Ingredients:
- 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.