COD FILLET WITH ROASTED VEGETABLE RAGOûT
Steps:
- Preheat oven to 500°F.
- Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork.
- While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes.
- Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs.
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 CLAMS, CHANTERELLES, AND FREGOLA
Also known as sablefish, black cod thrives in the cold waters off the Pacific Coast, from California to Alaska. The fishery is managed sustainably, so many chefs have turned to black cod as a replacement for the more threatened Chilean sea bass. If you have ever had smoked sablefish in a New York delicatessen, you have eaten black cod. It is an oily fish, rich in heart-healthy omega-3 fatty acids. Chef Bruce Hill, who attended the 1998 Workshop, makes it the centerpiece of this inspired East-West seafood stew, which relies on fregola-a toasty, couscous-like Sardinian pasta-for texture and Japanese miso for flavor depth. Dashi is Japanese stock.
Yield serves 4
Number Of Ingredients 16
Steps:
- For the mushroom dashi: Put the shiitake and warm water in a small saucepan and let soften for 10 minutes. Add the soy sauce and mirin and bring to a boil over high heat. Remove from the heat and let steep for 20 minutes. Strain.
- Bring a medium pot of salted water to a boil. Add the fregola and boil until al dente. Drain.
- Heat the olive oil in a large skillet over high heat. Add the onion and fennel and sauté until softened and lightly caramelized, about 5 minutes. Add the chanterelles and season with salt and pepper. Sauté until they soften and color slightly, about 3 minutes. Keep warm.
- Season the cod with salt and pepper. Heat a cast-iron skillet over moderately high heat. Add the 2 tablespoons vegetable oil. When the oil is hot, put the fish in the skillet, interior side down. Sear until lightly browned in spots, about 2 minutes, then turn and cook until the flesh turns white and begins to flake, about 4 minutes longer.
- While the fish cooks, put the clams in a large pot and add the mushroom dashi. Bring to a boil over high heat, cover, and steam until the clams open, about 2 minutes. Discard any that fail to open.
- Ladle about 1/4 cup of the clam juices into a small bowl, add the miso, and whisk to blend. Return these juices to the clam pot, then gently stir in the onions, fennel, mushrooms, fregola, and cilantro. Taste and add a bit of lemon juice if desired.
- Divide the clams and vegetables among 4 warm bowls, making a space in the center for the fish. Place a cod fillet in the center of each bowl. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or a similarly full-bodied white wine with a silky texture.
RAGOUT OF PEAS AND CHANTERELLES
Provided by Melissa Clark
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Trim garlic head about 1 inch from top, exposing cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and wrap tightly with foil. Roast until cloves are soft and golden brown, about 1 hour. Unwrap, and allow to cool to room temperature. Squeeze roasted garlic out of bulb, and mix with 1 tablespoon olive oil. Set aside.
- Tear any large chanterelles into pieces, and reserve. In a large skillet, heat remaining olive oil, and saute leeks with salt and pepper until soft, about 5 minutes. Add chanterelles, and saute until tender, about 5 minutes. Add peas and a tablespoon of water if mixture looks dry. Cover pan, and cook over low heat until peas are just tender, about 8 minutes. Stir in roasted garlic mixture, and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 3 grams
More about "black cod with chanterelle ragout recipes"
BLACK COD RECIPES & MENU IDEAS | BON APPéTIT
COD ROULADE WITH CHANTERELLE MUSHROOMS RECIPE - LA CUCINA …
Web Nov 25, 2021 Method. 1. Cut the tail and the abdominal part of the cod fillet in order to obtain a sort of brick; open it like a book and chop up the clippings. Blanch the cabbage …
From lacucinaitaliana.com
From lacucinaitaliana.com
BLACK COD WITH CHANTERELLE RAGOUT - PINTEREST
Web Jun 15, 2016 - Here, chanterelles provide a delicate but satisfying topping for baked fish.
From pinterest.com
From pinterest.com
BLACK COD WITH CHANTERELLE RAGOUT | RECIPE | RECIPES, FOOD
Web Feb 15, 2012 - Black Cod with Chanterelle Ragout Recipe. Feb 15, 2012 - Black Cod with Chanterelle Ragout Recipe. Pinterest. Today. Watch. Explore. When autocomplete …
From pinterest.com
From pinterest.com
GRILLED BLACK COD WITH RED WINE-MISO BUTTER SAUCE RECIPE
Web Mar 21, 2017 Directions. In a skillet, boil the wine and shallot over moderately high heat until reduced to 1/4 cup, 10 minutes. Reduce the heat to moderate. Gradually add the …
From foodandwine.com
From foodandwine.com
BLACK COD WITH CHANTERELLE RAGOUT RECIPE | EAT YOUR BOOKS
Web Excellent technique for black cod with mushrooms. I used the chanterelles as called for in the recipe but did not use the parmesan and bread crumb topping--this Italian note does …
From eatyourbooks.com
From eatyourbooks.com
BLACK COD RECIPES - COOKEATSHARE
Web Black Cod with Chanterelle Ragout Recipe Reviews by ... Read helpful reviews of the recipe for Black Cod with Chanterelle Ragout, submitted by Epicurious.com members. …
From cookeatshare.com
From cookeatshare.com
10 BEST BLACK COD RECIPES FOR DINNER - INSANELY GOOD
Web Jul 9, 2023 10. Ginger Lime Black Cod. Give lemons the night off and try this stunning ginger lime black cod recipe. It’s light, bright, and easy to whip up in a hurry. You’ll need garlic, lime, cilantro, and ginger, along with the …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
ROASTED COD WITH CHANTERELLES | SAVEUR
Web Ingredients 6 Tbsp. extra-virgin olive oil 1 lb. (about 7 cups) fresh chanterelles, trimmed and quartered 2 large shallots, peeled and minced 2 cloves garlic, peeled and minced 1 …
From saveur.com
From saveur.com
THE DAILY MEAL
FOODCOMBO
CHANTERELLE MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
Web These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, …
From bonappetit.com
From bonappetit.com
SEARED SABLEFISH (BLACK COD) IN TOMATO AND SAFFRON BROTH WITH PAN ...
Web In a medium heavy-bottomed saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the garlic and shallot. Season generously with salt and pepper and …
From sitkasalmonshares.com
From sitkasalmonshares.com
BLACKENED COD WITH CORN MANGO SALSA RECIPE - CHISEL …
Web Jun 16, 2022 Instructions. In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub the seasoning into the fish, making sure it's entirely coated. …
From chiselandfork.com
From chiselandfork.com
SLOW-ROASTED BLACK COD WITH RED CHERMOULA RECIPE | BON APPéTIT
Web Jul 21, 2015 Step 2. Place fish in a 3-qt. shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining …
From bonappetit.com
From bonappetit.com
SALMON TROUT WITH CHARD, CHANTERELLE RAGOUT AND PAPPARDELLE
Web Preparation: Heat 1 tbsp butter of the butter in a saucepan and gently fry the shallot. Pour in the wine, bring to the boil, simmer for 1 minute to reduce, then add the vegetable stock. …
From falstaff.com
From falstaff.com
BLACK COD WITH CHANTERELLE RAGOUT - WAVERECIPES
Web Ingredients. 2 large black cod fillets with skin (about 2 pounds) 2 tablespoons dry unseasoned breadcrumbs; 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick …
From waverecipes.com
From waverecipes.com
You'll also love