4 fresh cod fish steaks (3/4-inch thick) 1 Small onion
chopped 1/4 Lb. mushrooms :
chopped 6 Tbsp. boiling water 3 Tbsp. butter 3 Tbsp. flour 2 C. milk salt -- pepper and paprika Place steaks in oiled baking dish. Cook onion and mushrooms 3 minutes in water; add butter, stir in flour and mix. Add milk; heat to boiling, stirring constantly. Season and pour over cod. Sprinkle with paprika. Bake in moderate 350 degrees oven 30 to 35 minutes or until fish is tender. Makes 4 servings.
How To make Cod Steaks with Mushroom Sauce's Videos
Roast Cod, Spinach, Mushroom Sauce - Mark Moriarty @markmoriarty1
This may look a little more technical, but there's some easy hacks for cooking fish perfectly, and making a simple, quick sauce.
Full recipe at markmoriarty.ie/recipes
How to POACH FISH IN BUTTER at home | Michelin Star Technique
I will show you how you can make a delicious recipe with butter-poached codfish, curry puree, cauliflower and maltaise sauce. A super tasty fine dining recipe you can make easily at home without any special equipment.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week! _______________________________________ ???? MY AMAZON STOREFRONT - (You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
???? MY COOKWARE Wok: Stainless Steel Frypan: Grey Ceramic Pan: Cast Iron Skillet: Copper Saucepan: _______________________________________ *INGREDIENTS* 1/2 lb / 200g mushrooms 6-7 (1 tbsp) garlic 1 medium white/yellow onion (1 small purple onion) 1 tbsp butter 1 cup chicken stock/vegetable 1/3 cup heavy cream 1/3 cup parmesan cheese 1 tbsp dried oregano bunch of parsley salt and pepper
• No stock? You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley? You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream? Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese? Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips: • Mushrooms need to be cooked until it's browned to release maximum flavor • Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock • In case it ends up too salty, add sugar to balance the saltiness _______________________________________ ???? Instagram: _______________________________________ Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. #creamymushrooms #mushroom #mushroomsauce
Creamy Cod & Potato Gratin - Food Wishes
Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of any type. This version is a little fancier than my mom’s, but still very easy, and can be done in individual portions, or in one large casserole dish. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Creamy Cod & Potato Gratin recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Steak with a creamy mushroom sauce
#cookwithnevenmaguire
How to make cod fillets with mushroom cream sauce?
???? Today discover our delicious recipe of Cod fillets with mushroom cream sauce. You can also enjoy it with rice or steamed potatoes. Who wants some? ????☝️
???????? Ingredients (for 4 people): - 4 Casino cod fillets - 250 g of Casino frozen Paris mushrooms - 60 g of butter - 20 cl of Casino fluid cream - 10 of broth + veal stock - 1 tbsp of Provence herbs - Casino olive oil - 1 onion - Salt - Pepper - Parsley/Chives (optional)
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