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1
Sprinkle the cod with salt and pepper and white wine (or sake) to pre-flavor it.
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2
Shred apart the shimeji mushrooms.
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3
Cut the onion into 1 cm or so thick slices.
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4
Slice the garlic too.
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5
Combine the ingredients.
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6
Start cooking the cod filets on a fish grill.
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7
(I use an IH grill on the 'filet' setting for 13 minutes.)
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8
You may want to brush the grill with some oil beforehand to prevent the cod from sticking to it.
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9
While the cod is cooking, make the sauce.
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10
Put the butter, olive oil and garlic in a frying pan.
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11
Stir fry until it's fragrant, taking care not to let it burn.
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12
Add the mushrooms and onion and continue stir frying.
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13
When the mushrooms have browned a bit and everything has softened up, add the flour.
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14
Lower the heat and stir fry until the mixture is no longer floury.
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15
Add the milk, the combined ingredients and some black pepper.
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16
Bring to a boil.
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17
When the sauce has thickened it's done.
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18
Arrange the cooked cod filets on serving plates and pour the sauce over them.
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19
Top with some coarsely ground black pepper and parsley to taste and it's done.
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20
The mushroom-rich creamy sauce and the tasty cod are a perfect match!
