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.
– 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)
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.
fish and bechamel sauce is lush. and this looks real good too. so creamy and with mushrooms. i love! :)
I bet that creamy sauce really brought out the fish’s flavor.
I love this little mushrooms, I think they totally make a dish. Is it wrong that when I hear codfish I think of Peter Pan?
those mushroom topping looks so inviting and gorgeous! ;)
yum! White wine and cream is a sure winner- I agree that adding cheese to the sauce adds a orphm to it! =)
Omg this looks like something you’d see at a VERY high class, ritzy restaurant that would cost a fortune to order. The little mushrooms on top are cute (usually mushrooms are ugly, but those are cute. :lol: ), and your sauce looks lovely.
Thanks Hopping! :halo: As far as photography is concerned, I regard you as the pro, while I’m the noob. haha :D
Hi, I’ve been reading your entries for a couple of weeks. And yesterday I finally tried your recipe (this one). I went greedy and cook some pasta to go along with it. The effect was great, just add a bit more stock and whatever creaminess needed..
Thanks for your entries… love them…
Hi Shannon, so touched after I read your nice comment :halo: Glad you tried my recipe and liked it :-)
What type of cream did you use? Remember I wrote a post some time ago about cooking with cream in the UK versus Canada and how much trouble I have looking for double cream here. I wonder whether I will find similar cooking cream in Singapore. A brand and description will be really useful :)
Yes! I remember your post and had been on the hunt since. I used normal fresh cream for this dish. Not the double type. But I know where to get double cream in Singapore (and also the fancy types like half-and-half). Saw them at Cold Storage, Centrepoint. They stock all kinds of cream. But the price tag is hefty. If I’m not wrong, about S$8 for the small double cream I saw. But I read that it’s more to do with the terminology over here. According to this topic, “heavy cream, whipping cream and double cream” are apparently all the same. Heavy cream and whipping cream is easy to find in our supermarkets. So I wouldn’t pay the marked up prices to get “double cream” here :wink:
This looks so good! I always assumed creamy mushroom went with pork or beef but never saw it with fish. Thanks for this!
Thanks a lot for sharing the recipe and a fabulous photo. I’m sure have to try this recipe.