Simmered cod cream
Sprinkle the cod fillet with salt and white pepper all over and sprinkle with flour. Cut the eringi into thin slices vertically.
Heat 1 tablespoon of olive oil in a frying pan and cook with the cod skin down.
If the skin is stiff, turn it over and wipe off any excess oil. Lower the heat, add [A] to remove the alcohol content, cover and steam for about 2.5 minutes.
After steaming, remove the lid, add the fresh cream, lightly simmer, and then remove the cod onto a plate.
Heat [B] in another frying pan, and when the garlic smells, add thinly sliced eringi and fry. Once the eringigi has browned, add [C] to blend the whole thing together.
Add the fried eringi to a frying pan from [4] and finish it in a sauce-like state. Add lemon juice to the aromatic flavor, pour it over a dish of cod and topped with Italian parsley to finish.
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- If
- 2 slices
-
- salt
- Small amount
-
- White pepper
- Small amount
-
- cake flour
- Appropriate amount
-
- Eringi
- 1 bottle
-
- Olive oil
- 1 tablespoon
-
[A]
- White wine
- 30cc
-
- Available from the commercially available Fume de Poissons
- 20cc
-
- Asatsuki small cut
- 1 tsp
-
- Italian parsley chopped
- 1 tsp
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[B]
- Olive oil
- 1 tablespoon
-
- Chop garlic
- 1/2 tsp
-
- Fresh cream
- 50cc
-
[C]
- salt
- Small amount
-
- Pick it
- Small amount
-
- butter
- 10g
-
- Italian parsley chopped
- 1 tsp
-
- Fruit tomatoes 2mm cubes
- 1 tablespoon
-
- Lemon juice
- 1/2 tsp
-
- Italian parsley for finishing, minced
- Small amount
