Wild Alaskan Cod Pan Seared, Turnip Pure & Asparagus

Would you to eat fresh and light? This recipe will do it for you. It is the perfect combination for your summer nights. The Freshness of the Alaskan wild Cod together with the turnips, asparagus and radish will delight your friends and family at those fun summer nights get together.  Easy to prepare & wonderful to impress.

Preparation time: 10 Minutes

Total cooking time: 20 minutes

Serving: 3 

Serving size: 14 Ounces

Ingredients:

• 3 "8 oz pieces" of Fresh Wild Alaskan Cod about 1 1/2 inches thick
• 4 Turnips about 1 pound
• 1/2 pound of asparagus
• 6 Ounces of radish about 6 pieces 
• 6 Ounces of colored cherry tomatoes 
• 4 tbsp of butter
• 3 ounces of dill
• 6 tbs of olive oil
• 2 Small shallots
• 1 Lemon
• 1 Garlic Clove minced
• Salt & Pepper to your taste

Preparation:

1. The Wild Cod

At the Fish Market ask the Fisherman for 3 pieces of Wild Alaskan Cod preferable fresh not frozen since Cod it is a very watery fish. If they do not have it pre-cut or they do not cut it for you, just ask for a 2 pound piece of the fish. Make sure that it is about 1 1/2 inches thick on the thicker part of the fish. Seasoned to your taste with Salt, pepper, Lemon and Olive oil them placed in the refrigerator for about 10 minutes, so it can absorb the flavor. 

Pan Searing The Cod

Bring a frying pan to medium heat, them add 4 tbs of olive oil. Pan Seared the fish until crispy and golden brown on the outside but tender in the inside for about 5 minutes on each side. Note: when turning the fish, make sure you do it with care, so it won't fall apart since cod it a very flaky fish.

2. The Vegetables

Always get the freshest vegetables from the produce department. Fresh vegetable are more delight to your dishes and give you a natural flavor to your palate.  Begin chopping the shallots finely and add it to a frying pan with 2 tbsp of butter. Once the shallots are caramelized for about 1 minute carefully not to burn the butter, then add the asparagus and salted for about 3 more minutes. Add the cherry tomatoes & seasoned with salt and pepper to your taste. Cook it for about 2 more minutes and them set aside away from the burner.    

3. The Dill Sauce

In a food processor, add the 3 ounces of Dill, half a lemon, 3 tbs olive oil, and Salt and pepper to your taste. Process well or until you get the consistency of a sauce.

Chef note: Dill goes well on any type fish.

4. The Layout

Cut the radish very thin to your liken with a mandolin and made a base on the plate then carefully place the Cod on the top of the radish base. This color combination with the radish as a base, will give your dish a sense of elegance.

Lay the asparagus next to the fish in a curve way about 3-4 stem will do it. Add the Turnip pure on top of the asparagus bottom stem. Them add the cherry tomatoes on both sides of the asparagus ends. 

Finally using a spoon drizzle the Dill sauce on top of the fish from side to side and all around the fish only. When poring the dill sauce, try be sexy and elegant. This will make you fell as a real chef and will give your dish the final touches of your own style. Enjoy!!