Roast cod fillet with shellfish beurre blanc and wild mushrooms

March 26, 2013

Roast cod fillet with shellfish beurre blanc and wild mushrooms

By March 26, 2013

I love fish. I cook it not as often as I'd like, because my family doesn't really appreciate it. But today, I intented to cook healthy for Philips AirFryer contest on and followed a recipe I just found on a London chefs website. You may wonder how healthy is cooking with butter, but let me tell, you can't even tell it's there, as it is so fresh, delicious and full of life. 

p.s. I've just found out I won the contest with this recipe. Right on Saint Nicholas Day. Thank you!

  • Prep Time : 5 minutes
  • Cook Time : 20 minutes
  • Yield : 6
  • Allergens :
Nutrition facts (per portion) : 0: 300; 1: 10;



1. Slice the shallot finely and place in a saucepan with the white wine and the white wine vinegar. Reduce this liquid to 30 ml.

2. To make the beurre blanc, dice the butter up into small pieces and whisk into the reduction over a low heat, making sure that the butter emulsifies with the reduction rather than just melting. Add more butter once each piece has been incorporated. Continue until you have a smooth, glossy beurre blanc.

3. Add salt and a squeeze of lemon and then pass through a fine sieve to remove the shallots. Keep your beurre blanc at room temperature until you need it.

4. Wash the spinach leaves in plenty of cold water and remove any tough stalks. Finely chop the garlic.
Cook in a frying pan with a knob of butter and the garlic over a low heat until the leaves wilt. Season with salt and pepper and then drain off any excess water.

5. Prepare the mushrooms by washing and allowing them to dry on a cloth before cooking. Heat a frying pan over a high heat until the pan is very hot. Add a splash of olive oil and fry the mushrooms until golden brown.
Season with salt and pepper.

6. Preheat the oven to 200'C. Heat a frying pan over a high heat until the pan is smoking. Season the cod with salt. Add some sunflower oil and fry the cod flesh side down until it is golden brown. Transfer to the oven for 5 minutes until cooked through . Turn over once out of the oven and finish with a squeeze of lemon.

7. While the fish is in the oven, reheat your beurre blanc on a low heat and add the mussels, shrimps and mushrooms until they are heated through. Add the chopped chives at the last minute.
Serve the cod with the sauce and a bed of spinach.



Romanian translation