Cod Steaks with some Homemade Sweet Potato Fries

With the storm in full force (think we are at the part of lots of sleet/rain falling) and everything shutdown (including work) it allows me some time to share a nice dinner.


The cod on it’s own was  a simple enough task as it just needed some oil in a pan and was cooked on both sides for a few minutes. The part that took time was making the flavor pairings for the fish.


The spinach foam is a combination of sauteed spinach along with some cream which gets thickened and then gets filtered through a fine strainer. I then utilize my culinary whipper with a gas cartridge to charge which creates a “foam.”

The other accompanying sauce is a blood orange gastrique which is a combination of fresh squeezed blood orange, sugar, sherry wine vinegar, and stock. This then gets reduced to a thickened state.


For the fries, I cut strips out of the sweet potatoes (about an inch thick) and a few inches long. You can do it with or without but I left the skin on the fries. I then tossed them in olive oil which I added some seasoning too and baked them in the oven.



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