"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cod Fillets with Asparagus Cream Recipe

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This recipe for Cod Fillets with Asparagus Cream, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andreya Cobey
Added: Monday, August 18, 2008


1 pound green asparagus
4 tablespoons extra-virgin
Olive oil
2 tablespoons butter
2 shallots, minced
Freshly ground pepper
1 cup heavy cream
4 cod fillets, 5 ounces each
Mixed salad greens for garnish
Small vine tomatoes for garnish

Bring a pot of water to a boil, and add salt. Trim and peel the ends of the asparagus spears. Using a knife, separate the tips from the stems. Add the tips and stems to the boiling water, and cook for about 7 minutes, or until tender. Remove, and transfer to a bowl of ice water. Drain well, reserving 8 tips for garnish. Transfer the remaining tips and stems to a food processor. Purée until smooth, and set aside.
In a skillet over medium heat, melt the butter. Add the shallots, and sauté until soft, about 4 minutes. Add the asparagus purée, season with salt and pepper, and cook, stirring, for about 2 minutes. Stir in the heavy cream, and lower the heat. Simmer until the sauce thickens. Set aside, and keep warm.
Meanwhile, in a large skillet over medium-low heat, warm the olive oil. Season the cod fillets with salt and pepper, add to the skillet, and cook for about 6 minutes on each side, without browning. Remove from the heat, and keep warm. Arrange the cod fillets on 4 plates. To serve, spoon the asparagus-cream sauce on top, and garnish with the reserved asparagus tips, the mixed salad greens and small vine tomatoes.




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