Sunday, February 2, 2014

Pancetta topped Cod with Boursin Noodles

I love the weekend because I have the time to find myself at my most creative in cooking.  It's also a great time to use up leftovers in the fridge before they go bad.
I had a half package of spreadable Boursin Light Garlic & Herbs that I wanted to use up, so I decided to make some noodles with seafood.  We also had some leftover pancetta from yesterday's breakfast, so I decided to top the cod with it.  Flash frozen cod is great to keep in the freezer for easy meal preparation..
Freeze - dried chives are also convenient for long - term storage.  I dunked mine in some dry white wine to rehydrate.  You can also use water to do this.
I'm shopping local more and more these days.  When I think of the 3 shops in Little Rock's Argenta district closing, while the Golden Corral restaurant in North Little Rock net 6 million in the past year, it boggles my mind.  Then I read that six Waltons of Wal-Mart have more wealth than the bottom 30% of Americans.  They've made a lot of money!

This Arkansas made scallion oil is a find from Argenta Market, a store that is closing in the next couple of weeks.  You can go by there for 50% off all of their remaining inventory.  Check here for more about Raimondo products.
This great olive oil drizzler makes it easy to control the amount of oil that you want so that it's evenly distributed.
Once your food is in the oven, the boursin sauce is easily made with the boursin and a little milk in a pan.  Keep in mind if you want a thicker sauce or a thinner sauce as you add milk.

Ingredients:
  • 3 small portions of cod or other white fish
  • 3 slices of deli - sliced pancetta 
  • freeze - dried chives steeped in white wine or water
  • thinly sliced red onions
  • scallion extra virgin olive oil
  • half package of boursin light garlic & herbs spread
  • a little milk
  • noodles - I used a package of fettucine shirataki noodles
Directions:
  1. Place the cod on top of a pan lined in parchment paper.  Season lightly with salt.  Not too much.
  2. Top each portion with a slice of pancetta.
  3. Top with the red onions & chives.  Pour the wine on top of the spread.
  4. Drizzle the olive oil generously across the pan.
  5. Roast in the oven at 400 degrees for 20 minutes.
  6. Make the sauce by placing the boursin in a small pan.  Add a little milk.  Let it melt, add salt for flavor, and add more milk if you want it to be thinner.  
  7. Add the noodles to the sauce.  Serve with the cod.
  8. Garnish with more chives, cilantro, and cherry tomatoes.
You'll see in the above picture that I also had some shrimp in the pan.  It cooks about the same amount of time, and I had some left over in the fridge.  So if you'd like to add shrimp to your dish, you also can!


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