29
Jan

COD WITH CABBAGE AND CHANTERELLES

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COD WITH CABBAGE AND CHANTERELLES

LOCAL CHANTERELLES TURNED UP AT THE MARKET ON SUNDAY. THEY WERE LARGE AND GNARLY, SOMEWHAT MISSHAPEN, BUT QUITE DRY AND AT $22 A POUND I COULDN’T RESIST. DRY IS IMPORTANT BECAUSE WHEN WILD MUSHROOMS ARE SOGGY WITH MOISTURE THEY ARE HARD TO COOK, PLUS YOU ARE PAYING FOR THE ADDED WEIGHT. I PAIRED THEM WITH ATLANTIC COD AND STEAMED CABBAGE. EACH COMPONENT — FISH, CHANTERELLES, AND CABBAGE — IS COOKED SEPARATELY AND PRACTICALLY SIMULTANEOUSLY, SO WITH MINIMAL PREP, YOU CAN PUT TOGETHER THIS LOVELY DISH IN THIRTY MINUTES. THE WOODSY TANG OF THE CHANTERELLES AND THE DELICATE GREEN CRUNCH OF THE CABBAGE COMPLIMENTS THE COD WITHOUT OVERPOWERING IT.
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