Potato Wrapped Pacific Cod with a Grilled Leek, Red Bliss and Purple Peruvian Potato and Lobster Salad

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Average Rating:

Total Reviews: 1

Showing 1-1 of 1

Sort by:

Newest
  • on July 14, 2012

    Flag

    The fish was awesome everyone loved it very good flavor. The duck fat was the big one here. The duck fat, hard to find and very expensive. The Leek, Potatoes, and lobster with the vanilla bean vinaigrette: Not bad but I think its my falt. The first part of the recipe calls for a splash of champagne vinegar and at the end of the recipe then calls for 2 parts oil one part vinegar. So I made the recipe with the 2 to 1 and made it to vinegary. But over all very good. I give it a 4.5

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.