Herb-crusted Cod Fillets

Ingredients

4 cod fillets, about 5oz each
sea salt and black pepper
2 tbsp Dijon mustard
olive oil, to drizzle

Herb Crust

2-1/2 oz white bread
3/4 oz slice of brioche
large bunch of parsley, leaves only
chopped handful of thyme, leaves only
3/4 cup freshly grated Gruyere (or Parmesan)
10 tbsp butter, softened to room temperature

Sauteed Chanterelles

1 tbsp olive oil
2 tbsp butter
few thyme sprigs
7oz baby chanterelles, cleaned and trimmed

Method

  1. First, make the herb crust. Remove the crusts from the bread and brioche, then tear into pieces. Whiz the bread, brioche, herbs, and cheese together in a blender or food processor for a few seconds until the herbs are minced. Add the butter and whiz to a bright green paste.
  2. Spoon the mixture onto a large sheet of plastic wrap. Use the plastic wrap to wrap the butter and shape it into a large log, about 2 inches in diameter.
  3. Holding both ends of the plastic wrap, roll the log on the counter to even it out. Chill for 1 to 2 hours until firm.
  4. Preheat the oven to 425°F (220°C).
  5. Trim the cod fillets and remove the skin and any pin bones with tweezers.
  6. Season and place, skinned side up, on an oiled baking sheet. Brush the fish with a layer of mustard. Cut thin slices from the herb crust and arrange these on top of the fish. (The remaining herb crust can be frozen for later use.)
  7. Bake for 4 to 6 minutes until the fish is opaque and cooked through.
  8. While the fish is cooking, prepare the sauteed chanterelles. Heat the olive oil and butter in a wide skillet until the butter begins to foam. Toss in the thyme and chanterelles with some seasoning. Cook over high heat for 3 to 4 minutes, tossing occasionally.
  9. Remove from the heat and keep warm.
  10. Place a herb-crusted fish fillet on each serving plate. Divide the sauteed chanterelles among the plates, drizzle with a little olive oil, and serve hot.

Makes 4 servings.

Source: Gordon Ramsay’s maze

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Baked Trout with Mushroom Masala

Ingredients

1 Saskatchewan Lake trout fillet with skin on
2 tbsp canola oil
1/2 tsp whole black mustard seeds
1/2 tsp cumin seeds
1/2 medium-sized onion, finely diced
1 tsp pureed garlic
1 tsp pureed ginger
1/2 tsp ground cumin
1/2 tsp ground coriander
pinch of turmeric
cayenne to taste
1 cup sliced mushrooms (white, crimini or porcini)
2 tbsp fresh cilantro, finely chopped
salt and pepper

Method

  1. Preheat the oven to 350ºF (180ºC).
  2. Heat the oil in a nonstick pan set over medium-high heat. Add the mustard and cumin seeds to the pan; wait for a crackling or popping sound, then add onions. Continue to cook until onions caramelize.
  3. Add garlic and ginger and continue to cook for 30 seconds.
  4. Add ground cumin, coriander, turmeric and cayenne to the pan and cook for 1 minute.
  5. Add mushrooms and cook until they begin to brown. Turn off heat and stir in cilantro.
  6. Place trout in a casserole dish and top with the mushroom masala. Bake in oven until cooked, about 15 minutes. Season with salt and pepper to taste. Serve hot.

Makes 1 serving.

Source: Flavour magazine

Sausage, Mushroom and Spinach Strata

Ingredients

1 tsp butter, plus extra for greasing baking dish
3/4 lb Italian sausages (about 3), casing removed and roughly chopped
1 lb mixed wild mushrooms, stems removed and sliced
8 green onions, white part only, thinly sliced (1/4 cup)
3 cups lightly packed fresh baby spinach
4 large slices 1/2-inch thick day-old sourdough bread
6 eggs
3 cups milk
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp Worcestershire sauce
dash hot pepper sauce
2 cups shredded old cheddar cheese

Method

  1. Butter a (13-by-9-inch) glass baking dish and set aside.
  2. In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.
  3. Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.
  4. When ready to serve, heat oven to 180ºC (350ºF). Uncover dish and bake strata for 50 to 60 minutes or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.

Makes 6 to 8 servings.

Source: Dairy Farmers of Canada

Steamed Stuffed Mushroom

Ingredients

8 large open-cap mushrooms, peeled and cleaned
4 Tbsp whole wheat bread crumbs
4 scallions, chopped
1 ripe avocado, finely chopped
1 small red chili pepper, sliced
1 large tomato, seeded and chopped
2 tsp lemon juice
4 Tbsp freshly grated mozzarella cheese
1 Tbsp fresh cilantro, chopped

Method

  1. Remove the stalks from the mushrooms and chop finely. Stir into the bread crumbs, scallions, avocado, chili pepper, tomato and lemon juice, mixing well.
  2. Spoon the mixture onto the mushroom caps, piling up, pressing and shaping with a spoon, so the mounds hold together.
  3. Sprinkle the cheese on top, then the cilantro.
  4. Place the mushroom caps in the steamer top, cover with the lid, and steam for 10 minutes until tender. Serve with salad.

Makes 4 servings.

Source: Steam Cuisine

Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches