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5 from 1 vote
Poached Cod with Rutabaga Puree and Watercress
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A simple poached cod recipe served over a buttery rutabaga puree and topped with lemony watercress.

Recipe Type: Dinner
Author: Brooklyn Supper
Ingredients
  • 4 medium rutabagas, trimmed, peeled, and cut into even 1-inch chunks
  • sea salt
  • 4 Pacific cod fillets, about 1-inch thick
  • 1 quart Progresso Vegetable Cooking Stock
  • 1 lemon, sliced, plus 1 tablespoon freshly squeezed lemon juice, divided
  • 1 large shallot, trimmed and peeled
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 bunch watercress, roots and stems trimmed
  • ground pepper to taste
Instructions
  1. Place rutabagas in a large pot and fill with cold water. Add a generous amount of sea salt and bring to a boil. Once water boils, cook 10 - 15 minutes, or until rutabagas can easily be mashed with a fork. Drain and set aside. While rutabagas cook, prepare other elements.
  2. Rough chop shallot. Measure out 1 tablespoon, mince that portion, and reserve for salad dressing. Slice lemon.
  3. To make poaching liquid, combine Progresso Vegetable Cooking Stock, chopped shallot, and lemon slices in a wide, deep skillet and set over medium-high heat. Bring mixture to a boil, and then turn heat down to a very gentle simmer.
  4. Next, make rutabaga puree. Cooked rutabaga can either be mashed or, for a finer puree, pureed in a food processor. Spoon into a bowl, fold in 2 tablespoons butter, 1/4 cup of the poaching broth, and sea salt to taste. Adjust seasoning as needed. If desired, keep rutabaga mash in a warm oven while fish poaches.
  5. Next, gently slide cod fillets into poaching liquid; poach 5 - 7 minutes, or just until fish is completely opaque. Top each cod fillet with a pinch of sea salt.
  6. While fish poaches, make dressing. In a small bowl, whisk to combine reserved minced shallot, 1 tablespoon freshly squeezed lemon juice, and a generous pinch sea salt. Whisk in olive oil. Drizzle 1 - 2 tablespoons over watercress and gently toss.
  7. To plate, layer rutabaga puree, poached cod, and dressed watercress. Finish with a few twists black pepper and sea salt to taste. Serve immediately.