Cream Roasted Cod in Garlin Asiago Broth with Apple and Brussels Sprout Mash
Ingredients
| 2 | Nova Scotia apples, Gala, or Honeycrisp |
| 1 lb | Brussels sprouts, trimmed & halved |
| 1 cup | Water |
| 4 tbsp | Butter |
| 2 cups | Chicken or vegetable stock |
| 6 | Garlic cloves, thinly sliced |
| 4 tbsp | Asiago cheese, grated |
| 4 portions | Nova Scotian cod |
| 6 oz | Heavy cream |
| 1 tbsp | Salt & pepper to taste |
Instructions
1. Peel and core apples; cut into medium chunks and set aside. Preheat oven to 350F.
2. 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.
3. Mash the apples and Brussels sprouts with a fork to the desired consistency. Season with salt and pepper and keep warm.
4. To prepare the broth, place garlic and stock into a pot and simmer for 10 minutes until flavour has combined.
5. Stir in Asiago cheese to melt. The broth will have a broken appearance.
6. To cook the fish, place cream in a non-stick frying pan. Add cod and season lightly with salt and pepper.
7. Bring the pan up to medium-high heat. Cook cod until cream has reduced and begun to brown around the edges.
8. Put the pan in the oven for 5 minutes, until the cod has cooked through.
9. 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