The Recipes

Mixed Poached Seafood with Chunky Cauliflower Mash

I haven't yet found a local butcher with great meat, so I've been sticking with the chain grocery store.  As to be expected, the seafood selection is pretty limited... but then again, it was in D.C., too!  If you are living in an area that has a limited selection of seafood, make sure that the guy/gal behind the counter lets you smell the seafood before they package it up.  Let them roll their eyes - if it smells fishy, it's only going to get worse when you cook it.  Thanks to that little step, I found some salmon and cod that actually were firm and fresh.


Mixed Poached Seafood with Chunky Cauliflower Mash


- 2-3 oz. piece of cod
- 2-3 oz. piece of salmon
- 1 c. cauliflower florets
- 1 c. seafood, chicken or vegetable stock
- 1 tsp. crushed red pepper
- 1 garlic clove, half minced, half smashed
- 2-3 pieces broccolini
- salt
- pepper
- olive oil
- 2 T. chopped parsley
- 1-2 lemon wedges

Put the cauliflower in a small pot and cover it with water.  Bring to a boil, reduce to a simmer, and cook until the cauliflower is fork-tender; approximately 30 minutes.

As you check the cauliflower, once it seems to be coming close to done, put the stock in a small pot, reserving a few splashes.  Add in the garlic and 1 tsp. pepper.  Bring the mixture to a simmer, then slide the salmon and cod into the pot.  Cover and simmer until opaque and cooked through; 3-4 minutes.

While the fish cooks, heat 1 tsp. of olive oil in a small pan.  Add the broccolini and season it with salt and pepper.  Get a nice char on one side, then flip them over and add the garlic and red pepper.  After a minute or two, add the splash of white wine.  Cook until the wine dissipates.

Remove the fish from the poaching liquid and set aside.

Drain the cauliflower.  Add the reserved stock, season with salt and pepper, and mash it with whatever utensil you have!  I only had a fork and spoon - the blenders and mashers are all back in D.C.

Plate the cauliflower and lay the broccolini on top.  Lay the fish on top of the broccolini.  Squeeze the lemon wedges over the plate and garnish with the parsley.