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Codfish poached in chanterelle stock

Codfish poached in chanterelle stock

Codfish poached in chanterelle stock
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Rezept drucken
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    20 minutes
    Codfish poached in chanterelle stock
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      20 minutes
      Ingredients
      • 4 small potatoes or 2 big ones
      • 50 g Butter
      • 1 onion
      • 1 garlic clove
      • 200 g chanterelles
      • a little sunflower oil
      • 100 ml white wine dry
      • 200 ml vegetable stock
      • a little parsley
      • 2 codfish fillet
      • salt
      • pepper
      • netmug
      • chilli pepper fresh
      Servings: servings
      Units:
      Recipe Notes

      Boil the potatoes with the skin in salty water. Then peel and season with butter, salt, pepper and netmug. Set aside and keep warm.

      Sear onion cubes and garlic in a buttered pan, add the cleaned and split chanterelles and let everything sauté.

      If the pan gets too hot, add some sunflower oil.

      Deglaze with white wine, add the vegetable stock and the finely cut parsley and boil.

      Refine the chanterelle stock with butter and season to taste with salt, pepper, netmug and a little chilli.

      Add the codfish fillets ( seasoned with salt and pepper) to the boiling chanterelle stock.

      Cover the pan with a lid, and remove it from the heat. Let the codfish poach for about 4-6 minutes (temperature should be lower than the boiling point of water).

      Serve the potatoes on warm plates, add the codfish, chanterelles and the stock. Serve quickly.

      Cooking tip:

      The recipe works also with salmon fillet, hake fillet, prawns and scallops.

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