40min 4 ppl
Cod Fricassée with Mushrooms and Cream
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 11 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 42g
Carbs 7g
Fats 34g
About this dish
Searing the cod in clarified butter before building the sauce in the same pan captures the fond — the single step that elevates this classic Norman fricassée from poached fish in cream to something genuinely deep and savoury, with chestnut and shiitake mushrooms, white wine and a touch of tarragon.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Chestnut mushroomswiped clean and thickly sliced400 g
- Shiitake mushroomsstems discarded, caps thickly sliced100 g
- Shallotsfinely diced2 medium
- garlicfinely sliced3 cloves
- Flat-leaf parsleyfinely chopped1 tbsp
- Tarragonleaves finely chopped1 tbsp
- Lemonzested and cut into wedges for serving1 whole
Fish & Seafood
- Cod filletsskin-on, pin-boned, patted dry4 x 180g
Dairy & Eggs
- Double cream300 ml
- Clarified butter2 tbsp
- Unsalted butter20 g
Tins & Jars
- Fish stock150 ml
Spices & Seasonings
- Flaky sea salt and white pepper1 to taste
Oils & Condiments
- Dry white wineMuscadet or Chablis200 ml
- Dijon mustard1 tsp
Utensils
- Meat thermometer
- Wide heavy-based sauté pan
Method
1
Season the cod fillets generously on both sides with flaky salt and white pepper. Measure out the wine, fish stock and cream. Have all mushrooms, shallots, garlic, herbs, lemon zest and mustard prepared and close to hand.
Approx. 5 minutes
2
Heat the clarified butter in a wide, heavy-based sauté pan over high heat until it shimmers and just begins to smoke. Place the cod fillets skin-side down, pressing gently for the first 10 seconds to prevent curling. Sear for 3–4 minutes until the skin is deep golden and releases cleanly from the pan.
Approx. 4 minutes
3
Flip the fillets and sear the flesh side for 1 minute, then transfer to a warm plate. The cod should not yet be fully cooked through — it will finish in the sauce. (Target internal temperature: 63°C — use a meat thermometer to confirm doneness when returned to the sauce.)
Approx. 1 minute
4
Reduce the heat to medium. Add the unsalted butter to the same pan and, once foaming, add the shallots with a pinch of salt. Cook for 3–4 minutes, stirring frequently, until softened and translucent but not coloured.
Approx. 4 minutes
5
Add the garlic and cook for 1 minute until fragrant.
Approx. 1 minute
6
Increase the heat to medium-high and add all the mushrooms in a single layer. Cook undisturbed for 3 minutes until deeply browned on one side, then toss and cook for a further 2 minutes. Season with salt and white pepper.
Approx. 5 minutes
7
Pour in the white wine, scraping up all the fond from the base of the pan. Cook for 3–4 minutes until the wine has reduced by two-thirds and the sharp alcohol aroma has mellowed.
Approx. 4 minutes
8
Add the fish stock and reduce for 2 minutes until the liquid is slightly syrupy.
Approx. 2 minutes
9
Stir in the double cream and Dijon mustard. Simmer gently for 4–5 minutes, stirring occasionally, until the sauce coats the back of a spoon.
Approx. 5 minutes
10
Nestle the seared cod fillets skin-side up back into the sauce. Spoon the sauce over the fish and cook on a low simmer for 3–4 minutes until the cod is just cooked through and reads 63°C on a meat thermometer.
Approx. 4 minutes
11
Remove from the heat and stir in the lemon zest, parsley and tarragon. Taste and adjust seasoning. Serve immediately from the pan with lemon wedges alongside.
Approx. 2 minutes
