Cod with mushroom cream sauce and parsnip puree
Serves 2. Perfectly cooked cod fillet served with a creamy mushroom cream sauce and velvety parsnip puree. The earthy and full flavours of mushrooms and parsnips complement the delicate cod beautifully, while the fresh and fruity notes of the alcohol-free white wine Cognato Chenin Blanc ensure a harmonious coherence.
Ingredients
- 2 cod fillets
- 300g parsnips, peeled and cut into pieces
- 150ml cream
- 200g mushrooms, sliced
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 100ml vegetable stock
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation method
- Cook the parsnips in salted water until tender, about 15-20 minutes. Drain and puree with 100ml cream, 1 tablespoon butter, salt and pepper until smooth. Keep warm.
- Heat the olive oil and 1 tablespoon of butter in a pan over medium heat. Add the shallot and cook until soft. Add the mushrooms and cook until golden brown. Pour in the vegetable stock and simmer for a few minutes. Then add the remaining cream and let the sauce thicken. Season with salt and pepper.
- Heat a little olive oil in another pan over medium heat. Season the cod fillets with salt and pepper. Fry the fillets for 3-4 minutes on each side, or until cooked through and lightly golden brown.
- Spoon a portion of parsnip puree onto each plate. Place the fried cod on top and pour the mushroom cream sauce over the fish. Garnish with fresh parsley.
