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Author Topic: Steamed Cod with Roasted Vegetables and Dandelion Greens  (Read 2000 times)

Offline LisaV

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Steamed Cod with Roasted Vegetables and Dandelion Greens
« on: February 01, 2010, 09:56:45 PM »
Steamed Cod with Roasted Vegetables and Dandelion Greens
Serves 8 meal size portions
Bauman College improv recipe by Lisa Virtue and Julie Garren

4 Tbsp apple cider vinegar
2 tsp umeboshi vinegar
2 tsp whole grain mustard
1 cup olive oil
4 Tbsp tahini
2 cod fillets, deboned, cut into triangles
1 bunch baby carrots, peeled
1 fennel bulbs, chopped
1/2 cup water
1 tsp fennel seeds, toasted
1 bunch dandelion greens

1. In a roasting pan with 1/2 cup water add carrots and fennel.  Bake for 30 minutes at 400 degrees F.
2.  Lightly pulse fennel seeds in a coffee grinder or mash in a mortar and pestle. 
3.  In a bamboo steamer, steam fish 8-10 minutes.
4.  Make sauce - combine all ingredients in a blender and blend until smooth.  Add salt if necesary. 
5.  After 30 minutes is up, add the dandelion greens to the vegetables and return to oven for another 2-3 minutes until greens are wilted.
6.  Serve fish on top of vegetables, drizzle with sauce and sprinkle fennel seeds on top. 

The original version of this recipe called for whisking the sauce to emulsify it, however we found that the tahini caused it to curdle and so we ended up needing to use a blender.  Another change I made was to toast the fennel seeds separately - originally we added them to the vegetables and baked them without pre-toasting.  I think pre-toasting them will give a nice flavor to the overall dish.