Codfish Fillet With Parsnip Purée

Name: Codfish Fillet With Parsnip Purée
Yield: 4 servings
Ingredients: 1 ½ pounds parsnips, peeled and cut into 1-inch chunks; 2 tablespoons unsalted butter; ¼ to ½ cup half and half; ½ teaspoon powdered ginger or to taste; Salt and pepper to taste; 2 pounds cod fillet, thickest part, at least 1 inch thick; Flour for dusting; Salt and pepper; 2 tablespoons extra-virgin olive oil or peanut oil; 1 tablespoon unsalted butter

By Jason Epstein

Published May 31, 2003

Total Time: 30 minutes
Rating: 4(13)
Comments: Read comments

This dish is, in effect, a deconstructed New England codfish cake but made with fresh, not salt, cod and with parsnip purée rather than mashed potato. The flavorings, however, are the same.

Featured in: FOOD; Carbo Loading

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Ingredients

Yield:4 servings

FOR THE PARSNIP PURÉE

1 ½ pounds parsnips, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter
¼ to ½ cup half and half
½ teaspoon powdered ginger or to taste
Salt and pepper to taste

FOR THE COD

2 pounds cod fillet, thickest part, at least 1 inch thick
Flour for dusting
Salt and pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 tablespoon unsalted butter

Ingredient Substitution Guide

Preparation

Step 1
Heat 2 quarts of water to boiling in a 6-quart stockpot. Add the parsnips and cook until tender, 10 minutes or so. Do not overcook. Drain, and in 2 batches pulse in a food processor with the butter and enough half and half to make a smooth consistency. Season carefully. The ginger taste should be subtle, not forceful. Keep warm.
Step 2
Cut the cod into four equal portions. Season flour with salt and pepper and dust fish lightly.
Step 3
Heat a large nonstick skillet over medium-high flame. Add oil and butter and when shimmering carefully place cod, skinned side down, in the pan. Adjust flame, and when underside has begun to brown (about 3 minutes) turn each piece with wide spatula and wooden tongs. Be careful that cod doesn't crumble or break apart. When cod is cooked through (after 6 or 7 minutes altogether, depending upon thickness), remove from heat.
Step 4
To serve, mound a portion of parnsip purée on each warm plate and carefully place cod atop purée. Sprinkle with salt and pepper. Serve with boiled sweet peas or spinach sautéed in oil and garlic.