CookTeaser

RECIPE

A CookTale

This one is for Eduardo Nery, my Portuguese friend who is comfortably situated among the white blossoming Almond Trees in the Algarve. They were planted centuries ago to to remind a Russian princesses of the snow white terrain of home that she so longed to see. Today she could be well comforted in the white terrain of Woodstock, NY

INGREDIENTS

2 TB Mustard
1 TB Capers, drained
1 TB chopped fresh Tarragon
2 TB plus 1 tsp EVOO
Kosher Salt and Black Pepper
1 TB fresh Lemon Juice

METHOD

In a small bowl, stir together the Mustard, Capers, Tarragon (if using), 2 TB EVOO and 2 TB water. (If necessary, adjust the consistency with more water.)
Heat 1 tsp of the remaining EVOO in a large nonstick skillet over medium high heat. Season the Cod with Salt and Pepper and cook until opaque throughout, 4 to 7 minutes per side.
Serve the Cod, plated with a couple of spoonfuls of Sauce.