Cod, Aioli Sheet of Laurel, Sauteed Mushrooms and Pickled Lemons

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  • For the aioli
  • Laurel leaves: 6
  • Cream: 200 ml
  • Fresh herbs, Garlic: 1 Teaspoon
  • Eggs yolks: 3
  • Sunflower oil: 200 ml
  • Olive oil soft: 75 ml
  • Lemon juice: 1 Tablespoon
  • For the cod and the mushrooms
  • Olive oil: 3 Tbsp
  • Fillets of cod with skin: 675 g
  • Bac


1. To make the aioli, place to heat the Bay Leaves and cream in a small saucepan, slowly decrease by half and add the Garlic. Remove from heat, let cool for your dates and book.

2. Beat the egg yolks and slowly add the oil and olive oil in small quantities so that everything is well mixed. This process should take about 10 minutes in total. Remove the Bay Leaves the cream and add the mayonnaise and lemon juice and stir well. Season to taste, cover and place in the refrigerator until you need it.

3. Heat 2 tablespoons of olive oil in a frying pan on a medium high temperature, cut the fillets of cod 4 bits are equal and season with Salt. Keep the skin side facedown in a frying pan and cook for 4 to 5 minutes, stir in a little fish and cook for another minute.

4. In the meantime, add the remaining olive oil in another frying pan, add the bacon and the shallots and cook for 3 to 4 minutes until the bacon becomes parched. Add the mushrooms and lemon peel in strips, cook for 2 more minutes or until the mushrooms are cooked. Add the butter, then remove from heat and season with Salt and Pepper to taste.

5. To serve, stir in the spinach with mushrooms and distribute a spoon for 4 dishes. Place the fish on top and serve with aioli.

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