Main courses/ Autumn

Steamed cod with mushroom broth

Steamed cod with mushroom broth

Serves: 4
Preparation: 30 minutes (Cooking: 15-20 minutes)

Ingredients

  • 4 pieces of cod, boned but not skinned (approximately 170 g per person)
  • 1 l chicken stock or 1 l oxtail double consommé
  • 40 g spring onions, finely chopped
  • 40 g coriander leaves, finely chopped
  • 100 g black trumpets
  • 200 g small girolles
  • 200 g chanterelles
  • Salt and freshly ground black pepper

Instructions

1

Clean and wash the black trumpets.

2

Blanch in a small amount of boiling water for 2 minutes.

3

Trim and chop using a large knife.

4

Set aside.

5

Clean and wash the girolles and chanterelles.

6

Dry them and mix with the black trumpets.

7

Wash the spring onions and chop finely.

8

Bring the chicken stock to the boil in a saucepan, add the mushrooms and simmer for 5 minutes.

9

Season the cod with salt and pepper, place in a casserole dish and cook in a steam oven at a low temperature (70°C) or in a steamer.

10

Remove the skin before serving.

11

Place the fish in deep plates and pour in the hot mushroom broth.

12

Sprinkle with coriander and spring onions.

13

Serve immediately.

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