Mahogany Black Cod with Whipped Parsnips, Baby Bok Choy, and Mustard Sauce

Name: Mahogany Black Cod with Whipped Parsnips, Baby Bok Choy, and Mustard Sauce
Yield: serves 4
Ingredients: 1/4 cup honey; 1/4 cup Dijon mustard; 1 tablespoon soy sauce; Four 7-ounce skinless black cod fillets, 1 inch thick; 3 parsnips (3/4 pound), peeled and cut into 1-inch pieces; 3 medium Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 2-inch pieces; 1 tablespoon kosher salt; Nonstick spray; 1/4 cup heavy cream; 5 tablespoons unsalted butter, cut into cubes, at room temperature; 4 heads baby bok choy, halved lengthwise

December 9, 2011

Beautiful plump fish covered with a butterscotch-colored sauce on a bed of snow-white puree, this is a very subtle dish, in a good way. The ratio of honey to mustard to soy sauce is perfect: you get sweet and salty with a little bite to complement the mild fish. The whipped parsnips are smooth and just rich enough with butter and cream. Bok choy makes a crisp accompaniment.

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