Porcini Crusted Cod With Thyme Butter Sauce Recipe 425 Food

PAN-FRIED COD RECIPE - (3.8/5)

Steps:

• Preheat large sauté pan on medium. Dip fish in flour (coating both sides), then dip into egg mixture (allowing excess to drip off), and coat with panko. Place oil in pan, then add fish; cook 4-5 minutes on each side or until crust is golden and flesh is flaky. Drain on paper towel and season with salt and pepper. Serve with lemon, if desired. Other Preparation Methods Sauté: Preheat large sauté pan on medium. Place 2 tablespoons garlic herb butter in pan, then add fish; cook 2-3 minutes on each side or until opaque and separates easily. Squeeze lemon juice over fish. Bake: Preheat oven to 400°F. Place 1 1/2 lb cod in foil pouch with 1 tablespoon butter, 1/4 teaspoon salt, 1 tablespoon chopped parsley, and 1/2 cup diced tomatoes. Bake 8-10 minutes or until opaque and separates easily.

PORCINI-CRUSTED COD WITH THYME-BUTTER SAUCE RECIPE - (4.2/5)

Steps:

• Place mushrooms in a spice grinder or food processor, and pulse until finely ground. Sprinkle cod with ground mushrooms, salt, and black pepper. Heat oil in small skillet over medium-high heat. Add cod and cook, turning once, just until opaque in center, about 6 minutes. Transfer cod to plate. Add wine, broth, and thyme to skillet; bring to boil and cook, stirring constantly, until reduced to 1 tablespoon. Remove skillet from heat and swirl in butter. Pour sauce over fish and serve immediately.

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

CLASSIC FILET WITH PORCINI-MARSALA PAN SAUCE

Steps:

• Combine the dried porcini mushrooms and chicken stock in a small saucepan. Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes. Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan. Slice the mushrooms into strips and set aside.
• Thoroughly pat the steaks dry with a paper towel. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Drizzle a light coating of oil over each side of steak. Sprinkle the steaks generously with salt and pepper. Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F. Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks.
• Place the steaks in the pan, leaving room in between each steak. Cook the steaks without moving for 3 minutes. Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium. Remove the steaks to a plate and cover loosely with foil. Let the steaks rest for at least 5 minutes while making the pan sauce.
• After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots. Cook for 3 to 5 minutes. Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan. Bring the sauce to a boil and reduce by half. Turn off the heat and whisk in the butter until it is melted and sauce has thickened. Add the thyme and season with salt and pepper.
• Spoon sauce over steaks, top with the chopped chives. Serve immediately with the Potato Fennel Puree.
• Place the fennel and potatoes into a medium saucepan and cover with the milk and cream. Add the bay leaf and season with a good amount of salt. Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes.
• Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon. Transfer them into a food processor, add the butter and start the pureeing process. Add just enough of the cooking liquid until the puree becomes smooth and creamy. Season with more salt and pepper.

PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE

Steps:

• Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
• Heat oven to 350°F with rack in middle.
• Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
• Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
• Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
• Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
• Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
• Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
• Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
• Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
• Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

PORCINI BUTTER

Steps:

• Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
• In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
• Variations:
• Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
• • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
• • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
• • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)

SAUTéED COD WITH PEA CREAM RECIPE - (4.4/5)

Steps:

• Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10-inch skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and black pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée 3/4 cup peas, half-and-half, salt, and black pepper in a food processor; transfer to a 2-quart saucepan and keep warm over low heat. Heat oil in a 12-inch skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill.

CRUNCHY PECORINO BAKED COD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place cod fillets on a paper towel. Place another paper towel over top, and press until fillets are thoroughly dried. Season both sides of each fillet with salt and pepper and place on the prepared baking sheet.
• Mix together bread crumbs, Pecorino Romano cheese, mayonnaise, butter, oregano, thyme, and Worcestershire sauce in a bowl until well combined. Season to taste with salt and pepper. Spread a generous amount of topping over each cod fillet.
• Bake in the preheated oven for 8 to 10 minutes. Switch to broil and broil until topping is browned and cod flakes easily with a fork, 2 to 3 minutes. Serve immediately.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.