Cod is very quick and easy to cook. It retains its taste and useful properties in almost any dish. Baked cod in cream with tarragon goes well with other dishes.
It is necessary
- - 650 cod fillets;
- - 300 g of champignon mushrooms;
- - 3 pcs. onions;
- - 250 ml cream;
- - 100 g of tarragon;
- - 50 g flour;
- - 50 g butter;
- - 250 ml of dry white wine;
- - 20 g dry basil;
- - 2 g of black ground pepper;
- - 2 g of white ground pepper;
- - salt to taste.
Instructions
Step 1
Soak the mushrooms before cooking. Do this in a small bowl or cup, pour the mushrooms into the cup and cover with warm water. Let the mushrooms stand for a couple of hours and soak. Then rinse the mushrooms thoroughly, peel, remove the films and dry a little. Cut dried mushrooms into thin slices.
Step 2
Wash the onion, peel, dry and cut into half rings. Take a large deep skillet. Preferably with a thick non-stick bottom. Heat a frying pan on the stove, put butter in it and melt it completely. Once the butter has melted, add the onion to it and fry for five to seven minutes, stirring occasionally. The onions should be crispy and golden brown so they don't burn. Add mushrooms to the fried onions and salt a little. Stir occasionally, and fry the mushrooms for at least fifteen minutes.
Step 3
Defrost the cod fillet well, rinse, remove the bones, if necessary. Let dry a little. Cut into small pieces and roll in flour. In a clean skillet, fry a little fish fillets on both sides. Add fried fish to mushrooms.
Step 4
Pour the cream into a skillet in a thin stream, stir and simmer for five minutes. Add wine in a thin stream, mix. Salt a little and add ground black pepper and ground white pepper. Wash tarragon, dry and cut. Add at the very end, stir and remove the pan from the stove. Serve garnished with fresh herbs.
