Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves RecipeOrigin: Britain Period: Traditional |
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It is unfortunate that wild garlic (ramsons) and horn of plenty mushrooms are available at opposite ends of the year, however judicious freezing and preserving means that these two ideal partners can be enjoyed together and make and excellent accompaniment to fresh line-caugh spring cod. Ingredients:
4 firm, fresh, cod fillets 
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Preparation:Method:Combine the lemon juice, parsley, mint and olive oil in a small bowl then season with salt and black pepper. Brush the cod with the oil mix then place in a roasting pan and spoon the remaining mix over the top. Transfer to an oven pre-heated to 220°C and bake for about 15 minutes, basting the fish frequently. The fish is ready when it flakes easily with a fork. As the cod is baking melt the butter in a pan and use to fry the leeks and garlic. After about 2 minutes add the mushrooms and cook over medium high heat until the mushrooms release their juices and the liquid evaporates. At this point add the wild garlic leaves, wild for 2 minutes then take the pan off the heat and add the crème fraîche. Return to the heat and allow to heat through gently then season with salt and black pepper. Arrange the mushroom sauce on plates and sit the cod fillets on top before serving. |
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