Sunday Supper – Pan Roasted Cod with Chanterelle Mushrooms
If you have great ingredients, cook them simply and let the ingredients themselves shine. That’s what we have here for Sunday Supper. It’s pan roasted cod with sauteed chanterelle mushrooms. If you fish is of very high quality (which this was) and your vegetables are of high quality (c’mon…it’s chanterelles!), you know you’re in for a good meal.
The fish comes out perfectly moist, and basted with butter and thyme, tastes fantastic. The chanterelles are quickly cooked with olive oil, shallot, garlic, and thyme to help elevate it’s excellent flavor. For some freshness and some bitterness to cut through the richness of the fish and mushrooms, I’ve added some spinach that we grow at the house. It’s called “methi” and tastes like a bitter baby spinach – really great stuff!
The chanterelle mushrooms here are great. I was lucky enough to score some when I went over to Lazzaroli’s to get my fresh mozzarella (you have been there by now, right?).
These mushrooms are just brilliant – some of the best you can find. So when you are serving them for dinner, it’s something special. You can use the whole mushroom – stems and all and it’s a great substantial and meaty fungus! If you can’t find chanterelles, however, shittake, cremini, or even your regular white mushrooms will work here.
Pan-roasting is a great technique that I use often. You basically sear the cod on one side until it develops a nice crust. Then you flip it over, and stick it in the oven to finish cooking.
Pan Roasted Cod with Chanterelle Mushrooms (serves 2)
(recipe courtesy of Vivek Surti)
8 oz portion of cod (I like the thicker section, if you can get it), but into 2 4 oz portions
2 T butter
4 sprigs fresh thyme
5-6 oz chanterelle mushrooms
2 T minced shallot
1 clove garlic, minced
methi spinach for garnish, or other green (such as pea shoots, or baby spinach)
1/2 lemon, juiced
Kosher salt and freshly ground black pepper.
Preheat the oven to 425 degrees.
Get a pan over high heat and add a little bit of olive oil. Pat the cod dry with some paper towels and season with salt. Once the oil is smoking, lay the cod presentation side down and let sear for 3-4 minutes, until it’s nice and golden brown. Flip the fish. Add the butter and fresh thyme and baste the fish for about 10-15 seconds and then, put it in the oven. Let it cook for about 3 minutes in the oven and take it out. Baste the fish with the butter again and squeeze some lemon over the top. Take the fish out of the pan and let rest while you make the mushrooms. *NOTE: If your fish is not that thick, it will cook quicker. If it’s not cooked through, put it back in the oven for a minute or two.
For the mushrooms, heat another pan over medium high heat and add some olive oil. Add the minced shallot, garlic, and thyme and cook until the shallot is soft. Add the mushrooms and cook until they are golden brown, about 3 minutes. Add a few methi leaves to the mushrooms and let them wilt. Season with salt and pepper.
To plate, put some of the mushrooms on the bottom of the plate. Add the cod. Surround with the remaining mushrooms and top the whole thing off with some fresh methi leaves and some more lemon juice.
It’s a really simple dish to prepare and I think you’ll really enjoy it!