A Thousand Layers of Cod, Porcini Mushrooms and Eggplant
Tausend Blätter von Steinbutt, Steinpilzen und Auberginen is a recipe with fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 shallots
- 1 tsp butter
- 50 ml white wine
- 250 ml Beef broth
- 50 ml Heavy Cream (at least 30% fat)
- 1 tbsp chopped parsley
- 1 eggplant
- 2 large porcini mushrooms
- flour (for dredging)
- olive oil
- butter (for the pan)
- 400 g cod fillet (thin slices)
- Lemon juice
- Salt
- Pepper (freshly ground)
- parsley (for garnish)
Instructions
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1.
For the sauce, peel and finely chop the shallots, sauté in hot butter, deglaze with wine, then add broth and cream. Reduce until thickened. Wash, trim, and slice the eggplant into very thin rounds. Clean and slice the mushrooms similarly.
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2.
Preheat oven to 180°C (356°F) with both fan and top heating. Salt the eggplant slices, dredge in flour, and fry in hot oil until golden yellow. Do the same with mushroom slices. Drain on kitchen paper and keep warm.
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3.
Grease a baking tray with butter. Season the cod slices, drizzle with lemon juice, and arrange side by side on the tray. Bake at medium heat for about 3 minutes. Meanwhile, add parsley to the sauce, bring to boil, then blend with an immersion blender. Season with salt and pepper.