Give fish dishes an extra boost of umami (the fifth basic taste) by adding mushrooms to the dish. Here they are both pan-fried and in a creamy mushroom soup, which serves as a sauce for the fish. Optionally blend the soup with an immersion blender just before serving, and enjoy the dish with good bread. 4 servings.
Ingredients
- 4 cod fillets of approx. 200 g each
- Oil for frying and deep-frying
- 100 g Jerusalem artichokes
- 250 g mixed mushrooms
- Butter for frying
- Fresh herbs for garnish, e.g. sorrel
- Salt and pepper
Mushroom soup
- 250 g mixed mushrooms
- 25 g butter
- 1 onion
- 1 clove of garlic
- 500 ml chicken stock
- 100 ml cream
- ¼ lemon
- Salt and pepper
Instructions
Place the cod fillets in a baking dish, brush them with oil, and bake at 180 °C fan / 200 °C conventional for approx. 12 minutes. Season with salt.
Scrub the Jerusalem artichokes clean, pat them dry, and slice them very thinly — ideally on a mandoline. Deep-fry in oil until golden and crispy. Drain on absorbent paper and season with salt.
Clean the mushrooms and cut any larger ones into smaller pieces. Fry in butter in a pan until they release their liquid and take on color. Season with salt and pepper.
Plate the cod in deep plates, pour the soup around it, and top with the fried mushrooms and Jerusalem artichoke chips. Garnish with fresh herbs.
Mushroom soup: Peel and chop the onion and garlic, and cut any larger mushrooms into smaller pieces. Sauté the mushrooms in butter in a pot until they release their liquid and take on color. Add a little extra butter if necessary, then add the onion and garlic and sauté further until the onions are translucent. Add the chicken stock, bring to a boil, and let it simmer for 10 minutes. Add the cream, blend the soup, and return it to the pot. Season to taste with lemon juice, salt, and pepper.
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