Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes

1. 1

   Season both sides of fish with salt and pepper and set aside.

2. 2

   Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes.

3. 3

   Remove from heat.

4. 4

   Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry.

5. 5

   Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod.

6. 6

   Fold ends of rice paper around cod.

7. 7

   Repeat with all 4 pieces and set cod bundles aside in refrigerator.

8. 8

   Preheat the oven to 400 degrees F.

9. 9

   When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet.

10. 10

    Add cod parcels and sear on both sides.

11. 11

    Place skillet in oven for about 8 minutes, or until cod is fully cooked through.

12. 12

    Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate.

13. 13

    Garnish with cilantro and lemon wedge, if desired.

14. 14

    8 large Yukon gold potatoes, peeled

15. 15

    1/4 cup butter, heated

16. 16

    1/4 cup heavy cream, heated

17. 17

    2 cups finely chopped cilantro leaves

18. 18

    Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes.

19. 19

    Drain and place potatoes in a large bowl.

20. 20

    Add butter and cream and mash with a potato masher.

21. 21

    Fold in the cilantro.

22. 22

    Serve immediately or keep warm until ready to serve.

23. 23

    1 cup thinly sliced shiitake mushrooms

24. 24

    1 cup thinly sliced oyster mushrooms

25. 25

    6 tablespoons butter, divided

26. 26

    1 teaspoon minced garlic

27. 27

    1 teaspoon minced ginger

28. 28

    1/2 cup dry white wine

29. 29

    4 tablespoons rice wine vinegar

30. 30

    Salt and pepper

31. 31

    Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes.

32. 32

    Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute.

33. 33

    Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half.

34. 34

    Add the remaining butter, 1 tablespoon at a time, and stir to incorporate.

35. 35

    Season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.