Monday, January 7, 2008

Cod In A Lemon Cream Sauce

Cod In A Lemon Cream Sauce
4 Servings
Alex Urena

2 cups olive oil
3 cloves garlic, crushed
1 bouquet garni*  
4 5-ounce cod fillets
Salt and pepper
2 Tablespoons butter
1 pound spinach
½ pound mushrooms (Chef Urena uses a mix of button and shiitake)  
¾ cup creme fraiche
1 lemon, juiced
½ bunch parsley, chopped  *A bouquet garni is a small sachet of herbs wrapped in cheesecloth and tied together with string. Most include parsley, peppercorns, thyme and bay leaves.

In a deep skillet, heat the oil, garlic and bouquet garni to simmering. Season the cod with salt and pepper, and   immerse into the oil. Cook  over low heat for 5 to 7 minutes, or until cooked all the way through.

   Heat 1 Tablespoon butter in a skillet. Add the spinach, salt and pepper, and saute. Remove to a plate to keep warm.   Add the remaining Tablespoon butter, mushrooms, salt and pepper, and saute until soft.

   In a small saucepot, heat creme fraiche to boiling. Add salt and pepper, lemon juice, and parsley.

  To serve, place spinach and mushrooms on bottom of each plate, top with the cod, and drizzle with creme fraiche   sauce.

  Adapted by

Prep time: 10 minutes

Cook time: 15 minutes

  Round Out the Meal:
With steamed green beans.

  Kid Friendly:
Go easy on the garlic and parsley.

  Wine Pairing:
A Chardonnay.

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