Our local fishmonger had beautiful cod wild-caught off the coast of Massachusetts, near one of those towns with a picturesque name, like Wellfleet. That’s reasonably local for this time of year and the fish was impeccably fresh. I cooked it gently in a pan with a little oil and dabbed it with a mixture of whole grain and smooth Dijon mustard cut with a drop of white wine vinegar. Continuing my February promise to use the abundant root vegetables in the crisper, I served the delicious fish on mashed rutabaga garnished with sautéed leeks. Good clean tastes and a nice combination of colors for a wintry evening.

Categories: Fish, Leeks, Turnips and rutabagasTags: Fish, Leeks, Turnips and rutabagas