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Cod Fish with Creamy Mushroom Sauce
Cod fish with creamy mushroom sauce (served with grilled mini portebello mushrooms and tomatoes on vine)
This is a very simple and satisfying dinner. To me, it’s looks harder than it is to prepare this meal, for this really is a very easy recipe. I thought about making a creamy sauce because I had leftover cream from making my creamy spaghetti. The quantities for the broth, cream and cheese are based on my preferences and I didn’t really document it during cooking, but I think it’s still all right for me to post it because this is a really flexible recipe. Just adjust the amount of stock for the consistency, as well as the parmesan cheese & cream for the thickness to suit your preference. Start with smaller quantities so that you can always add more if you need, instead of the other way round.
Ingredients
(serves 2)– 2 pieces of cod fillets
– olive oil
– sea salt and freshly cracked black pepper
– a small knob of butter
– 80g hon shimeiji mushrooms, bottoms trimmed
– ¼ cup broth/water
– 1 tbsp white wine (optional)
– 1 to 2 tbsp fresh cream
– 1 to 2 tbsp grated parmesan cheese
– ½ tsp dried chopped dill (more if using fresh)Directions
1. Season the cod fish lightly with salt (rub) & black pepper.
2. Melt a knob of butter and spread it evenly on the saucepan (or use olive oil). Pan fry the fish, for a few minutes each side over medium fire till lightly browned, slightly flakey & surface slightly crisp. Set aside the fish.
3. To prepare the creamy mushroom sauce, melt butter in pan, saute the mushrooms for about 1-2 minutes. Then add some stock/water & white wine. Add fresh cream and grated parmesan cheese to get the consistency you want. Then add chopped dill and stir evenly. Pour the sauce over the cooked fish and serve immediately.
Note: For the side dish, I had tomatoes on vine and mini portebello mushrooms. I seasoned the mushrooms (stems removed) with salt and pepper, and cooked everything on the grill (for the mushrooms; both sides, for the tomatoes; just the bottom) for a few minutes.
Adding parmesan cheese to thicken the sauce (instead of just fresh cream alone) adds additional flavour to the sauce. I’m sharing my plate with Weekend Wokking (current theme: cheese) which is hosted by Health Nut this month.
Can i know what fresh cream you used for this recipe? What brand? Is it the same as whipping cream?
Hi Esther, sorry I can’t remember what brand, I think it says “pure cream” on the packaging and it’s from Australia. Pure cream usually has 35-56% fat, I don’t think it’s the same as whipping cream but I think you can substitute with wc for this recipe, no need to whip it.
i love creamy mushroom….anyway i love to cook also,so this is great..
What is Fresh Cream? any brands i can look out for in NTUC ?
sorry for my late reply. here’s a photo of the cream http://www.dairyaustralia.com.au/~/media/Images/Supply%20Chain/Dairy%20Products/AGDA/AGDA%202010/Bulla-Pure-Cream—285×285.ashx you can use any brand
What other types of fish can I use? Thanks. = )
use any type of your favourite fish fillet, such as halibut. I think even salmon will work.
Is it okay to use thickened cream instead of fresh cream
I encountered a problem in this recipe and hope you could help. My grated parmesan cheese would not dissolve in the sauce (it’s coagulated into large lumps instead). May I know what I can use instead of Parmesan cheese? .
By the way, I’ve tried a couple of other recipes you shared and my family loves them. Thanks!
Using freshly grated parmesan cheese (those shaved to thin flakes by a microplane), instead of the bigger pieces of pre-grated cheese, may help the cheese to melt better. Hope this helps.