POACHED COD AND SPINACH IN A MUSHROOM SYRUP
PREP: 20 minutes (plus soaking time)
YIELD: Serves 4
Ingredients:
- 1 pkg. (3.75 ounces each) Mung bean threads (or vermicelli rice noodles)
- 2 Tbsp. Grape seed oil (or other neutral oil)
- 1 bunch Baby spinach (or Swiss chard or baby kale)
- ¼ cup Parsley, chopped
- Salt and pepper, to taste
- 1 ½ pound Skinless cod fillets (or any other white fish)
- 2 cups Mushroom Broth
- ½ tsp. Cracked green cardamom seeds
- 4 Tbsp. Chilled butter, divided into four equal pieces
- Chile oil or chile crunch (optional)
Instructions:
- Prepare bean threads or rice vermicelli according to package instructions. Refresh with cold water and distribute the cooked noodles among four large soup bowls.
- In a medium-size skillet heat the oil over medium-high heat and add the spinach. Cover and cook until wilted, about 2 minutes. Alternately, steam baby spinach in a microwave until wilted.
- Season with salt, to taste, and stir in the chopped parsley.
- Layer the cooked spinach over the distributed rice noodles.
- Add the filets in one layer to the skillet, sprinkle with salt, and add the mushroom broth. Bring slowly to a boil, cover, and poach on a low simmer for about 1-3 minutes, until the fish is just cooked through (depending on the thickness of the fillet).
- Layer one fillet over the spinach in each soup bowl. Cover and keep warm.
- Add the cracked green cardamom seeds to the broth and reduce over high heat (uncovered) until the broth is reduced to about ¼ cup.
- Whisk in the 4 Tablespoons of chilled butter, one Tablespoon at a time, until the butter is melted (do not allow the broth to come to a boil).
- Correct for seasoning and pour over each portion of fish.
- Finish with the optional chile oil.
