Pan fried cod with butter bean puree and mushrooms

Pan fried cod with butter bean puree and mushrooms

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!

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