Serves 4
Prep Time 40 minutes
Cook Time 45 minutes
Ingredients

POTATO & LEEK RAGOUT:

1/2 cup fish stock (or chicken broth)

1/4 cup leeks, washed and cut in strips

1/4 cup thinly sliced white onion

12 oz. Russet potatoes, peeled and cut crosswise into 1/4-inch thick slices

Salt and Pepper, to taste

2 Tablespoons chopped chives  

 

VICHYSSOISE SAUCE:

2 Tablespoons olive oil

1 Tablespoon each chopped: onions, celery and leeks

1 Tablespoon peeled and cubed Russet potato

1 clove garlic, smashed

1 small bay leaf

11/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)

11/2 teaspoons chopped fresh rosemary leaves (or 1/2 teaspoon dried)

1 whole black peppercorn

3 Tablespoons dry white wine

2 teaspoons tomato paste

11/2 cups fish stock (or chicken broth)

½ cup heavy cream

11/2 Tablespoons Beurre Manie (equal parts flour and softened butter, mixed to a smooth paste)

1 teaspoon lemon juice

11/2 teaspoons chopped chives

 

COD:

2 Tablespoons each butter and olive oil

4 Alaska cod fillets (6 oz. each)

Salt and Pepper, to taste

2 julienne-sliced leeks

2 Daikon sprouts (or microgreens)

Directions

POTATO & LEEK RAGOUT:

Add the fish stock to a saucepan; layer on leeks, onions and potato slices.  Bring to a boil, and then reduce heat to medium-low and cook covered, until potatoes are cooked, about 10 to 12 minutes.  Season with salt and pepper; sprinkle on chives.  Remove from heat; cover and keep warm.

 

VICHYSSOISE SAUCE:

  1. Heat olive oil in a saucepot; stir in onions, celery, leeks, potato, garlic, bay leaf, thyme, rosemary and pepper.  Sauté until vegetables are soft, about 3 to 4 minutes.
  2. Add wine and cook until volume is reduced by half.  Whisk in tomato paste and then fish stock.  Bring to a boil, reduce to simmer, and then cook until reduced by half.  Stir in cream; heat through.  Pour sauce over a fine strainer into another pan.
  3. Whisk in Beurre Manie and cook additional 1 to 2 minutes, until sauce thickens.  Turn off heat; stir in lemon juice.  Cover and keep warm, adding chopped chives just before serving.
  4.  

COD:

  1. Heat butter and olive oil in a pan over medium-high heat.  Season Alaska Cod with salt and pepper; add fish to pan, presentation-side down.  Cook until golden brown on both sides.
  2. To serve, divide vegetables among 4 shallow bowl plates; pour on sauce.  Top with fillets; garnish cod with leeks and sprouts.   

 

Recipe developed by Princess Cruises.