COD WITH CHANTERELLES AND PARSLEY SAUCE
Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar. You only need an ounce or two per serving here. This is inspired by a delicious main dish I had at a wonderful fish bistro in Paris, L'Ecailler du Bistrot. There the dish was made with brill, a flat white fish with thick, delicate fillets. Brill is not a fish we find easily in the United States (it is a North Atlantic fish but it lives on the European side). I substituted Alaskan cod, which is not nearly as fine a fish, but the dish is still a winner. Halibut and sea bass will also work.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the parsley sauce. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water, then squeeze by the handful. Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine. When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula. Turn on again and add oil with the machine running. Purée until smooth. Transfer to a mortar and pestle and continue to work until smooth. Season to taste with salt and pepper, and set aside.
- Heat oven to 425 degrees. Oil a baking dish that can accommodate all of the fish. Season fish with salt and pepper. Place in baking dish. Drizzle oil over fish, add wine and a squeeze of lemon to pan and cover tightly. Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
- While fish is baking, cook mushrooms. Heat a medium-size or large skillet over high heat and add olive oil. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat. Turn heat to medium and add garlic and salt and pepper to taste. Toss or stir in the pan for another minute or two, just until the mushrooms have softened. Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated. Stir in lemon zest. Taste and adjust seasoning. Turn off the heat.
- When fish is done, tip or spoon some of the liquid from baking dish into parsley purée and stir together with pestle until sauce is smooth and has a creamy consistency.
- Place a piece of fish on each of 4 plates. Spoon parsley sauce onto plate, next to fish. Place mushrooms on parsley sauce and serve.
BLACK COD WITH CHANTERELLE RAGOUT
Provided by Cathy Whims
Categories Fish Mushroom Bake Low Cal Dinner Cod Family Reunion Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
- Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.
COD WITH PARSLEY SAUCE AND MASH
Steps:
- For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes.
- Meanwhile, melt 25g/1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat.
- Strain the milk mixture into the roux mixture, then whisk well until completely incorporated.
- Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.
- Stir in the remaining 10g/½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Keep warm.
- For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated.
- Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through. (NB: The cod is cooked through when the flesh is opaque.)
- When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat.
- To serve, spoon a portion of the mash into the centre of each of four serving plates. Place one fried cod fillet on top of each serving. Drizzle over the pan juices, then pour over the parsley sauce. Garnish each plate with a lemon wedge.
STEAK WITH CREAMY CHANTERELLE SAUCE
Provided by The Daring Gourmet, www.daringgourmet.com
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Carefully clean the mushrooms. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
- Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. Add the remaining ingredients and the mushrooms and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. Remove the cover and continue to cook for another 5 minutes. Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.
- Generously rub the steaks with salt and freshly ground black pepper. Prepare a grill or cast iron ribbed pan. Grill on both sides for 3-5 minutes, or until desired doneness is reached.
- Spoon the sauce over the steaks, garnish with chopped parsley, and serve immediately.
More about "cod with chanterelles and parsley sauce recipes"
COD WITH MUSTARD-WINE SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, ScandinavianTotal Time 20 minsServings 4
RECIPE: SABLEFISH WITH CHANTERELLS AND PARSLEY SAUCE ...
From chefjohnash.com
Estimated Reading Time 2 mins
PAN-ROASTED COD WITH CHANTERELLES: FALL IS HERE ...
From turntablekitchen.com
Estimated Reading Time 5 mins
5 AMAZING CHANTERELLE RECIPES YOU WILL LOVE ...
From ateriet.com
10 BEST PASTA WITH CHANTERELLE MUSHROOMS RECIPES | YUMMLY
From yummly.com
CREAMY CHANTERELLE SAUCE - EVERYDAY DELICIOUS
From everyday-delicious.com
Ratings 4Calories 247 per servingCategory Dinner, Main Course, Sauce
- Rinse and dry the chanterelles. Cut large mushrooms into two or three parts, leave smaller mushroom whole.
- Heat the butter (or oiin a large frying pan, add the onion and cook over low-medium heat for about 5 minutes until translucent. Add the garlic and cook for another minute.
COD AND PARSLEY SAUCE - IRISH AMERICAN MOM
From irishamericanmom.com
3.5/5 (2)Calories 1076 per servingCategory Main Course
- Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.
- Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
- Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
COD WITH MUSHROOMS AND FRESH PARSLEY SAUCE ... - RECIPES
From waitandhope.org
Estimated Reading Time 3 mins
COD WITH CHAMPAGNE SAUCE FROM LUCY LOVES
From lucylovesuk.com
Estimated Reading Time 5 mins
RECIPE: PAN-ROASTED HALIBUT (OR COD) WITH A FIG & OLIVE ...
From edibletcetera.com
COD WITH CHANTERELLES AND PARSLEY SAUCE - DINING AND COOKING
From diningandcooking.com
POACHED FISH CHANTERELLES RECIPE | THOMAS SIXT FOODBLOG
From thomassixt.de
COD WITH CHANTERELLES AND PARSLEY SAUCE RECIPE - NYT ...
From pinterest.co.uk
COD IN A CREAM PARSLEY SAUCE RECIPE - BECHAMEL FISH - YOUTUBE
From youtube.com
COD WITH CHANTERELLES AND PARSLEY SAUCE - PINORIA ...
From pinterest.ca
COD WITH CHANTERELLES AND PARSLEY SAUCE - PINORIA
From pinoria.com
COD WITH CHANTERELLES AND PARSLEY SAUCE RECIPES
From tfrecipes.com
COD IN PARSLEY SAUCE RECIPES
From tfrecipes.com
GARLIC CUSTARD WITH CHANTERELLES AND PARSLEY SAUCE
From saveur.com
COD WITH CHANTERELLES AND PARSLEY SAUCE - PLAIN.RECIPES
From plain.recipes
COD WITH CHANTERELLES AND PARSLEY SAUCE RECIPE | RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love