Cod in the Normandy peasant style

This recipe takes a little time (because of the need to cook the mussels).  It does, however, make an extremely tasty dish and is well worth while.

Preparation Time: 20 Mins

Cooking Time: 35 Mins

Total Time: 55 Mins

Ingredients

For 2 servings…

450 gms          Mussels     

450 gms          Cod         

30 gms            Butter       

60 ml              Cider        

110 gms          Mushrooms  - sliced  

1                    Shallot  - chopped finely         

                      Pepper      

                      Salt          

110 ml             Cream  - double      

60 gms            Shrimps  - cooked   

To prepare the mussels

1                    Shallot  - sliced       

1 clove            Garlic  - bruised       

30 gms            Butter       

½ glass           Wine  - dry white     

10                  Peppercorns           

1 sprig            Parsley     

To serve

                      Parsley  - chopped    

Method

To prepare the mussels…

Wash the mussels them and scrap them carefully.

Fry the sliced shallot and bruised garlic in the butter until the shallot has gone clear.  Add the wine, peppercorns and parsley.  Bring to the boil and put in the cleaned mussels.   As they open, take them out and discard the empty half-shells.  Also discard any that do not open.  Do not cook them more than is necessary for them to open, otherwise they will shrink. Reserve the cooking liquid.

To cook the cod…

Divide the cod into two pieces.

Grease an ovenproof dish about the size of the cod with half the butter and place the cod in it.  Pour the cider over it.  Fit the mushrooms and shallot into the gaps.  Season well and pour half the cream over it.  Strain the mussel liquor over the cod.  Dot with the reaming butter.  Put the dish into an oven, preheated to 200°C, until the liquid begins to boil.  Then lower the heat to 170°F, cover with foil and leave for 15 minutes until the cod is cooked.

Just before serving, bring shrimps and mussels to the boil in the remaining cream and pour over the cod.  Correct the seasoning of the sauce.  Sprinkle with parsley and serve in the cooking dish with boiled potatoes, or good bread.

Wine recommendations

A fairly light white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Jurançon sec

     Mâcon

     Quincy

     Riesling