Wednesday, September 29, 2010

Easing Into Fall - Black Cod with Chanterelle Mushroom Ragout

Just as I was beginning to accept the fact that it was fall, and that the Bay Area had completely skipped summer...the heat wave came. You will not hear me complaining about this: bring on the tubing and camping trips! Finally!!! As long as the temperature stays above 80, you'll find me by the water. Hello Russian River! I've missed you! I'm already planning my Sunday getaway. Everyone here is moaning about the heat. What's wrong with you people?! Break out the fans, sprinklers and sunscreen! It's so funny...this is my 7th October in the Bay Area...every October, I'm sure the temperature will drop, and the rain will start...and every October, I'm wrong. Thank god.

My trip to the Farmer's Market this weekend left me with the ingredients for a very fall like dish. Like it or not, I had to turn on the oven in this heat to make this dish I'd been thinking about all last week. Black cod with Chanterelle Mushroom Ragout. Garlic, shallots, chanterelles and white wine...on top of Black Cod. It just sounded perfect. The only possible way I could ease into fall. Now I've thrown the windows open and am taking a few cold showers...but still. It's worth it, to be able to cook my own lunch on a weekday, and enjoy a long awaited summer day. And to top it off, it was easy. Amazingly simple. Simple enough to become a weekday staple...

Black Cod with Chanterelle Ragout

adapted from Bon Appetit

3 tbsp butter
4 tbsp extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1 medium shallot, sliced thinly
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 tsp grated lemon peel
1 tsp fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tbsp dry unseasoned breadcrumbs
2 tbsp freshly grated Parmesan cheese

Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic, shallot, and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.

Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.

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