Recipes

Porcini dusted Cod w Asparagus puree

Cook Time

30 min

Total Time

50 min

Servings

4

Porcini dusted Cod w Asparagus puree

This dish is not hard to make it just has a few extra steps but they are worth it. Good protein and fiber here. Pair the buttery cod with a nice French Chardonnay. The porcini powder is not hard to find (Amazon). You can substitute the lobster stock for a vegetable stock but the lobster stock does add to the flavor and umami of the dish. Tarragon as a garnish really finishes the dish nicely. 

Porcini dusted Cod w Asparagus puree

This dish is not hard to make it just has a few extra steps but they are worth it. Good protein and fiber here. Pair the buttery cod with a nice French Chardonnay. The porcini powder is not hard to find (Amazon). You can substitute the lobster stock for a vegetable stock but the lobster stock does add to the flavor and umami of the dish. Tarragon as a garnish really finishes the dish nicely. 

Servings

4

Total Time

50 min

Ingredients 


For the asparagus puree:

5 jumbo asparagus

3 tablespoons unsalted butter

¼ teaspoon lemon juice


For the shiitake mushrooms:

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

1 small shallot, peeled and minced

2 cloves garlic, peeled and minced

1 cup shiitake mushrooms, sliced

 ½ cup English peas, blanched 

Salt and pepper to taste 


For the lobster emulsion:

1 cup reduced lobster stock

3 tablespoons unsalted butter

Juice of ½ lemon

¼ teaspoon cayenne pepper

Salt to taste


For the cod filets:

4 6-ounce cod filets

2 tablespoons porcini powder

2 tablespoons canola oil

Salt and pepper to taste

For the garnish: + sprigs tarragon

 


Directions:


For the asparagus purée: 

Bring a saucepan

of salted water to a boil. 

Add the asparagus; cook until tender

and drain. 

Place the asparagus, butter, and lemon juice in a blender and purée until smooth. Set aside, keeping warm.


For the shiitake mushrooms: 

In a sauté pan, heat the extra virgin olive oil and butter. Add the shallot and

garlic and cook until translucent. 

Add the mushrooms and peas and cook until tender, about five minutes. 

Season and set aside, keeping warm.


For the lobster emulsion: 

In a sauté pan, bring the lobster stock to a boil. Add the butter, lemon juice, and cayenne pepper. With a hand-held immersion blender, purée the mixture until emulsified. Season with salt and set aside, keeping warm.


For the cod filets: 

Season the filets with salt and pepper and dust with the porcini powder.


In a sauté pan, heat the canola oil. 

Sear the filets on both sides until desired doneness.


To serve: Spoon a portion of the asparagus purée in the center of a plate and arrange the shiitake mixture on top. Place a cod filet on top of the mushrooms and spoon the lobster emulsion around the plate. Garnish with a sprig of tarragon.

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