Steamed cod with mushroom broth
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.
