A hearty seafood dish with a seasonal twist. Sweet apples, tender Brussels sprouts and Nova Scotian cod come together in this comforting recipe, finished with a rich garlic Asiago broth.

Recipe

Cream Roasted Cod in Garlic Asiago Broth with Apple and Brussels Sprout Mash

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Servings 4

x1 x2 x3

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Ingredients:  

1x2x3x

• 4 portions Nova Scotia cod
• 2 cups Nova Scotia apples Gala or Honeycrisp
• 1 lb brussels sprouts trimmed and halved
• 1 cup water
• 4 tbsp butter
• 2 cups chicken or vegetable stock
• 6 garlic cloves thinly sliced
• 4 tbsp Asiago cheese grated
• 6 oz heavy cream
• 1 tbsp salt & pepper to taste

Instructions: 

• Peel and core apples; cut into medium chunks and set aside. Preheat oven to 350F.
  2 cups Nova Scotia apples
• Place Brussels sprouts, water, and butter in a medium-sized pot and cook over medium-high heat with lid on. Once they’re half cooked, add apples and continue cooking until both are tender.
  1 lb brussels sprouts, 1 cup water, 4 tbsp butter
• Mash the apples and Brussels sprouts with a fork to the desired consistency. Season with salt and pepper and keep warm.
  1 tbsp salt & pepper
• To prepare the broth, place garlic and stock into a pot and simmer for 10 minutes until flavour has combined.
  2 cups chicken or vegetable stock, 6 garlic cloves
• Stir in Asiago cheese to melt. The broth will have a broken appearance.
  4 tbsp Asiago cheese
• To cook the fish, place cream in a non-stick frying pan. Add cod and season lightly with salt and pepper.
  6 oz heavy cream, 4 portions Nova Scotia cod
• Bring the pan up to medium-high heat. Cook cod until cream has reduced and begun to brown around the edges.
• Put the pan in the oven for 5 minutes, until the cod has cooked through.
• Pile apple and Brussels sprout mash in a shallow bowl, pouring garlic Asiago broth around it. Place cod on top.
Wine Pairing:
For the perfect pairing, try Domaine de Grand Pré L’Acadie Blanc or L’Acadie Chardonnay.

Recipe by: Le Caveau Restuarant

Photography by: Michelle Doucette