Grilled cod fillet grilled, with fresh herbs, mushroom crust and parmesan
- For 6 servings :
- 1.5 kg / 3.3lbs cod fillet
- 100ml / 3 ½ fl oz / ½ cup hazelnut oil
- 50ml / 3 ½ tbsp lemon juice
- 2 medium shallots
- 1 bunch of chives
- 1 bunch of chervil
- 1 tbsp acacia honey
- Mushroom crust:
- 40g / 1 ½ oz softened butter
- 200g / 7 oz button mushrooms
- 1 whole egg
- 40g / 1 ½ oz breadcrumbs
- 2 tbsp grated Parmesan
- Fine salt and ground pepper
One hour before cooking, cut the cod fillet into large squares and arrange them on the Fish Grill.
To prepare the marinade:
Finely chop the chives, chervil and shallots and mix them with the hazelnut oil, lemon juice and acacia honey to obtain a smooth mixture.
Generously coat the cod fillets with the mixture and leave to marinate for 1 hour at room temperature, covering the dish with cling film.
To make the mushroom crust:
Chop the mushrooms in an electric mixer and sweat in a non-stick frying pan until no liquid remains, adding salt and pepper at the end.
When the mushrooms are cold, mix with the softened butter, beaten egg, grated Parmesan and breadcrumbs.
Pre-heat the barbeque for about 10 minutes with the lid on.
Place the Fish Grill on top with the cod and marinade inside.
Cook for 10 minutes with the lid open, frequently drizzling the marinade over the fish, adding salt and pepper.
Spread the mushroom crust on the fillets and finish cooking for 5 minutes with the lid closed.
Serve hot with a fresh salad of new potatoes.