Lazaro is back! If you don’t yet know his blog, Lazaro Cooks!, it is time to get to know him and to get to know him well! A delicious and innovative dude, Lazaro inspired enough top notch bloggers to win the Five Star Foodie’s Makeover Summer ’10. With his prize booty, Lazaro has been whipping up some mean black cod & wild mushroom dishes. When you are done reading below, be sure to check out his Lobster Mushroom Soup and his Black Cod two ways.
———-
Hello readers of the Marx Foods Blog, my name is Lazaro, I blog over at Lazaro Cooks! Here’s a post highlighting some of Justin’s great fungus products. The star of this show is hand-foraged fresh wild Chanterelles, which have a distinctive yellow color and are some of the best tasting and most sought after mushrooms in the world. In this dish I used them two different ways to maximize the chanterelle goodness.
Enjoy…
Pan-Roasted Sablefish with Chanterelles, Yukon Golds & Creme Fraiche
Chanterelle Puree:
2 cups fresh wild Chanterelle Mushrooms – cleaned & chopped
1 medium yellow onion – chopped
1 shallot – minced
3 tbs butter
2 tbs blended oil
Sea salt, white pepper
16 oz mushroom stock
1 cup white wine
In a saute pan over medium heat warm oil. Add the butter. When the butter melts and foams, add the chanterelles. Brown mushrooms. Add the onion and shallots. Cook for five minutes. Delgaze with the white wine. Reduce the wine by half. Add the mushroom stock. Season with salt & pepper. Cook for about 10 minutes.
Transfer to a blender. WHILE HOT puree until smooth. Strain through a fine mesh strainer.
Put some puree on the plate and top with the sauteed potato, chanterelle and shallot mixture. Top it off with the pan-roasted sablefish fillet, some creme fraiche, a drizzle of truffle oil and a pinch of fennel pollen.
That’s it for now…till we exchange a few words again…Peace!
—–
See what else Lazaro is up to on his blog, Lazaro Cooks!
___________
Browse More:
Black Cod Recipes
Chanterelle Mushroom Recipes
Fennel Pollen Recipes
Fish Fillet Recipes