Yucca Crusted Cod, Beurre Blanc & Seasonal Mushrooms

Directions

Procedure for the beurre blanc:
– In a small saucepan, add 1oz of the butter and sweat the shallots until translucent.
– Add the white wine, and white wine vinegar and reduce in medium heat until sec.
– Lower the heat to the minimum, and mount the remainder of the butter.
– Season with salt and if needed add a little lemon juice to help with the acidity.
– Keep in a warm place, or on top of the stove

Procedure for the cod:
– Peel the yucca, and cut into 1” pieces.
– In a pot, cook the yucca with water and salt until it is soft and tender. This is similar to making mashed potatoes.
– Strain the yucca and using a potato masher or food mill, make a puree.
– Put the yucca puree between two sheets of parchment paper or plastic wrap, and with the help of a rolling pin stretch the yucca to about 6”X6” and let cool down.
– In the meantime, heat up a pot with oil so you can fry the mushrooms
– Cut the yucca so it fits one side of the fish.
– Season the cod with salt thoroughly.
– Remove the papers from the yucca, and glue the fish dipping it in flour, then egg, and once again in flour, and finally placing it on the yucca
– Heat up a large saute pan to medium high heat. Add the 4oz of oil and let the oil get hot.
– Add the yucca crusted fish facing down and lower the heat. Cook for 2 mins.
– Place in an oven at 350°F for 8mins.
– In the meantime, fry the mushrooms for 3 to 4 minutes or until golden brown. The mushrooms can be sauteed if preferred.
– Using a spatula, pull the fish and mushrooms into paper towels.
– Place the beurre blanc on the plate, followed by the fish and arrange the mushrooms so that all the components can be seen.
– Garnish with the nasturtiums or available microgreens, and enjoy!