• 674e5384a4ea97edc284778b0a8c39c8

Seared Cod With Crispy Maitake Mushrooms

A special I ran in the restaurant that I made easy for the at home chef.

Prep
Cook
Serves 2people
Ingredients
2
pieces Fresh Cod Fillets, boneless
1/2
lb Fingerling Potatoes, blanched, cooled, and chopped
1
lb Maitake Mushrooms, cleaned and trimmed
2
Shallots, peeled and minced
4
Garlic Cloves, peeled and minced
1/2
bunch Parsley, washed, dried, and chopped
6
tbsp Butter
4
tbsp Wondra Flour
Regular flour can be substituted
Directions
1.
Pat cod fillets dry with napkins and season with salt and pepper.
2.
Place a large skillet on high heat, add a few table spoons of canola oil, and allow pan to begin to smoke.
3.
Coat seasoned cod fillets in flour, shaking off excess and place in hot pan, searing till brown but only on one side.
4.
When brown remove from heat, but do not flip over to brown other side. In your second skillet, heat oil and add cubed fingerling potatoes.
5.
Cook until brown and slightly crispy. Add half of the garlic, 3T. of butter, and season with salt and pepper and add parlsey, tossing to coat all the potatoes.
6.
Place cod back on the burner, flip and sear the other side.
7.
In your third and final skillet, heat a small amount of oil to smoking point. Add in cleaned and trimmed maitake mushrooms and toss quickly, adding minced shallots, remaining 3T. butter, and salt and pepper.
8.
To plate, place fingerling hash in the center of the plate, sitting seared cod on top, and a spoonful of mushrooms on top of cod.

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