Mushroom Stuffed Polish Cod

Last night we had the Sister Missionaries over for dinner & they requested a Polish dish. As one of them is a vegetarian (although she does eat fish) I decided to go with a modern polish dish, Mushroom Stuffed Polish Cod

I was actually a little hesitant about how it would all turn out, but let me tell you that it was very delicious. The sauce is a must & had a wonderful flavour. One of the pieces of cod I left without bacon on, but the rest I wrapped in bacon….Mmmmmm I will definitely be making this again

Serves: 4                    Calories: 611

  • For the Stuffing
  • 13 oz Mushrooms – chopped into 1/4″ pieces
  • 1 1/2 tbsp Butter
  • 2 tbsp Fresh Parsley – chopped
  • 2 tbsp Fresh Chives – chopped
  • Salt & Pepper – to taste
  • 1/2 cup Heavy Cream
  • 1 tbsp Breadcrumbs
  • 1 large Egg – beaten
  • For the Fish
  • 1 lb Cod or Haddock Loin
  • 6-8 slices Bacon
  • 2 tbsp Flour
  • 2 tbsp Clarified Butter
  • 1 sprig Fresh Thyme
  • For the Sauce
  • 1/3 cup Apple Juice
  • 1 tsp Ground Nutmeg
  • 2 tsp Honey
  • 3/4 cup Brown Stock
  • For the Garnish
  • 3 oz Mushrooms – chopped into 1/4″ pieces
  • 4 tbsp Butter
  • 10 oz Romaine Lettuce – cut into 1″ pieces

To make the stuffing: In  a large skillet, melt butter & add mushrooms, sautéing until they have collapsed. Add herbs, salt & pepper to taste

When the liquid has evaporated, add cream & breadcrumbs & cook for 3-4 minutes. Cool thoroughly & mix in the egg. Add more breadcrumbs if the mixture is too wet & set aside

To make the fish: Pre heat oven to 325°F/170°C/Gas Mark 3. Cut the cod fillet almost in half, leaving one side attached, season with salt & pepper

Place cooled mushroom stuffing on one half & flip over the other half of fish to cover it. On a piece of parchment or wax paper, lay out strips of bacon with the sides touching

Place the stuffed cod loin at the end of the bacon & carefully roll the cod until it is completely wrapped in bacon

Dredge the filet in flour & pan fry until golden on all sides in the clarified butter (be careful not to unroll the bacon) Remove some of the drippings & place in a baking pan with the cod, add thyme & finish cooking in the oven for 10 minutes, basting frequently

To make the sauce: Skim off the fat from the skillet & deglaze the pan with apple juice. Add nutmeg & honey & reduce by half

Add brown stock, bring to a boil & simmer for 10-15 minutes

To make the garnish: In a medium skillet, sauté 3 oz mushrooms in 2 tbsp butter until tender & set aside. In the same skillet, add the remaining 2 tbsp butter & sauté lettuce quickly until slightly wilted, but still crunchy

To serve: Arrange a bed of lettuce on each plate. Slice cod between the slices of bacon & arrange 2 slices per plate on the lettuce. Garnish with sautéed mushrooms & pour sauce around the edges of the plate. Serve the remaining sauce at the table

Mushroom Stuffed Polish Cod


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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