Roasted Cod with Mushrooms, Swiss Chard and Parsley Milk
Looking for a fish recipe for the holidays? Look no further than this stunning dish!
Ingredients
- 1 green onion, chopped
- 1 garlic clove, chopped
- 2 tbsp butter
- 2 cups (500 ml) milk
- 2 cups (70 g) flat-leaf parsley leaves and stems
- 2 tbsp dried bolete mushrooms (half of a 14 g package), ground to a fine powder
- 2 tbsp Parmesan cheese, freshly grated
- 2 tbsp butter, softened
- 1 ½ lb (675 g) fresh cod fillets, without skin, cut into 4 pieces
- 8 red Swiss chard stalks with leaves, leaves removed from the stems
- 1 tbsp (15 ml) olive oil
- 1 garlic clove, chopped
- 1 recipe celeriac purée, hot
Instructions
- In a small pot over medium heat, cook the green onion and garlic in the butter for 3 minutes. Add the milk and cook for another 5 minutes. Add the parsley and cook 1 minute longer. Remove from the heat.
- In a blender, purée the parsley milk until smooth. Season with salt and pepper. Strain through a sieve. Return to the pot and keep warm.
Looking for a fish recipe for the holidays? Look no further than this stunning dish!