RESTAURANT RECIPE: SEARED COD W/ MAITAKE MUSHROOMS

Eating Fabulously, Christopher Stewart, cod, mushrooms, potatoes, recipe

Once again, I ponder over another dinner special to run at the restaurant for the night. With a abundance of fresh market cod fish and some sexy  maitake mushrooms...here is what my thoughts created, and its easy for you to make at home, Im always thinking about you fabulous eaters!


SEARED COD WITH FINGERLING POTATO HASH AND MAITAKE MUSHROOMS

Fresh cod, filleted, skinless and boneless (portions depend on how many people you are feeding)
1/2lb fingerling potatoes, blanched, cooled and cubed
1lb maitake mushrooms, cleaned and trimmed
2 shallots, peeled and minced
4 garlic cloves, peeled and minced
1/2 bunch parsley, washed, dried, and chopped
Butter
Wondra flour
Canola oil
salt-n-pepper

Heat a skillet with about a ounce of canola oil to smoking point. Season cod fillet with salt and pepper on both sides and dust with wondra flour. Once evenly coated with wondra, place cod fillet in hot pan and sear one side until golden brown. When brown remove from heat, but do not flip over to brown other side. In your second skillet, heat oil and add cubed fingerling potatoes. Cook until brown and slightly crispy. Add half of the garlic, season with salt and pepper and add parlsey, tossing to coat all the potatoes. Place cod back on the burner, flip and sear the other side.  In your third and final skillet, heat a small amount of oil to smoking point. Add in cleaned and trimmed maitake mushrooms and toss quickly, adding minced shallots, butter, and salt and pepper.  To plate, place fingerling hash in the center of the plate, sitting seared cod on top, and a spoonful of mushrooms on top of cod.

1 comment

  1. This looks delicious. Definitely going on my list of things to cook next week.

    ReplyDelete

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