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1
Season both sides of fish with salt and pepper and set aside.
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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.
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3
Remove from heat.
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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.
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5
Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod.
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6
Fold ends of rice paper around cod.
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7
Repeat with all 4 pieces and set cod bundles aside in refrigerator.
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8
Preheat the oven to 400 degrees F.
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9
When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet.
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10
Add cod parcels and sear on both sides.
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11
Place skillet in oven for about 8 minutes, or until cod is fully cooked through.
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12
Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate.
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13
Garnish with cilantro and lemon wedge, if desired.
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14
8 large Yukon gold potatoes, peeled
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15
1/4 cup butter, heated
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16
1/4 cup heavy cream, heated
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17
2 cups finely chopped cilantro leaves
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18
Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes.
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19
Drain and place potatoes in a large bowl.
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20
Add butter and cream and mash with a potato masher.
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21
Fold in the cilantro.
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22
Serve immediately or keep warm until ready to serve.
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23
1 cup thinly sliced shiitake mushrooms
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24
1 cup thinly sliced oyster mushrooms
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25
6 tablespoons butter, divided
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26
1 teaspoon minced garlic
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27
1 teaspoon minced ginger
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28
1/2 cup dry white wine
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29
4 tablespoons rice wine vinegar
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30
Salt and pepper
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31
Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes.
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32
Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute.
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33
Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half.
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34
Add the remaining butter, 1 tablespoon at a time, and stir to incorporate.
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35
Season with salt and pepper, to taste.
