Autumn dish : chanterelles & fish casserole with turnips mash

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Last week I have asked my readers  on my facebook page (www.facebook.com/groups/Franceinmyplate/ )what they would like to read about and two answers came : pastries and fish.

There is a fish recipe I regularly make. It is simple, nourishing and perfect for the autumn season coming up. I usually make it with leek only but I had a few chanterelles at home and decided to give it a try. This was  definitely worth it ! The delicate mushrooms compliment perfectly the norwegian cod.

Ingredients 

For this recipe you will need

  • 500 grammes of cod ( or any other white fish)
  • one leek  ( two if you do not use mushrooms)
  • 100 grammes of mushrooms ( chanterelles)
  • 450 ml of milk half skimmed ( you can easily replace the cow milk with soya or oat milk)
  • 2 1/2 spoon or margarine
  • 40 grammes of flour
  • 50 grammes of Gruyère ( or any other hard yellow cheese like Jarlsberg..)
  • 1 spoon of Mustard ( Dijon preferably )
  • 50 grammes of bread crumps ( for topping)
  • 1 pinch of salt and pepper

Directions

1. Preheat the oven to 180 degrees. I use a steamer to cook my fish and vegetables. It preserves the taste of food. In case you don´t have any, you can always put the fish  and the leek chopped in slices  in the pot covered with water for about 5- to 6 minutes.

2. In a frying pan use a bit of margarine or butter and fry the mushroom. They should water out and fry no steam ( you need to ensure that the margarine or butter is hot enough).

3. Lay the fish, leek  and mushrooms in a square dish.

4. in a saucepan, warm the milk, margarine and flour and keep stirring until it boils. Add the mustard, half of the cheese, salt and pepper.  Top up the fish and vegetables with the cream , the remaining of the cheese, bred crumps

( grated )and some thyme ( marjoram or oregano would do just fine).

put the dish in the over for 4 minutes so that the top grills.

-Bon appétit !-

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