Cod with mushroom cream sauce and parsnip puree
Golden-brown pan-fried cod with a creamy mushroom sauce and velvety parsnip puree, for 2 people. Pour Cognato Chenin Blanc alongside.
The crisp acidity of this South African white wine cuts through the cream and keeps the fish fresh. Prefer no wine? København Kombucha Hidcote Blue (0.0%) brings ginger and apple to the earthy mushrooms.
Updated on 9 October 2026
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.
