Cod With Fried Egg And Mushrooms Recipe

Name: Cod With Fried Egg And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 2 None shallots, peeled and finely diced; 2 None celery stalks, sliced; 1 tbsp flour; 3/4 cup chicken stock; 2 stems thyme; 1/2 cup heavy cream; 1 tsp lemon juice; 1 1/3 lbs potatoes, peeled and cut into cubes; 4 slices bacon; 4 tbsp oil; 9 oz mushrooms; 1 tbsp sugar; 3 tbsp balsamic vinegar; 4 None cod fillets, skin on (about 6 oz each); 1/2 bunch chives, sliced; 2 cups vegetable oil, for frying; 4 None eggs

Servings: persons

2 tbsp butter
2 None shallots, peeled and finely diced
2 None celery stalks, sliced
1 tbsp flour
3/4 cup chicken stock
2 stems thyme
1/2 cup heavy cream
1 tsp lemon juice
1 1/3 lbs potatoes, peeled and cut into cubes
4 slices bacon
4 tbsp oil
9 oz mushrooms
1 tbsp sugar
3 tbsp balsamic vinegar
4 None cod fillets, skin on (about 6 oz each)
1/2 bunch chives, sliced
2 cups vegetable oil, for frying
4 None eggs

1
Melt the butter in a medium saucepan on medium heat. Saute the shallots and celery for 2 mins. Sprinkle with flour and cook 30 seconds. Add the stock and thyme sprigs. Bring to a boil. Reduce heat to low and simmer for about 30 mins. Add the cream and bring to a boil. Remove the thyme. Puree the sauce with an immersion blender. Strain sauce through a sieve. Add the lemon juice and season to taste.
2
Cook the potatoes in boiling salted water for about 20 mins or until tender.
3
Cook the bacon in a medium skillet until crispy. Drain on paper towels. Wipe skillet clean. Heat 2 tbsp of oil in the skillet on medium heat. Cook the mushrooms for 2 mins. Season to taste. Sprinkle with 1 tbsp of sugar and cook until caramelized, stirring. Add the vinegar and bring to a boil. Reduce heat to low and simmer for 3-4 mins.
4
Heat 2 tbsp of oil in a large skillet on medium heat. Cook the fish, skin side down, for 3-4 mins. Turn and cook on the other side for 5-6 mins. Drain the potatoes. Add the sauce and lightly crush the potatoes. Stir in the chives.
5
For the eggs, heat oil in a deep skillet to about 350u00b0F. Break the eggs individually into a ladle and slide them into the hot oil. Fry for 2-3 mins. Drain on paper towels. To serve, stack potatoes, cod, some mushrooms and an egg on each plate. Serve with remaining mushrooms.

1945

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp butter, 2 None shallots, peeled and finely diced, 2 None celery stalks, sliced, 1 tbsp flour, and more.

Yes, Cod With Fried Egg And Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod With Fried Egg And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions