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This porcini dusted baked cod recipe is not only delicious, it’s stunning!

CategoryDifficultyBeginner

Porcini Dusted Baked Cod Recipe

Yields4 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins

Black Cod
 6 oz 4 Pcs of 6 oz Black Cod
 ½ oz Dry porcini mushroom (usually comes in 1/2 oz pack)
 1 tbsp Olive Oil
 1 tbsp Unsalted Butter
 Salt
 Pepper
Beurre Blanc
 1 small Shallot finely diced
 1 small clove of garlic
 3 tbsp Lemon Juice
 1 cup Dry White Wine
 8 tbsp Butter
 2 tbsp heavy cream ( optional but will make the sauce more stable)
 Salt
 White Pepper
Asparagus
 16 Asparagus (white or green)
Mushrooms
 4 King Trumpet mushroom cut in half

Porcini Dust
1

Pulverize the dried porcini in a coffee grinder or Blender

Beurre Blanc
2

In a sauce pan or skillet put the wine with Finely diced shallots and garlic and lemon juice.
Salt and white Pepper
Reduce by 2/3 .
Turn off the fire and wisk in the softened butter and add the option heavy cream
Reserve while cooking the cod.

Asparagus
3

Cut 1/3 from the bottom the woody part. Peel the lower part a must for the white as they are very fibrous and optional for the greens but it will make the presentation nicer

Bring salted water to a boil and cook the white asparagus first for a few minutes.
Remove and put in a bowl of ice water.
Repeat with the greens but the greens will cook faster.
Warm the asparagus in a little bit of water and 1 tbsp butter when ready to serve.

Mushrooms
4

Use 4 King Trumpet mushroom cut in half
Cut in large pieces.
Sautee with 2 tablespoons of olive oil , reserve and keep warm.

Lemon Zest Garnish
5

Peel an organic lemon and slice the skin very thinly.
Blanch in boiling water for 2 minutes.
Put in cold water and then pad dry.

Baked Cod
6

Season the cod with porcini dust salt and pepper on one side.
Melt butter and olive oil.
When hot, cook the cod porcini side down first for a few minutes .
Turn over and put in the oven at 350 for 8 minutes.

Presentation
7

Alternate white and green asparagus on the warm plates.
Add the cod on top of them making sure you don’t cover the asparagus completely so the top will show up
Laddle the sauce around the plate
Add the mushrooms next to the fish.
Sprinkle a few lemon zest.
Garnish with micro celery or micro flowers or any micro

Ingredients

Black Cod
 6 oz 4 Pcs of 6 oz Black Cod
 ½ oz Dry porcini mushroom (usually comes in 1/2 oz pack)
 1 tbsp Olive Oil
 1 tbsp Unsalted Butter
 Salt
 Pepper
Beurre Blanc
 1 small Shallot finely diced
 1 small clove of garlic
 3 tbsp Lemon Juice
 1 cup Dry White Wine
 8 tbsp Butter
 2 tbsp heavy cream ( optional but will make the sauce more stable)
 Salt
 White Pepper
Asparagus
 16 Asparagus (white or green)
Mushrooms
 4 King Trumpet mushroom cut in half

Directions

Porcini Dust
1

Pulverize the dried porcini in a coffee grinder or Blender

Beurre Blanc
2

In a sauce pan or skillet put the wine with Finely diced shallots and garlic and lemon juice.
Salt and white Pepper
Reduce by 2/3 .
Turn off the fire and wisk in the softened butter and add the option heavy cream
Reserve while cooking the cod.

Asparagus
3

Cut 1/3 from the bottom the woody part. Peel the lower part a must for the white as they are very fibrous and optional for the greens but it will make the presentation nicer

Bring salted water to a boil and cook the white asparagus first for a few minutes.
Remove and put in a bowl of ice water.
Repeat with the greens but the greens will cook faster.
Warm the asparagus in a little bit of water and 1 tbsp butter when ready to serve.

Mushrooms
4

Use 4 King Trumpet mushroom cut in half
Cut in large pieces.
Sautee with 2 tablespoons of olive oil , reserve and keep warm.

Lemon Zest Garnish
5

Peel an organic lemon and slice the skin very thinly.
Blanch in boiling water for 2 minutes.
Put in cold water and then pad dry.

Baked Cod
6

Season the cod with porcini dust salt and pepper on one side.
Melt butter and olive oil.
When hot, cook the cod porcini side down first for a few minutes .
Turn over and put in the oven at 350 for 8 minutes.

Presentation
7

Alternate white and green asparagus on the warm plates.
Add the cod on top of them making sure you don’t cover the asparagus completely so the top will show up
Laddle the sauce around the plate
Add the mushrooms next to the fish.
Sprinkle a few lemon zest.
Garnish with micro celery or micro flowers or any micro

Porcini Dusted Baked Cod Recipe From Celebrity Chef Wayne Elias

Will you try this baked cod recipe?

Especially in the New Year, families set out to eat better and make changes that contribute to healthier lifestyles. Presentation is almost as important as flavor when it comes to meal preparation. Serving easy-to-make dishes that are both healthy and stunning will go a long way in getting your family on the right track!

Of course, health isn’t just about our physical conditions. Health is all-inclusive. Supporting or volunteering for a cause that you care about is another way to make positive changes in the New Year!

Get More Delicious Recipes

Chef Wayne Elias and Crumble Catering Create 5 Course Meal for
Elton John AIDS Foundation Academy Awards Viewing Party 2020

Chef Wayne Elias Baked Cod Recipe

HOLLYWOOD, CA – With Award Season early this year, Crumble Catering’s Chef Wayne Elias – is already in high gear as the official caterers for the Elton John AIDS Foundation Academy Awards Viewing Party.

For the sixteenth year in row, they will create an unparalleled five-course dining
experience at West Hollywood Park on Sunday, February 9, 2020.
This massive one-thousand-meal undertaking is seamlessly executed in three hours by a team of over 150. Crumble Catering staffers tasked with serving Hollywood’s biggest A-listers.
 
Chef Wayne and his business partner Chris Diamond, co-owners of Crumble Catering and the Los Feliz. restaurant

Rockwell: Table & Stage, continue to be Hollywood’s “go-to” culinary team. And when it comes to preparing a mouth-watering and inspirational cuisine, nobody does it better.

ABOUT THE ELTON JOHN AIDS FOUNDATION

The Elton John AIDS Foundation was established in 1992. It is one of the leading independent AIDS organizations in the world.

The Foundation works at all levels to influence change. With the mobilization of our network of generous supporters and partners, we fund local experts in 23 countries. We spread awareness, prevent infections and
provide care and treatment for the most marginalized groups.

We harness local knowledge and innovation and motivate governments to end AIDS. We will not stop until there is an AIDS free future.
www.ejaf.org