Cod Wellington

Directions Print

1. For the crepes, blanch the spinach, dill and parsley; shock in ice water and sqeeze out all the liquid. Transfer half of the blanched mixture to a blender. Add the egg, milk, and flour; blend until smooth and strain into a container. Using at least a 10-inch nonstick pan, pour a thin layer of the batter into the pan; cook as you would a crepe. (This should make 3 to 4 crepes.) Reserve.
2. Peel and wash the parsnips; cook in salted water until tender. Transfer parsnips to a bowl while still hot and mash with the back of a fork until it resembles a rustic mash. Add 1 tablespoon of melted butter, and season with salt and pepper. Chill the mixture for later use.
3. For the cod Wellington, make sure the cod is thawed and pat dry; season with salt and pepper. Using 1 of the crepes for each cod loin, place the cod loin at the bottom of the crepe, top with the seasoned parsnip mash and begin to roll as if you are making a wrap. Make sure the seal of the crepe is on the bottom of the completed wrap.
4. For the phyllo sheets, unwrap and lay out 1 sheet at a time and brush each sheet with the remainder melted butter; repeat 8 times. Stack all the sheets and cut in half so that you have 2 square-shaped stacks. Place 1 crepe-wrapped cod on each stack and begin to create a wrap, making sure the seal is on the bottom. Fold the excess parchment underneath the fish; brush the top with butter and bake on a lined sheet pan at 350°F for 20 minutes. Reserve hot.
5. To serve, cut the ends off each Wellington and cut in half with a serrated knife. Place Wellingtons on a plate standing up so you can see the filling; serve with grilled asparagus and beurre blanc.

Lemon Caper Beurre Blanc

1. In a saucepot, place the thyme, bay leaf, lemon, wine, shallot and peppercorns. Reduce to a syrup. Add the heavy cream and reduce again. Dice the cold butter and begin whisking it into the sauce reduction. Once all the butter is incorporated, strain through a fine chinois. Add the capers to the sauce, and season with salt and pepper. Reserve warm.