Cod fillets with truffle-scented mushrooms

I wanted to cook something more special ... tired of the tremendous heat we had in Madrid last week, I wanted to do something delicious but that did not involve being too hot in the kitchen. So I looked in my freezer and had some great cod fillets and a mix of mushrooms… This idea came to me right away! How would they combine? Well, great!

It is important that you let the cod fillets defrost progressively for 24-48 hours in the fridge, draining the water through a strainer or colander. Afterwards, we dry the loins well with kitchen paper.

To accompany the loins, we prepare a puree with mushrooms that I used frozen, but you can use fresh, especially now that mushroom season is approaching. In my case I used thistle mushrooms, boletus edulis and shitake mushrooms. But any mushroom that you like or have available will be fine too.

In addition, I decided to give this puree a more interesting touch by adding a thread of truffle oil. It is an oil that you will find in the gourmet area of ​​supermarkets, it is not very cheap compared to normal oil, but it is well worth it. It is used so little that it will last a long time, and you can use it in countless dishes: pasta, risottos, vegetables, eggs ...

And now, to finish, we have used a slice of red chili because at home we like a little spicy in our meals, but you can do without it. Or if you don't have chili, you can add a few drops of tabasco or use chilli / cayenne.

To cook the cod we can take advantage of the preparation of the puree for 25 minutes and cook our cod al varoma. Or if you prefer, you can do it grilled with a drizzle of oil or in the oven.

Cod fillets with truffle-scented mushrooms

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Juicy cod fillets with mushroom puree and truffle oil. A colorful, nutritious, low-calorie, low-fat dinner.

• Irene Arcas

• Kitchen: Modern
• Recipe type: Fish
• Calories: 220
• Rations: 4

• Cooking time: 33M
• Total time: 33M

Ingredients

• 500 g potatoes
• 300 g of assorted mushrooms
• 1 garlic clove
• 1000 g of water
• 50 g of milk (variable quantity)
• 30 g light margarine
• a splash of truffle oil
• shawl
• pepper
• nutmeg
• 4 desalted cod fillets of approx 120-150 g each
• 4 slices of lemon

Preparation

1. We put the water and a pinch of salt in the glass. We program 8 minutes, varoma temperature, spoon speed.

2. While we add pepper to the cod fillets, we place a lemon wedge on top of each one and a drizzle of oil. We wrap with silver foil and close well. We place them on the varoma tray.

3. We peel the potatoes and cut them into 1 cm thick slices. We place them in the varoma container together with the mushrooms and a clove of garlic.

4. When the time is up, we remove the cup and put the complete varoma on top. We program 25 minutes, varoma temperature, speed 1.

5. At the end of the time, we remove the varoma, discard the water and without washing the glass we put the mushrooms and garlic and crush 5 seconds, speed 5. We lower the remains of the lid and walls and add the potatoes, a pinch of salt, a pinch of pepper, a pinch of nutmeg, the margarine. We mix at speed 3 for 10 seconds. It has to be a thick puree, but if you like more liquid you can add more milk.

6. On a plate we put a layer of puree, water with a very fine thread of truffle oil and place the cod on top. Serve with tender shoots or assorted lettuce.

Adapt this recipe to your Thermomix model