Plat
Cod with Chanterelles
40 minPour 2Nutri-Score B€€€
B
40 min
40 minCod with Chanterelles
ce qu’il vous faut
Ingrédients
cod fillet (skinless, boneless, patted dry)Poissons400 g
chanterelle mushrooms (cleaned, trimmed, larger ones halved)Fruits et légumes300 g
butter (divided)Produits laitiers40 g
shallot (finely chopped)Fruits et légumes1 morceau
garlic (clove, minced)Fruits et légumes1 morceau
olive oilÉpicerie15 ml
thyme (sprigs, leaves picked)Épices2 morceaux
parsley (chopped)Fruits et légumes10 g- lemon juice (freshly squeezed)Fruits et légumes15 ml
saltÉpices4 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
381kcal
- Glucides
- 7 g
- Protéines
- 41 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Poêle
Sauteuse
Spatule
Pince de cuisine
pas à pas
Préparation
- Étape 1
Prepare the ingredients
- Pat the cod fillets dry and season with salt and pepper.
- Clean the chanterelles, trim the stems and halve any large ones.
- Finely chop the shallot, mince the garlic and pick the thyme leaves.
- Étape 2
Sear the cod
- Heat the olive oil and a knob of butter in a frying pan over medium-high heat.
- Place the cod fillets in the pan and sear until golden underneath.
- Flip the fillets, add the thyme and baste with the foaming butter until just cooked through.
- Transfer the cod to a plate and keep warm.
- Étape 3
Cook the chanterelles
- Add the remaining butter to the pan and sauté the shallot and garlic until fragrant.
- Add the chanterelles and cook over high heat until golden and their moisture has evaporated.
- Season with salt and pepper, then deglaze with the lemon juice.
- Étape 4
Plate and serve
- Return the cod to the pan or plate the fillets with the chanterelles alongside.
- Spoon the pan juices over the fish and scatter with chopped parsley.