Cod with Mushroom Cap

Ingredients

• 400 g cod (frozen)
• 350 g mixed mushrooms (e.g., chanterelles, morels, porcini)
• 1 EL dried porcini (well soaked)
• 2 shallots
• 0.5 bunch dill
• Salt
• Pepper
• 0.5 TL chili powder
• 2 bulbs fennel
• 0.5 red bell pepper (cut into small cubes)
• 1 lemon (juice and zest)
• butter
• 100 g crème fraîche
• 100 ml whipping cream

Instructions

1. 1.

   Let the cod thaw. Clean and finely chop the mushrooms. Finely chop the soaked mushrooms. Peel and finely chop the shallots.

2. 2.

   Clean, wash, and cut the fennel into slivers. Blanch in boiling salted water for about 10 minutes. Drain and reserve the cooking liquid.

3. 3.

   Heat 1 EL butter, sauté the shallots, then add all mushrooms and cook while stirring. Just before the mushrooms start to release moisture, remove the pan from heat. Stir in crème fraîche and season with salt and pepper.

4. 4.

   Place the cod fillets in a greased baking dish and spread the mushroom mixture thickly over them. Bake in a preheated oven at 200 °C for 15 minutes.

5. 5.

   Meanwhile, heat 1 EL butter and sauté lemon zest and bell pepper cubes. Add cream and 150 ml of fennel cooking liquid, bring to a boil. Season with chili powder and reduce by about half. Adjust with lemon juice, adding salt cautiously as the fennel water is already salty. Whip the mixture with an immersion blender.

6. 6.

   Carefully lift the cod from the dish onto four deep plates, place the fennel beside it, pour the sauce around it, and garnish with dill before serving.