Seared Cod with Leek puree and Quinoa Beet Salad

Seared Cod with Leek puree and Quinoa Beet Salad

Yield: 4 people



4 6oz portions of Cod - Skin on


2 cups Spinach - Blanched or Steamed for 30 seconds
1 neck of Leek - Washed and cut into medium size dice
1/2 onion - julienne
3 cloves garlic - minced


3 Beets - Cooked until tender - peel - cut into medium size dice or wedges
1 cup Fennel - thinly sliced
1 cup Celery - small dice
1/2 Cranberries

1 cup Quinoa
1 1/2 cup Vegetable stock

1/4 cup Lemon Juice
1 cup Vegetable Oil
1/2 tbls of Smooth Dijon Mustard
1/2 tbls Honey


Qunioa & Beets:

In a medium size pot add beets and fill with cold water. Add a pinch of salt and place on stove top over medium high heat. Cook until beets are fork tender. Remove from pot and peel skin when beets are cool enough to handle. Cut into medium size dice or wedges.

In another pot add 1.5 cups of vegetable stock place on stove top and bring to boil. Add quinoa when boiling, cover and reduce heat to lowest setting. Cook until almost all moisture is evaporated. When done remove from pot and fan out onto a sheet tray, allow to cool.

To make the dressing add the lemon juice, dijon mustard and honey to a blender. Turn on medium low speed and slowly add vegetable oil. When everything is added and fully incorporated add a pinch of salt. Set aside.

Add quinoa, beets, cranberries, celery, and fennel to medium size bowl. Season with salt and toss in vinaigrette. Set aside until plating.

In a medium size pan add a touch of vegetable oil and cook over medium heat. When the pan is hot add the onions, leeks and garlic. Sweat the mixture for 10 minutes stirring frequently. Add vegetable stock and cook for 1 more minute. Remove from stove top and add mixture to a blender. Blend until the mixture is silky smooth. If there is not enough liquid to emulsify, substitute more stock into the blender. Season and place aside.


In a medium size pan add a touch of vegetable oil and cook over medium heat until pan is hot. Season both sides of the fish. Lay the fish skin side down in the pan away from you. Cook for 3-4 minutes and then flip and cook for another 1-1.5 minutes depending on thickness of the fish. Remove from pan and plate rate away.