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Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass
Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass is a modern British wild food recipe for an early May recipe of barbecued cod served with St George's Mushrooms and sea arrowgrass. The full recipe is presented here and I hope you enjoy this classic British version of: Cod, Brown Butter Sauce, St George Mushrooms and Sea Arrowgrass.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesBritish Recipes
This is an early May recipe, where both St George's mushrooms and sea arrowgrass (the tender young stems) are available.
Ingredients:
4 x 150g cod portions
2 tbsp olive oil
25g butter, diced
Salt and freshly-ground black pepper, to taste
100g St George mushrooms
For the sauce:
50ml white wine
25ml white wine vinegar
1 shallot diced
150g butter
1 lemon, juiced
Few sprigs of sea arrowgrass, chopped
Knob of butter
Selection of sea herbs (e.g. samphire, salty fingers)
Method:
Place a heavy-based frying pan over medium heat.
In the meantime, drizzle the fish in oil, season, dot with butter, then pop into the hot pan. Cook for about 4 minutes per side, until golden brown and just cooked through, and add the mushrooms half way through.
F the sauce, combine the white wine vinegar and shallot in a small pan and bring to a boil. Continue cooking until the wine has reduced by half, then whisk in the butter and finish with lemon juice before adding the sea arrowgrass.
Sweat the vegetables in butter until just soft (about 4 minutes).
To serve, arrange the fish and mushrooms onto warmed plates, then spoon over the sauce and vegetables.
