---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Baked Cod Chive Potato Puree & Caper Sauce - Scully on Spring
  Categories: Restaurant, Fish cod, Potato, Tomato, Caper
       Yield: 1 Servings
  
            <----FOR THE FISH---->
       4    6 ounce portions of cod fish
            - filet
       1 c  Dry; plain bread crumbs
       1    Egg lightly beaten
       2 ts Coriander seeds; toasted
            - lightly and crushed
            Salt and pepper to taste
     1/4 c  Vegetable oil
            <--FOR THE POTATOES-->
       3 lb Yukon gold potatoes; peeled
       1 sm Bunch of chives;
            - chopped fine
       8 tb Butter
       1 c  Heavy cream; (whole or skim
            - milk can be used instead)
            Salt and white pepper to
            - taste
            <---FOR THE SAUCE--->
      10    Ripe plum tomatoes; seeded
            - and chopped
       1 c  White wine
       3    Garlic cloves minced fine;
            - up to 4 cloves
       4    Shallots minced fine
       4 oz Capers
       1 sm Bunch parsley; washed and
            - roughly chopped
       2 tb Butter
            Salt and pepper to taste
     1/4 c  Olive oil
  
   For potatoes: Boil potatoes until tender. Heat cream or milk. In mixer,
   blend potatoes the butter, cream or milk, salt and white pepper. Add chives
   to potato puree before serving to retain color. Reserve.
   
   For sauce: In sauce pan over medium-high heat add olive oil. Add shallot,
   garlic, and plum tomatoes. Saute for two minutes and then add white wine.
   Reduce heat and let tomatoes and wine cook slowly until tomatoes fall
   apart. Finish sauce with capers, parsley, butter, and salt and pepper.
   Reserve.
   
   For the fish: Mix bread crumbs with coriander seed. Season cod fish filet
   with salt and pepper and dredge top side of fish first in egg, then in
   bread crumbs. Heat 12 inch oven proof skillet over medium-high heat. Add
   vegetable oil. Place fish in pan so that the bread crumbs cook golden brown
   in the oil. Turn fish over, remove extra oil from pan and place in oven to
   finish cooking. About five minutes depending on thickness of filet.
   
   To serve: In the middle of dinner plate place a portion of chive potatoes.
   Place the cod fish filet over the potatoes and spoon caper-tomato sauce
   over the fish. Garnish with chives and parsley sprig.
   
   Yield: Serves 4
   
   Original Title: BAKED COD WITH CHIVE POTATO PUREE AND TOMATO CAPER SAUCE
   
   (Courtesy of Scully on Spring, New York, NY and TVFN)
   
   MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
  
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