Cod With Chanterelles And Parsley Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COD WITH CHANTERELLES AND PARSLEY SAUCE



Cod With Chanterelles and Parsley Sauce image

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

1 tablespoon extra virgin olive oil
6 to 8 ounces chanterelles, cleaned and coarsely chopped
1 to 2 garlic cloves (to taste), minced
Salt
Freshly ground pepper
1/4 cup dry white wine
1/2 teaspoon finely chopped or grated lemon zest
1 1/2 pounds Alaskan cod, halibut or sea bass fillets
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1/4 cup dry white wine
Lemon juice, to taste
1 1/3 cups, tightly packed, flat-leaf parsley leaves
1/4 cup extra virgin olive oil
Salt
Freshly ground pepper
Juices from cooked fish, as needed

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



Black Cod with Chanterelle Ragout image

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

3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tablespoons dry unseasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese

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



Cod with parsley sauce and mash image

Provided by Simon Rimmer

Categories     Main course

Yield Serves 4

Number Of Ingredients 20

300ml/10½fl oz full-fat milk
½ onion, peeled, finely sliced
pinch freshly grated nutmeg
1 fresh bay leaf
4 whole white peppercorns
35g/1½oz butter
25g/1oz flour
3 tbsp chopped fresh parsley leaves
salt and freshly ground black pepper
200g/7oz new potatoes, cooked until tender, drained
200g/7oz celeriac, peeled and cut into cubes, cooked until tender, drained
75g/3oz butter
1 tbsp double cream
salt and freshly ground black pepper
50g/1¾oz flour
salt and freshly ground black pepper
4 x 175g/6oz cod fillets
1-2 tbsp vegetable oil
75g/3oz butter
1 lemon, juice only, plus extra lemon wedges, to serve

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



Steak With Creamy Chanterelle Sauce image

Provided by The Daring Gourmet, www.daringgourmet.com

Time 30m

Yield 4

Number Of Ingredients 13

4 8oz top sirloin, New York, or Rib eye steaks
Salt and pepper
Sauce:
6 oz chanterelle mushrooms
1 tbs butter
2 tbs finely minced shallots
2 cloves garlic, minced
¼ cup white wine
1 cup heavy cream
¼ tsp dried thyme
½ tsp cracked black peppercorns
1 tsp chicken bouillon granules
Fresh parsley for garnish

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
cod-with-mustard-wine-sauce-recipe-eat-smarter-usa image
2016-09-22 Coat a baking dish with half of the butter. Pour in half of the white wine. Place cod fillets in dish, cover with aluminum foil and bake on the center rack of an …
From eatsmarter.com
Cuisine European, Scandinavian
Total Time 20 mins
Servings 4


RECIPE: SABLEFISH WITH CHANTERELLS AND PARSLEY SAUCE ...
recipe-sablefish-with-chanterells-and-parsley-sauce image
For the chanterelles: 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 8 ounces chanterelles, cleaned and quartered 1 tablespoon minced shallots or scallions Salt and freshly ground pepper 1 teaspoon finely grated lemon zest. Make the parsley sauce…
From chefjohnash.com
Estimated Reading Time 2 mins


PAN-ROASTED COD WITH CHANTERELLES: FALL IS HERE ...
pan-roasted-cod-with-chanterelles-fall-is-here image
2010-09-23 Musical Pairings: Junip – Fields + Pan-Roasted cod with Chanterelle Mushrooms. It’s Fall, and so it is a great time to start unveiling some great autumnal recipes on eating/sf, and this pan-seared cod with chanterelle …
From turntablekitchen.com
Estimated Reading Time 5 mins


5 AMAZING CHANTERELLE RECIPES YOU WILL LOVE ...
5-amazing-chanterelle-recipes-you-will-love image
2019-08-29 Fry the bread in butter until golden. Dice the garlic and slice the onion, chop the parsley roughly. Fry the chanterelles in butter and olive oil with the garlic, onion and a little bit of thyme. Season with salt and pepper. When the chanterelles are done add the parsley. Put the chanterelles …
From ateriet.com


10 BEST PASTA WITH CHANTERELLE MUSHROOMS RECIPES | YUMMLY
10-best-pasta-with-chanterelle-mushrooms-recipes-yummly image
2021-10-11 fresh parsley leaves, pasta, chanterelle mushrooms, freshly cracked black pepper and 6 more Papparadelle with Chanterelles in a Light Chardonnay Cream Sauce IngridStevens quail eggs, salt, pappardelle pasta, guanciale, heavy cream, wine and 5 …
From yummly.com


CREAMY CHANTERELLE SAUCE - EVERYDAY DELICIOUS
2019-09-03 Chanterelle sauce step by step. STEP 1: Heat the butter (or oil) in a large frying pan, add the chopped onion and cook over low-medium heat for about 5 minutes until translucent. Add the garlic and cook for another minute. STEP 2: Add the chanterelles, cook over high heat for 2 minutes. STEP 3: Add the cream, broth, Worcestershire sauce …
From everyday-delicious.com
Ratings 4
Calories 247 per serving
Category 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
2018-03-11 Fry the cod for 3 to 4 minutes on each side, turning when the first side is a lovely golden brown. Once the fish is nearly cooked it's time to finish the parsley sauce. Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce…
From irishamericanmom.com
3.5/5 (2)
Calories 1076 per serving
Category 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
2018-08-08 Parsley sauce: 3/4 of a bunch of fresh parsley; 1/4 cup extra virgin olive oil (max, probably less) Salt & pepper; Juices from fish cooking; Preheat oven to 425 F. Blanch the parsley. Boil a pot of salted water and set aside a bowl of ice water. Submerge the parsley in pot for 20 seconds and then transfer to ice water until cool. Strain and ...
From waitandhope.org
Estimated Reading Time 3 mins


COD WITH CHAMPAGNE SAUCE FROM LUCY LOVES
2016-09-19 Cod with Champagne Sauce Recipe. Serves 4. You will not need any exciting equipment. 2 tablespoons plain flour. salt and pepper. approx 800g to 1000kg white fish fillets, cod, haddock something firm, allow around 200g per person . 1 tablespoon olive oil. 25g butter plus another 25g for later. 1 large shallot, finely chopped. 250g mushrooms, sliced. 150ml champagne, prosecco, cava or …
From lucylovesuk.com
Estimated Reading Time 5 mins


RECIPE: PAN-ROASTED HALIBUT (OR COD) WITH A FIG & OLIVE ...
2014-03-22 Four 6-8oz (170-230g) fillets of fresh halibut, cod or Chilean sea bass, about one inch (25mm) thick, preferably skin-on Action: Put the figs, olives, capers and basil in a food processor and pulse until finely chopped.
From edibletcetera.com


COD WITH CHANTERELLES AND PARSLEY SAUCE - DINING AND COOKING
Chefs’ Collections Editors’ Collections Recipes Selected Recipes 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 ...
From diningandcooking.com


POACHED FISH CHANTERELLES RECIPE | THOMAS SIXT FOODBLOG
Refine the chanterelles stock with butter, season to taste with salt, pepper, nutmeg and a little chilli. Put the cod fillets seasoned with salt and pepper into the boiling chanterelles stock. Cover the pan with lid, remove from heat source and poach the cod for 4-6 minutes (simmer below boiling point).
From thomassixt.de


COD WITH CHANTERELLES AND PARSLEY SAUCE RECIPE - NYT ...
Nov 15, 2017 - 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. Nov 15, 2017 - Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar You ...
From pinterest.co.uk


COD IN A CREAM PARSLEY SAUCE RECIPE - BECHAMEL FISH - YOUTUBE
Buy us a cup of coffee.Thank you all so much for watching our recipe videos and supporting our channel.If you would to further support and help us continue m...
From youtube.com


COD WITH CHANTERELLES AND PARSLEY SAUCE - PINORIA ...
Dec 6, 2014 - How to make Cod With Chanterelles and Parsley Sauce. Dec 6, 2014 - How to make Cod With Chanterelles and Parsley Sauce. Dec 6, 2014 - How to make Cod With Chanterelles and Parsley Sauce. Pinterest. Today. Explore. Log in. Sign up. Explore • Food And Drink • Special Diet • Healthy Recipes • Vegetarian Fast Food. ...
From pinterest.ca


COD WITH CHANTERELLES AND PARSLEY SAUCE - PINORIA
2021-10-12 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 ...
From pinoria.com


COD WITH CHANTERELLES AND PARSLEY SAUCE RECIPES
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 ...
From tfrecipes.com


COD IN PARSLEY SAUCE RECIPES
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 ...
From tfrecipes.com


GARLIC CUSTARD WITH CHANTERELLES AND PARSLEY SAUCE
4 cups coarsely chopped fresh parsley leaves and stems, plus additional sprigs for garnish 1 Tbsp. butter 1 ⁄ 2 lb. chanterelles or other mushrooms Instructions. Preheat oven to 350°. Cut 3 ...
From saveur.com


COD WITH CHANTERELLES AND PARSLEY SAUCE - PLAIN.RECIPES
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.
From plain.recipes


COD WITH CHANTERELLES AND PARSLEY SAUCE RECIPE | RECIPE ...
Apr 18, 2016 - 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. Apr 18, 2016 - Chanterelles are extremely costly, but they are very light, so you get a lot of volume for your dollar You ...
From pinterest.ca


Related Search