Porcini Mushrooms, Cured Ham, Verjus, Thyme
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.
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!