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Pan-Fried Cod with a Parsley Crust, Sautéed Girolles and Vermouth Sauce

Pan-fried cod topped with a parsley crust, served alongside sautéed girolle mushrooms and a rich, creamy vermouth reduction sauce.

DinnerSeafoodGourmetMushroomsCod
Estimated Nutrition
Calories
715.7
kcal / serving
2862.8 kcal total
Carbs
25.5g
per serving
102.1 g total
Fat
51.1g
per serving
204.2 g total
Protein
38.6g
per serving
154.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Unsalted Butter
for the sauce
225
ml
Double Cream
25
g
Unsalted Butter
for the mushrooms
GrainsCereals
140
g
Breadcrumb
Liquids
2
tbsp
Vermouth
liquid used for de-glazing
300
ml
Fish Stock
NutsSeeds
1
clove
Garlic
finely chopped
55
g
Flat leaf Parsley
fresh
2
tbsp
Flat leaf Parsley
finely chopped, for the mushrooms
OilsFats
6
tbsp
Olive Oil
Seafood
700
g
Cod Fillet
skin on, four fillets weighing approximately 175g each
Vegetables
2
piece
Shallot
finely chopped
100
g
Girolle Mushrooms

Method

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