Black Cod over Creamy Tarragon Pasta
with Roasted Chioggia Beet & Walnut Salad
Cooking time
30 minutes
Servings
2/4
Calories
1340 /serving
Let’s get back to black. Buttery, large-flaked, wild-caught black cod defines melt in your mouth. Set it up aboard a bed of fresh torchiette, in a cream-based sauce with the delicate scent of tarragon. Float a salad alongside, textured with walnuts and specialty beets.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Shallot (or onion)
- 4g Tarragon
- 450g Chioggia beets
- 225g Fresh torchiette
- 25g Chopped walnuts
- 15ml Whole-grain mustard
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 60ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Cod • Eggs • Milk • Mustard • Sulphites • Walnuts • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
88 g
Saturated Fat
25 g
Sodium
1490 mg
Total Carb
99 g
Sugars
23 g
Protein
44 g
Fibre
10 g
Preparation
Roast the beets
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 3 to 5 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place & toast the walnuts
- Meanwhile, halve, peel and mince the shallot.
- Pick the tarragon leaves off the stems; finely chop the leaves.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the walnuts, ⅓ of the spices and S&P. Toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl to cool. Wipe out and reserve the pan.
Cook the cod
- Pat the cod dry; season with S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown.
- Transfer to a plate and reserve the pan.
Make the sauce & combine the pasta
- In the same pan, heat a drizzle of oil on medium-high.
- Add the shallot and sauté, 1 to 2 min., until fragrant.
- Add the mustard and cream. Cook, stirring often, 2 to 3 min., until slightly reduced; season with the remaining spices and S&P.
- Add the pasta, ½ the tarragon, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
- In a large bowl, combine the beets, baby greens, walnuts, vinaigrette and S&P.
- Divide the pasta between your plates.
- Top with the cod.
- Garnish with the remaining tarragon.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
