Cooking School France

Cooking Vacations France

Cooking Classes France

Culinary Vacations France

Loire Cooking Vacations

Food and Travel France

French Cookery School

French Pastry Classes

France Gourmet Tours

Culinary Safari Tours


• 4x200g cod fillets
• Dijon Mustard
• 2 tablespoons mushroom duxelles
• 2 tablespoons tomato fondue
• 1 recipe soft herb crust
• 400ml fish stock
• 100ml olive oil
• 200ml white wine
To Serve

• 1 recipe white wine sauce
• 100ml double cream, semi whipped
• salt and freshly ground black pepper
• 4 tablespoons finely snipped chives

• Preheat the oven to 200°C/400°C/ Gas 6
• Smear each piece of fish lightly with mustard
• Then add layers of duxelles, fondue and soft herb crust
• Line a casserole with butter. Put the cod, and enough stock, oil and wine, mixed together, to cover the fish but not the topping. Bring to boil on top of the stove, and then place in a preheated oven for 5-7 minutes
• Heat the sauce gently, add the cream, blend quickly with a hand blender, season, then add chives at last moment.
• To serve, put cod on each plate with sauce around it.

Sid’s Note
Good accompaniments are noodles or spinach

Related Recipes
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search