Old MacDonald's Potato Box Recipes
Cabillaud (Cod Fish) Tri-color Ingredients Rock salt 6 large blue potatoes, scrubbed 4 Tablespoons butter Salt and pepper to taste 3 large red beets, trimmed and scrubbed 1 Tablespoon red wine vinegar 4 cod fish fillets, about 6 ounces each 1/2 cup clam juice 1/2 cup heavy cream 2 cloves garlic, slightly crushed Equipment: Small roasting pan Paring knife 2 mixing bowls Large fork Large pot Potato masher Shallow pot 4 serving plates Directions To bake the potatoes: Preheat the oven to 350F. Arrange a layer of rock salt in the bottom of a small roasting pan. Arrange the potatoes on top of the salt and bake in the oven for about 30minutes, or until the potatoes are easily pierced with a paring knife. Peel the potatoes and place them in a mixing bowl. Add 3 tablespoons of the butter and mash them to a coarse consistency, using a fork. Season with salt and pepper. To make the beet purée: Place the beets in a pot and cover with cold water. Add a tablespoon of salt and bring to a boil. Boil for about 45 minutes, or until the beets are tender. Drain the beets and, once they are cool enough to handle, peel them. Place the beets in a mixing bowl and add 1 tablespoon of butter and 1 tablespoon of red wine vinegar. Mash the mixture well with a potato masher and season with salt and pepper. To cook the cod: Season each fillet with salt and pepper. Put the clam juice, cream and garlic in a shallow pot. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes. Add the fish, and poach over low heat for about 5 to 6 minutes. Remove the fish from the pan, reserving the poaching liquid. To assemble the plate and serve: This presentation should resemble the French flag. On the left-hand side of each plate, arrange a rectangle of blue potato puree. Place one fish fillet in the center of each plate, adjacent to the potato. Arrange a rectangle of beet puree on the right side of each plate. Spoon a bit of the poaching liquid over each fillet and serve immediately.

Old MacDonald's Potato Box Recipes

Cabillaud (Cod Fish) Tri-color

Ingredients

Rock salt
6 large blue potatoes, scrubbed
4 Tablespoons butter
Salt and pepper to taste
3 large red beets, trimmed and scrubbed
1 Tablespoon red wine vinegar
4 cod fish fillets, about 6 ounces each
1/2 cup clam juice
1/2 cup heavy cream
2 cloves garlic, slightly crushed

Equipment:

Small roasting pan
Paring knife
2 mixing bowls
Large fork
Large pot
Potato masher
Shallow pot
4 serving plates

Directions

To bake the potatoes:
Preheat the oven to 350F.

Arrange a layer of rock salt in the bottom of a small roasting pan. Arrange the potatoes on top of the salt and bake in the oven for about 30minutes, or until the potatoes are easily pierced with a paring knife.

Peel the potatoes and place them in a mixing bowl. Add 3 tablespoons of the butter and mash them to a coarse consistency, using a fork. Season with salt and pepper.

To make the beet purée:
Place the beets in a pot and cover with cold water. Add a tablespoon of salt and bring to a boil. Boil for about 45 minutes, or until the beets are tender. Drain the beets and, once they are cool enough to handle, peel them. Place the beets in a mixing bowl and add 1 tablespoon of butter and 1 tablespoon of red wine vinegar. Mash the mixture well with a potato masher and season with salt and pepper.

To cook the cod:
Season each fillet with salt and pepper. Put the clam juice, cream and garlic in a shallow pot. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes. Add the fish, and poach over low heat for about 5 to 6 minutes. Remove the fish from the pan, reserving the poaching liquid.

To assemble the plate and serve:
This presentation should resemble the French flag. On the left-hand side of each plate, arrange a rectangle of blue potato puree. Place one fish fillet in the center of each plate, adjacent to the potato. Arrange a rectangle of beet puree on the right side of each plate. Spoon a bit of the poaching liquid over each fillet and serve immediately.