Last year when my Mom and I went to Paris on vacation, one of our favorite things that we did was to take a cooking class. It was such a great way to take a break from the museums and get our hands dirty. I’d highly recommend taking a local cooking class on any vacation as a way to take a fun break and learn about the local flavors. Here’s a pic from us on that day showing off our creme brulee’s.
So, while she was visiting a few weekends ago, we decided to recreate our French meal. Here we are one year later, but I’m looking way more tired, I blame the wine.
So, just what did we make on our trip down memory lane? Cabillaud aux cepes, of course! That translates to “cod with mushrooms”. I love this easy fish sauce we were taught that day. It is rich and creamy and perfect when served with a side of mushrooms and crusty bread. And, yes, these are fancy mushrooms because you cook them with bacon. Yum! The best part of the night was reminiscing about our trip while sipping wine. It was definitely fun recreating such a special memory!
Cabillaud aux cepes
Ingredients: 1.7 lb cod filet, 1.7 lb porcini mushrooms (& others), 1 bunch flat parsley, 7oz smoked bacon, 6 shallots, 2/3 cup white wine, 2 cups cream, 1 lemon, 6 TBSP flour, olive oil, salt & pepper.
1 – Brush mushrooms and cut them in half. Wash parsley, dry well and dice. Sauté bacon (no oil) gently to eliminate the extra fat. Set aside.
2 – Heat a little olive oil in sauté pan and cook the mushrooms and parsley. Add the bacon. Season and set aside.
3 – Dice shallots finely and sauté in a pan with butter. Add wine and when it is nearly evaporated add cream, lemon juice. Season w/salt and pepper. Reduce and keep aside.
4 – Mix flour with salt and pepper and coat the fish in it. Heat a little olive oil and cook the fish for 2 mins on each side. Cover and set aside.