Once again, we're doing the Morel thing. Just like the 3 days before, these recipes are part of the Marx Foods Morel Recipe contest, in which I received a package of dried morels from Marx to play around with in hopes of creating something delicious.
Morels, like most fungi, lends its depth of flavors very well with fish. Today we're using some sexy, silky Black Cod I picked up at the market this week, and pairing the morels with some other great seafood background singers... Saffron and Citrus. It's a simple recipe that will earn you cheers and ticker tape parades (Hell, I bet they'll even write sonnets about you) when you serve it to your guests or family.
Black Cod Filletswith Saffron, Morels and Citrus
Serves 2
Ingredients
2 - 6 Ounce Black Cod Fillets - Skin Removed
1 Tablespoon Light Oil
Salt / Pepper to Taste
For the sauce:
2 Tablespoons Butter
1/2 Cup Orange Juice
1/2 Teaspoon Orange Zest
1/2 Cup Chicken Stock
6 Morels (Fresh or re-hydrated)
1 Scallion
1 Shallot - Minced
8 (or so) Saffron Threads
Salt / Pepper to Taste
Medium Saute Pan
Small Sauce Pan
Prepare the sauce first:
- Melt the butter in the sauce pan with the minced shallots - saute until translucent
- Slice the morels into rings and add to the pot
- Add the orange juice, stock and saffron threads and bring to a boil
- Reduce to low and simmer for 15 minutes
- Mince the scallion and add it and the orange zest to the sauce just before serving over the fish
Prepare the Cod:
- Heat the saute pan over medium high heat
- Season each side of the fillet with salt and pepper
- Add the oil to the pan and wait until it shimmers
- Sear the fish on each side for 3 to 4 minutes
- Immediately transfer to a serving plate, place the sauteed morels on top and and ladle the sauce over the cod.
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