Ingredients
- 1 1/2 pound cod fish fillet, boneless, skinless cut into 4 equal portions
- 1/3 cup best quality mayonnaise
- 2 cup pkg 1.5 oz. cape cod kettle chips or other potato chip, roughly broken
- 3 cup tbls. fresh parsley leaves, washed, rough chop
- 1 cup tbls. fresh tarragon leaves, roughly torn
- 1/4 teaspoon cayenne pepper
- 1/3 cup dry white wine
- 3/4 cup fish stock (or water)
- 1 1/2 pound cod fish fillet, boneless, skinless cut into 4 equal portions
- 1/3 cup best quality mayonnaise
- 2 cup pkg 1.5 oz. cape cod kettle chips or other potato chip, roughly broken
- 3 cup tbls. fresh parsley leaves, washed, rough chop
- 1 cup tbls. fresh tarragon leaves, roughly torn
- 1/4 teaspoon cayenne pepper
- 1/3 cup dry white wine
- 3/4 cup fish stock (or water)
- 4 tbls. softened butter
- 2 ea. fresh shallots, peeled, sliced thin
- 1 ea. bay leaf
- 2 sprig fresh thyme
- 1 1/4 cup white wine
- 1/4 cup heavy cream
- 3 cup tbls. dijon mustard
- 2 teaspoon pernod
Preparation
Baking Directions:
For the fish: Preheat oven to 425 degrees F.
Place fish on a nonstick baking sheet and coat evenly with the mayonnaise.
In a bowl, toss parsley, tarragon and cayenne with the broken chips.
Evenly place chip mixture onto fish, pressing slightly so it sticks to the mayonnaise.
Pour wine and stock (or water) around the fish and place in oven.
Bake for approximately 15 minutes — fish should be tender and chips should be toasted brown.
Serve with mustard sauce.
Optional: Serve with sauteed baby spinach.
For the mustard sauce: In a medium nonreactive saucepot, melt 2 tsps.
of the butter on medium heat.
Add shallot and herbs, sweat till soft without color, approximately 4 minutes.
Add wine, bring to a simmer, reduce by 3/4. Add cream, bring to simmer, reduce by 1/2. Remove from the heat and vigorously whisk in remaining butter.
Strain into a clean vessel.
Add mustard, Pernod and season with salt and pepper.
