Cod with chanterelles in a creamy sauce

A dish ideal for chanterelle season. However, instead of chanterelles, you can use other frozen forest mushrooms, having previously thawed them in the refrigerator on the top shelf.

Ingredients

• 1 kg cod fillet
• 500 g chanterelles (can be defrosted)
• 500 ml heavy cream
• 2 sprigs of thyme
• 2 tbsp. l. flour
• 2 tbsp. l. butter
• salt, freshly ground black pepper

Directions

1. Preheat the oven in convection mode to 150 ° C. Cut cod fillets into portions, salt and pepper.
2. Rinse the chanterelles thoroughly (if fresh), place in a skillet, cover and place over medium heat. After a couple of minutes, start shaking the pan to prevent the chanterelles from sticking to the bottom. After 5 min. remove the chanterelles and drain the liquid, saving it.
3. Add butter to the chanterelles, increase the heat to high and fry them for 5 minutes. Sprinkle with flour and cook for 2 more minutes, stirring occasionally.
4. Pour the liquid that was released at the beginning of frying to the chanterelles. When it thickens, pour in the cream and stir to avoid lumps. Bring to a boil, season with salt and pepper and remove from heat.
5. Cut the baking paper into 30x40 cm pieces. Place the cod fillet in the center of each piece, on top of which is the chanterelle sauce.
6. Lift the edges of the paper over the fish, join and wrap 3-4 times. Then twist the open ends of the paper to make a candy. Bake in the oven for 8-12 minutes, depending on the thickness of the fish.