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Roasted California Ling Cod

Porcini Mushrooms, Cured Ham, Verjus, Thyme

SERVES 4

  • 4 cod fillets, boneless and skinless 4 oz. each
  • 2 oz. white wine
  • 1 oz. butter
  • ¼ cup sliced onion
  • 3 oz. fresh porcini mushrooms, sliced
  • 2 oz. chicken stock
  • 1 oz. butter
  • 1 oz. olive oil
  • 1 bunch fresh thyme
  • 3 tbl finely chopped onion
  • 4 small slices cured ham, such as: serrano, procsciutto, jambon de bayonne
  • 1 oz. verjus
  • 4 oz. white wine
  • 1 oz heavy cream
  • 2 oz. butter

Preheat oven to 400 degrees. Toss porcini slices with chicken stock, olive oil, 1 oz. melted butter, chopped onion and 3 sprigs thyme leaves. Place on a sheet pan and cover with foil, place in oven. Cook for 20 minutes, uncover and let mushrooms brown for a couple minutes. Remove pan from oven and keep warm. In a shallow sided, oven proof pan, add sliced onion, 2 oz. white wine and 1 oz. butter top with fish fillets. Season fillets with salt. Place in oven and bake for 15 minutes or until firm and cooked. While fish roasts, place verjus, 4 oz. white wine in a saucepan and reduce to 2 oz. , add cream and reduce to 1 ½ oz. Next, swirl in butter and season with salt.

 

To Plate

Place a spoon of sauce on each plate and top with cod fillet. Place a few slices of braised porcini mushrooms on each fillet. Carefully roll up a slice of ham, do not compact the roll, keep it light. Sprinkle with thyme leaves and enjoy!