November 28, 2022
See Auberge Babebette Instagram for a short video of me making this meal.
Scroll below, for recipes!
Tip - Chop up all the garlic and parsley ahead of time, all at once. You'll use them in more than one recipe below.
Black Cod with Shallot Cream
Serves 2
Ingredients
1 tbsp EVOO (extra virgin olive oil)
3 tbsp good-quality butter (European or homemade)
2 cod fillets (6-10 oz total, depending on your preferred portion size)
2 shallots, diced
1/3 cup dry white wine
2 tbsp heavy cream
1/4 cup chopped fresh parsley
Melt the olive oil and butter in a sauce pan over medium heat
Add the fillets and brown on each side until the skins are golden, about 5mn on the first (skin) side, and 3 on the other. Don't turn up the heat much, because you don't want your butter to burn. Remove the fish to a warming plate in the oven (200F) and add the shallots to the remaining butter and oil I the pan. If you need more moisture, add a little more butter. Cook until soft and then add the wine. Bring to a boil, then reduce immediately to simmer. Reduce the wine by 1/2 and then remove from heat while you slowly whisk in the cream. Add about half the parsley and salt and pepper to taste. Put back on low heat just to warm the sauce through. Remove, drizzle over fish and sprinkle with parsley.
Garlic Green Beans
Serves 2
Ingredients
2-3 garlic cloves, minced (6 tsp after mincing)
4 tbsp good-quality salted butter (European or homemade)
a pile of green beans, depending on how hungry you are (or about 1/2 pound)
1/4 cup chopped fresh parsley
to taste: kosher salt, fresh-ground pepper, a splash of fresh squeezed lemon juice
Add a tiny bit of water and a couple tsp of the butter in a sauce pan...just about 1/4" of water. Clean and trim the green beans and add to the water. Bring to a low simmer, and cook until they are just tender. I like mine to still have a bite, so I only cook them about half-way to tender. The water should be almost gone-evaporated. Add the rest of the butter and the garlic. When garlic is starting to brown, turn off the heat and stir in the parsley, lemon juice, salt and pepper. Taste and adjust butter, lemon, salt and pepper as needed.
Mushroom Pasta
Serves 2
Ingredients
2-3 garlic cloves, minced (6 tsp after mincing)
2 tbsp good-quality salted butter (European or homemade)
2 tbsp EVOO
a pile of wild whole mushroom, depending on how hungry you are (I will generally eat a single handful.)
1/3 cup dry white wine
1/4 cup chopped fresh parsley
to taste: kosher salt, fresh-ground pepper, a splash of fresh squeezed lemon juice
Clean and slice the mushrooms. Heat the olive oil and butter over medium heat, and when melted, add the mushrooms. I could be wrong, but I think the flavor is better when they're cooked for a longer time on lower heat. Cook the mushrooms for about 5mn over medium and then add the wine. Bring the wine to barely a boil and then reduce to simmer. Add the garlic. I usually cook the mushrooms for about 20 more minutes after this, but keep an eye on them because everyone's stove is a bit different.
Boil a pot of water, salt it until it tastes like the sea, and add a handful of pasta to the pot. (If I use dry/packaged pasta, instead of making it, I use about 3oz (for 2 people) of Giuseppe Cocco. I order from Amazon because I haven't been able to find the same quality in the supermarket. I also occasionally purchase pasta from my Farmer's Market, but this is a good back up.) Reserve about a cup of the pasta water when the spaghetti is almost el dente, and drain the rest of the water. Add the pasta to the mushrooms, along with half of the parsley. Add just a drizzle of the pasta water. Continue to heat and stir until the sauce thickens and clings to the pasta. Add more pasta water as needed. Add a touch of lemon, a bit more parsley, and a generous amount of fresh-ground pepper. Stir and season-salt to taste. When serving, garnish with remaining parsley.
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