Early autumn is my favourite part of the year for tree reasons: my birthday, mushroom season and start of the soup season. I will be soon enjoying Spanish weather, celebrating my birthday and drinking cava but just before I go I would like to cook something with forest mushrooms already. This recipe is very easy put packed with some really nicely combined flavours. Please try and let me know what you think!
For the white bean puree
2x 400 g tins butter bean, drained and rinsed
2 tbs lemon juice
2 small cloves garlic pressed
8 tbs olive oil
2 tbs creme fraiche
1/2 tsp rosemery leaves chopped
For the mushroom:
1 tbs olive oil
300 g girolles (cleaned)
few drops of lemons juice
1 tsp finely chopped parsley
Note:
Mushrooms must be cleaned thoroughly before cooking, or else they are liable to have a gritty texture. Pick them over, removing any debris from the forest or woods using your fingers, then brush clean.
For the cod:
4x pieces of cod 100-120g
4 tsp vegetable oil
Method:
1. Blitz the beans with the garlic, creme fraiche, rosemary, lemon juice, some seasoning and 8 tbsp olive oil (or enough to make it a smooth purée). Tip into a saucepan to gently heat.
2. Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don’t move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
3. When fish is cooking warm a medium-large frying pan (preferably non-stick) over a medium heat, then add the olive oil. Once the oil is hot, add the mushrooms and cook for a couple of minutes; shake the pan once or twice but do not stir as this encourages them to emit water. Now add the lemon juice, a generous pinch of salt and plenty of black pepper. Cook for a further minute or so, then stir in the chopped parsley. Taste and adjust the seasoning if necessary.
4. Arrange a purre and mushroom on a deep plate, place cod on the top. Serve.
Bon Apetite and Happy September!
