Cod in velvety porcini sauce on parsnip purée with crispy poppy seeds - photo 1
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Cod in velvety porcini sauce on parsnip purée with crispy poppy seeds

Pikantne Christmas Dishes Fish dishes Dishes for Special Occasions 75 min Medium 7 wyświetleń ~54.61 PLN - (0)
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Description

This dish is the essence of the philosophy 'less is more' in the context of Christmas Eve dinner. Instead of twelve separate dishes, we propose one, but one that is perfected in every detail, combining traditional Polish flavors in a modern, elegant form. Juicy, delicate cod fillet, baked to perfection, rests on silky, slightly sweet parsnip purée, which serves as a refined alternative to potatoes. The whole is enveloped in a deep, aromatic sauce made from dried porcini mushrooms, evoking the scent of the forest floor and Christmas mushroom soup. An unexpected touch is the crunchy poppy seeds, which not only add an intriguing texture but also subtly reference kutia or poppy seed cake. Visually, the dish is incredibly appetizing: the white of the fish and purée contrasts with the dark sauce, while green sprigs of dill add freshness. This is a proposal for those who value quality over quantity and wish to celebrate Christmas Eve in a calm yet exceptional way.

Ingredients (14)

Servings:
2
  • Cod loin 2 szt.
  • Parsnip 500 g
  • Dried porcini mushrooms 30 g
  • Shallot 50 g
  • Garlic 1 ząbek
  • 30% cream 200 ml
  • Butter 40 g
  • Vegetable broth 450 ml
  • Rapeseed oil 15 g
  • Blue poppy seeds 0.7 łyżka
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Dry white wine 50 ml
  • Fresh dill 0.3 pęczków
💰 Szacowany koszt dania: ~54.61 PLN (27.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Start by soaking the mushrooms, which is key for the flavor of the sauce. Place the dried porcini mushrooms in a small bowl. Boil about 250 ml of water in a kettle and pour the hot boiling water over the mushrooms. Make sure they are all submerged. Set the bowl aside for at least 30 minutes. During this time, the mushrooms will swell, soften, and release their intense aroma into the water, which will become the base of your sauce.

Ingredients: Dried porcini mushrooms
Do not pour out the water after soaking the mushrooms! It's liquid gold, full of umami flavor. Later, you will strain it through a fine sieve to remove any possible sand.

Parsnip Purée

2

Prepare the parsnip. Wash it thoroughly under running water, then peel it with a vegetable peeler, just like a carrot. Cut off the tough ends. Dice the roots into even cubes about 2 cm on each side. Even pieces will ensure that the vegetables cook at the same time.

Ingredients: Parsnip
Use a sharp chef's knife and a stable cutting board. If the core of the parsnip is very hard and woody (which happens in large specimens), you can cut it out and discard it.
3

Place the chopped parsnip in a medium-sized pot. Pour in 250 ml of vegetable broth and add water until the liquid completely covers the vegetables. Add a pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer covered for about 15-20 minutes, until the parsnip is very soft. You can check this by piercing a piece with a fork – it should go in without any resistance.

Ingredients: Parsnip, Vegetable broth, Salt
Cooking in broth instead of just water from the beginning gives the purée a deeper flavor. Do not cook on too high heat so that the vegetables do not fall apart before they soften inside.
4

Drain the cooked parsnip in a sieve or colander, but keep about half a cup of the cooking liquid. Transfer the hot parsnip to a blender jug. Add 20 g of butter, 50 ml of 30% cream, a generous pinch of salt, and freshly ground pepper. Blend everything on high speed until you achieve a perfectly smooth, silky consistency. If the purée is too thick, add the reserved cooking liquid a tablespoon at a time until you reach the desired thickness. Taste and season if necessary.

Ingredients: Parsnip, Butter, 30% cream, Salt, Pieprz czarny świeżo mielony
The best results are achieved with a high-power countertop blender. A hand blender will also work, but it may require more effort. Do not use a potato masher, as the purée will not be smooth. Keep the finished purée warm, for example, in a pot covered with a lid.

Mushroom sauce

5

While the parsnip is cooking, prepare the sauce. Remove the soaked mushrooms from the water, gently squeezing them. Save the water! Chop the mushrooms quite finely. Peel and finely dice the shallot and garlic. In a saucepan or deep skillet, heat the remaining 20 g of butter over medium heat. Add the chopped shallot and sauté, stirring, for 2-3 minutes until it becomes translucent and soft, but not brown.

Ingredients: Dried porcini mushrooms, Shallot, Garlic, Butter
Use a wooden spoon for stirring. Be careful not to burn the shallot, as it will give the sauce a bitter taste. Translucent means it becomes semi-transparent.
6

To the translucent shallots, add the chopped garlic and sauté for about 30 seconds, just until it starts to smell fragrant. Then add the chopped mushrooms. Increase the heat slightly and sauté everything together for 4-5 minutes, stirring occasionally. We want the mushrooms to brown slightly and release even more aroma.

Ingredients: Garlic, Dried porcini mushrooms
Sauté the garlic briefly, as burnt garlic becomes bitter. Sautéing the mushrooms with shallots caramelizes their natural sugars, enhancing the flavor of the sauce.
7

Now it's time to build the flavor. Carefully pour the mushroom water through a very fine sieve lined with cheesecloth or paper towels, so that any sand remains at the bottom of the sieve. Add 200 ml of the filtered mushroom water and 200 ml of vegetable broth to the sautéed mushrooms. If using, you can add 50 ml of white wine at this point. Bring everything to a boil, then reduce the heat and simmer uncovered for about 10-15 minutes. The liquid should evaporate and reduce in volume by about 1/3, which will intensify the flavor.

Ingredients: Vegetable broth, Dry white wine
Reducing the sauce is a key step – do not skip it! It concentrates the flavor. The sauce is ready for the next step when it thickens slightly and takes on a dark, deep color.
8

Reduce the heat to the minimum. Slowly pour in the remaining 150 ml of 30% cream, constantly stirring the sauce with a whisk to combine the ingredients. Heat the sauce for another 2-3 minutes without boiling, until it thickens slightly. Season to taste with salt and freshly ground pepper. The sauce should have the consistency of a thin jelly and should coat the spoon appetizingly. Remove from heat and keep warm.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
Add the cream over low heat to prevent it from curdling. A whisk will help achieve a smooth emulsion. If the sauce seems too thin, you can cook it a little longer, keeping in mind that it will thicken as it cools.

Preparing cod

9

Preheat the oven to 180°C (fan). Take the cod fillets out of the fridge. Dry them VERY THOROUGHLY on all sides with a paper towel – this is absolutely crucial for achieving a crispy skin. Season the fish with salt and freshly ground pepper on both sides.

Ingredients: Cod loin, Salt, Pieprz czarny świeżo mielony
Don't skip drying! Moist fish will steam in the pan instead of frying and won't achieve a nice color. Salt draws out moisture, so salt the fish just before frying.
10

In an oven-safe skillet, heat 1 tablespoon of canola oil over medium-high heat. When the oil is hot (it starts to shimmer slightly in the pan), carefully place the pieces of cod. Fry for 2-3 minutes on one side, without moving, until the bottom is beautifully golden brown. Then gently flip the fish to the other side.

Ingredients: Cod loin, Rapeseed oil
Use a pan with a metal handle. If you don't have one, after searing, transfer the fish to a baking dish. Do not move the fish while frying, let it get some color. Use a wide, flat spatula for flipping so the fillet doesn't break apart.
11

As soon as you flip the fish to the other side, immediately place the entire pan in the preheated oven. Bake for 5-8 minutes, depending on the thickness of the fillets. The fish is ready when its flesh easily flakes apart under gentle pressure from a fork and becomes opaque in the center. Be careful not to overcook it, as it will become dry.

Ingredients: Cod loin
The frying and baking method ensures that the fish will be juicy on the inside and perfectly cooked. The baking time depends on your oven and the thickness of the fish - it's better to check it earlier than too late.

Final assembly of the dish

12

It's time to serve the masterpiece. On two slightly warmed, deep plates, place a large portion of warm parsnip purée. Spread it with the back of a spoon, creating a well in the center. Carefully place the roasted cod fillet in this well. Generously drizzle the fish and purée around with warm mushroom sauce. Sprinkle everything with a teaspoon of poppy seeds for crunch. If using, garnish the dish with a few sprigs of fresh dill. Serve immediately.

Ingredients: Blue poppy seeds, Fresh dill
Warm plates will help the dish maintain its temperature longer. Aesthetics are important – try to keep the presentation clean and appetizing. You can use a small sieve to evenly sprinkle the poppy seeds.

Fun Fact

💡

Parsnip was a staple root vegetable in Europe before the potato became widespread in the 18th century. In traditional Polish cuisine, it was valued for its sweetness and versatility, used in everything from soups to desserts. This dish is a return to the roots in a modern version!

Best for

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Tips

🍽️ Serving

The dish is complete on its own, but if you want to add a vegetable element, steamed asparagus or green beans work great. For drinking, we recommend a dry, mineral white wine, such as Chablis or Polish Riesling, which will enhance the delicacy of the fish and cleanse the palate from the creamy sauce.

🥡 Storage

It's best to eat immediately. If there are leftovers, store each component (fish, purée, sauce) separately in airtight containers in the fridge for up to 2 days. Reheat the purée and sauce slowly in a saucepan, stirring. It's best to reheat the fish in the oven (about 10 minutes at 150°C) to prevent it from becoming rubbery like in the microwave.

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