Black cod with chanterelle ragout from Bon Appétit Magazine, December 2008 (page 78)

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Notes about this recipe

  • bching on August 26, 2019

    Excellent technique for black cod with mushrooms. I used the chanterelles as called for in the recipe but did not use the parmesan and bread crumb topping--this Italian note does not make sense with chanterelles, IMO. Slivered almonds with chanterelles, and tarragon instead of parsley. But with button mushrooms or maitake, I'd definitely follow the recipe exactly. Instructions and timing resulted in perfectly textured cod.

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