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                                                                  I adapted this recipe for fillet of cod stuffed with mushrooms from " Poland's Gourmet Cuisine " by Bernard Lussiana and Mary Pininska (Hippocrene Books, Inc., 1999). It's a perfect example of modern Polish cuisine or Mo-Po that can be seen in higher-end restaurants throughout Poland. If cod isn't available, haddock will do, as long as it's at least 1-inch thick and 8 to 10 inches long. Wrapping the fish in bacon is optional, in my opinion, but the honey-nutmeg sauce is a must! Here's a larger photo of fillet of cod. Makes 4 servings of Polish Fillet of Cod Stuffed with Mushrooms

                                                                  Ingredients
                                                                  • Yes No 13 oz button mushroom
                                                                  • Yes No 1 1/2 tbsp butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tbsp bread crumb
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 lb haddock loin
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 2 tbsp flour
                                                                  • Yes No 3 tbsp ghee
                                                                  • Yes No 1 sprig thyme
                                                                  • Yes No 1/3 cup white wine
                                                                  • Yes No 1 tsp nutmeg, ground
                                                                  • Yes No 2 tsp honey
                                                                  • Yes No 3/4 cup brown stock
                                                                  • Yes No 3 oz button mushroom
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 10 oz romaine lettuce
                                                                  • To make the stuffing: In a large skillet, melt butter and add the mushrooms, sauteing until they have collapsed. Add the herbs, salt and pepper to taste. When the liquid has evaporated, add the cream and breadcrumbs and cook 3-4 minutes. Cool thoroughly. Mix in the egg thoroughly. If the mixture is too wet, add additional breadcrumbs and set aside. For the fish: Heat oven to 325 degrees. Cut the cod fillet almost in half, leaving one side attached. Season with salt and pepper. Place cooled mushroom stuffing on one half and flip over other half of cod to cover. On a piece of parchment or waxed paper, lay out strips of bacon with the sides touching. Place stuffed cod loin at the end of the bacon and, using the parchment or waxed paper, begin rolling the cod away from you, completely encasing it in the bacon strips. Dredge the cod fillet in flour and pan fry in the clarified butter until golden on all sides, being careful not to unroll the bacon. Take some of the drippings and place in a baking pan. Remove the cod fillet to the pan, add thyme and finish cooking in the oven for 10 minutes, basting frequently. Remove from oven and keep warm. For the sauce: Skim off fat from skillet fish was browned in. Deglaze pan with white wine. Add nutmeg and honey and reduce by half. Add brown stock, bring to a boil, lower heat and simmer 10 to 15 minutes. Check the seasoning and keep warm. For the garnish: In a medium skillet, saute the 3 ounces of mushrooms in 2 tablespoons butter until tender. Remove to a small bowl. In same skillet, add remaining 2 tablespoons butter and saute lettuce quickly until slightly wilted but still crunchy. To serve: Arrange a bed of lettuce on each plate. Slice cod between the slices of bacon and arrange two slices per plate on the lettuce. Garnish with the sauteed mushrooms. Pour the sauce around the edges of the plate and pass the rest at table.
                                                                  Cuisine:YesNopolish
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    pan fry
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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