Ms.Charmi Naidu (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.
Ingredients
- 2nos Cod fillets, skinless
- 35 ml Olive oil
- 300 gms Fresh shiitake mushrooms, stemmed and thinly sliced
- 10 gms Kosher salt and freshly ground black pepper
- 5 gms Dried red chilli flakes
- 250 ml Vegetable stock or low sodium vegetable broth
- 22 gms cold butter
- 18 ml Fresh squeezed lemon juice from 1 lemon
- 4 sprigs Fresh parsley or chives, for garnish
Method:
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke.
- Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes.
- Transfer to a warmed serving plate and set aside.
- Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering.
- Add fish fillets and cook without moving until well browned on first side, about 3 minutes.
- Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
- In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice.
- Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.