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 Β 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:Β
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 purΓ©e). 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, Β place cod on the top. Serve.
Bon Apetite and Happy September!
