portions of cod fish - filet 1 c Dry; plain bread crumbs 1 Egg lightly beaten 2 ts Coriander seeds; toasted - lightly and crushed Salt and pepper t...
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Ingredients7 items
Ingredients
- 1egg lightly beaten
- 2tsp coriander seeds; toasted
- 1small bunch of chives;
- 1cup heavy cream; (whole or skim
- 3garlic cloves minced fine;
- 4ozcapers
- 1small bunch parsley; washed and
Directions
- 1
FOR THE FISH----> 4 6 ounce portions of cod fish - filet 1 c Dry
- 2
plain bread crumbs 1 Egg lightly beaten 2 ts Coriander seeds
- 3
toasted - lightly and crushed Salt and pepper to taste 1/4 c Vegetable oil <--FOR THE POTATOES--> 3 lb Yukon gold potatoes
- 4
peeled 1 sm Bunch of chives
- 5
chopped fine 8 tb Butter 1 c Heavy cream
- 6
whole or skim - milk can be used instead) Salt and white pepper to - taste <---FOR THE SAUCE---> 10 Ripe plum tomatoes
- 7
seeded - and chopped 1 c White wine 3 Garlic cloves minced fine
- 8
up to 4 cloves 4 Shallots minced fine 4 oz Capers 1 sm Bunch parsley