Recipe - Pan-Fried Chicken With Roasted Fennel

1 225 gram thi cod fillet;
(8oz)
85 g Dried wild mushrooms; (3oz)
225 g Fresh wild mushrooms; (8oz)
400 ml Chicken stock; (Three fourths pint)
150 ml White wine; (One fourth pint)
Butter
Parmesan cheese
Mascarpone
Flat leaf parsley
2 Chopped shallots
2 Chopped garlic cloves
Olive oil
Fresh thyme

Soak the dried mushrooms ovenight and drain off, reserve the liquid to one
side.

In a hotpan saut‚ the onions and garlic in a pan with dried mushrooms with
some butter, white wine, stock, mushroom juice and some fresh thyme. Bring
to the boil and gently simmer for about 8 mintues while you cook the cod.

Season the cod fillet and cook in a hot nonsitck pan skinside down in a
little olive oil and butter. Add the fresh mushrooms to the cod pan and
finish the risotto with some chopped parsley, seasoning, mascarpone and
parmesan.

Place in the centre of the plate and top with the cod fillet. Finish the
mushrooms with shallots, garlic and chopped herbs, and serve around the
edge. For real indulgence drizzle a bit of truffle oil and serve.

Converted by MC_Buster.

Per serving: 338 Calories (kcal); 2g Total Fat; (7% calories from fat); 42g
Protein; 6g Carbohydrate; 97mg Cholesterol; 3762mg Sodium Food Exchanges: 0
Grain(Starch); 5 One half Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.