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MAGGI® TRUFFLE SEASONED BLACK COD FISH FILET

  • Number of servings
    1

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Ingredients
BLACK COD FILLET
  • 5g - MAGGI® Truffle Seasoning
  • 200g- Black Cod Fish Fillet
  • 12ml - Olive Oil
SAUTEED WILD MUSHROOMS
  • 150g - Mixed Fresh Wild Mushrooms (Shimeji, Oyster, Black-Forest, Shitake)
  • 30g - Butter
  • 2g - Salt
  • 0.5g - Black Pepper (crushed)
  • 2g - Rosemary (chopped)
LEMON BUTTER SAUCE
  • 50ml - Lemon Juice
  • 70ml - Fresh Cream
  • 60g - Butter
  • 1g - Salt
  • 0.3g - Black Pepper (crushed)
GARNISH
  • 2g - Basil Leaves
  • 3ml - Perfume Olive Oil
Preparation
  • 1
    BLACK COD FILLET:-Marinate the fish fillet with olive oil and MAGGI® Truffle Seasoning.
  • 2
    Place the fish on an oven tray lined with baking paper
  • 3
    Bake the fish in a preheated oven at 180 C for 10 minutes.
  • 4
    SAUTEED WILD MUSHROOMS:-In a saucepan, melt the butter and sauté the fresh wild mushrooms.
  • 5
    Season the mushrooms with rosemary, salt, and pepper and continue to sauté until they are well cooked and golden color (around 3 minutes).
  • 6
    LEMON BUTTER SAUCE:- In a saucepan, bring the lemon juice to a simmer on medium heat.
  • 7
    Gradually combine the butter in the lemon juice while mixing constantly.
  • 8
    Season with salt and pepper, and add in the fresh cream.
  • 9
    Take off the heat and blend with hand blender on high speed until a soft, white and creamy sauce forms.
  • 10
    SERVING:-On a serving platter, place the mushrooms in the center of the plate.
  • 11
    Top the mushrooms with the baked fish.
  • 12
    Drizzle the lemon butter sauce aside around the mushrooms.
  • 13
    Top the served fish with some perfume olive oil and garnish with fresh basil leaves.

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