This dish is something that definitely sounds difficult to prepare, but in reality, isn’t at all. Let me first state that I had some ingredient related issues. First, I couldn’t find black cod, as the original recipe requested, so I used cod fillets, and they held up admirably. Second, I couldn’t get my hands on baby bok choy, and the more mature variety just didn’t work as a whole cooked component. The only other issue was that the puree components wouldn’t fit in my food processor, and the blender left some big chunks in the puree.
Now that that’s out of the way, this was easy and delicious. The fish marinated in a honey mustard sauce I made, then baked for 15 minutes. That’s it. And it was crazy delicious. The puree consisted of parsnips, potatoes, cream and butter. That’s it. And it was crazy delicious. The bok choy was just bok choy. It was meh. My understanding is that baby bok choy is better, so if I can ever find it, I will have to try it. Well done, I have to say, by the recipe makers.
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