White wine to preflavor the fish (or sake if you don't have any wine)
Salt and pepper to preflavor the fish
a small amount of each
The mushroom cream sauce ingredients:
☆ White wine (or sake)
☆ Soy sauce
about 1/2 tablespoon
Sprinkle the cod with salt and pepper and white wine (or sake) to pre-flavor it.
Shred apart the shimeji mushrooms. Cut the onion into 1 cm or so thick slices. Slice the garlic too. Combine the ☆ ingredients.
Start cooking the cod filets on a fish grill. (I use an IH grill on the 'filet' setting for 13 minutes.) You may want to brush the grill with some oil beforehand to prevent the cod from sticking to it.
While the cod is cooking, make the sauce. Put the butter, olive oil and garlic in a frying pan. Stir fry until it's fragrant, taking care not to let it burn.
Add the mushrooms and onion and continue stir frying. When the mushrooms have browned a bit and everything has softened up, add the flour.
Lower the heat and stir fry until the mixture is no longer floury. Add the milk, the combined ☆ ingredients and some black pepper. Bring to a boil. When the sauce has thickened it's done.
Arrange the cooked cod filets on serving plates and pour the sauce over them. Top with some coarsely ground black pepper and parsley to taste and it's done.
The mushroom-rich creamy sauce and the tasty cod are a perfect match!
Story Behind this Recipe
I bought some good looking cod...but I don't have a big fish recipe repertoire. So I just tried making something that I thought would be delicious. I rarely go to a fancy restaurant since I have to take care of my children...so I just wanted to enjoy the atmosphere at least at home.
This is so easy! Please use white wine rather than sake if possible. Cooked cod falls apart easily, so brush some oil on your fish grill beforehand to prevent the cod from sticking to it, and it will be easier to remove intact. I do this very carefully with a spatula.