Cod Croquettes Sweet Red Pepper Gravy And Mashed Potatoes With Spinach Recipes

COD CROQUETTES

Steps:

• Bring 1/2-inch water to a simmer in a large nonstick skillet.
• Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water.
• Cover pan and cook fish 8 minutes.
• Remove and flake fish into a bowl.
• Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
• Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
• Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven.

MASHED POTATOES WITH SPINACH AND CHEESE

Steps:

• Dice the potatoes coarsely and boil them until tender.
• While the potatoes are boiling, render the bacon slowly. When it starts to brown add the spinach, raise the heat and evaporate all of the liquid.
• Drain the potatoes and mash them with stock or heavy cream until you have the desired consistency. Fold in spinach and bacon and add cheese to taste. Season with salt and pepper.
• Reheat leftovers in a microwave oven or in a double boiler.

GARLIC MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

COD CROQUETTES AND RED BELL PEPPER GRAVY WITH SPINACH MASHERS

Steps:

• Bring 1/2 inch water to a simmer in a large nonstick skillet. Zest the lemon and reserve. Cut the lemon and season the fish with lemon juice and salt, then add the fish to the simmering water. Cover the pan and cook the fish for 8 minutes.
• Remove the fish and flake it into a bowl. Discard the poaching water and wipe out the pan, returning it to the heat over a medium flame to heat up the 1/4 cup vegetable oil. Add the reserved lemon zest, celery, onions, Old Bay, thyme, parsley, salt, and pepper to the fish. Add the egg yolk and 1 cup of the bread crumbs. Form 8 fish patties and coat in the remaining bread crumbs to set the patties.
• Cook the patties for 4 to 5 minutes on each side until golden and reserve under a foil tent as with the meat croquettes. Return the skillet to the heat again and melt 2 tablespoons of the butter, then add the red bell peppers and shallots and cook for 2 to 3 minutes. Stir in the flour and cook for a minute more. Whisk in the stock to make a red pepper gravy. Season the gravy with a little salt and pepper.
• Continue with the potatoes and serve as in the master recipe, #74.

GARLIC MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.