Chef Nettie Colón prepared Wild Run Cod with Smoked Shiitake Butter and Heirloom Bean & Wild Rice Salad for the June 11 Mill City Cooks demo. In a word: Wow! The woman is a wealth of information, and demonstrated how to quickly improvise when little gotchas pop up. Nettie is a Demi Chef at the University of Minnesota's Campus Club, where the commitment is to using locally sourced and organic ingredients whenever possible.
Nettie started with the salad. To the cooked heirloom beans and wild rice she added red onion, parsley, dried cranberries, almonds, and hakurei turnips.
Here's a tip I picked up during this demo: to take the edge off, soak chopped onions in cold water for a bit.
The dressing is a mixture of orange juice and zest, olive oil, vinegar, mustard, thyme and salt and pepper. Nettie knows her salt - she owns 18 varieties.
On to the shiitake. It starts with hand rolled butter - the kind you can eat with a spoon because it's so darn good. Nettie used a LOT of butter (fine with me!).
She finished off the shiitake with fresh squeezed lemon juice and chopped chives.
The cod came from Wild Run Salmon - always fresh and mild.
Nettie displayed the finished product on a dish from art vendor Anna Metcalfe Ceramics.
The nasturtium used for the edible garnish came from the Market's onsite herb garden.
Recipes from the Mill City Cooks demos are available online.
Thank You to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!