Baked Cod with Mushrooms and Jerusalem Artichokes
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Gastrotools
Recipes from professionals
Give fish dishes an extra boost of umami (the 5th 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.
Servings
: 4
servings
Ingredients
oil for frying and deep frying
100
g
Jerusalem artichokes
250
g
mixed mushrooms
butter for frying
fresh herbs for garnish, e.g. red sorrel
salt and pepper
250
g
mixed mushrooms
25
g
butter
1
onion
1
clove
garlic
5
dl
chicken stock
1
dl
cream
0.25
lemon
salt and pepper
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Instructions
Place the cod fillets in a dish, brush them with oil, and bake them in the oven at 180 degrees fan/200 degrees conventional oven for approximately 12 minutes. Season them with salt.
Step 1/3
Scrub the Jerusalem artichokes clean, pat them dry, and slice them very finely – optionally on a mandoline. Fry them in oil until they are golden and crispy. Let them drain on paper towels, and season them with salt.
Step 2/3
Clean the mushrooms, and cut any larger mushrooms into smaller pieces. Fry them in butter in a pan until they release liquid and take on color. Season them with salt and pepper.
Step 3/3
Arrange the cod in deep plates, pour the soup alongside, and top with fried mushrooms and Jerusalem artichoke chips. Garnish with fresh herbs.
Mushroom soup
Step 1/5
Peel and chop the onion and garlic, and cut any larger mushrooms into smaller pieces.
Step 2/5
Sauté the mushrooms in butter in a pot until they release liquid and take on color. Add a little extra butter to the pot if necessary, add the onion and garlic, and continue sautéing until the onions are translucent.
Step 3/5
Add chicken stock, bring the pot to a boil, and let it simmer for 10 minutes.
Step 4/5
Add cream, blend the soup, and pour it back into the pot.
Step 5/5
Season the soup to taste with lemon juice, salt and pepper.
