Chef's Knife - A versatile tool essential for chopping chanterelles and preparing fish.
Fish Scaler - To properly clean the black cod before cooking.
Stainless Steel Skillet - Ideal for sautéing vegetables or searing fish, ensuring high-quality results.
Chef's Pan (Nonstick) - Useful for delicate seafood like black cod without sticking issues.
Dutch Oven - Offers excellent heat control, perfect for slow cooking the ragout sauce to develop flavors.
Stainless Steel Strainer or Fine Mesh Sieve - For rinsing chanterelles and straining liquids from the ragout.
Mixing Bowls (Multiple) - Essential for mixing ingredients, marinating fish, and assembling dishes.
Pair of Cutlery - High-quality chef's knife, a fork, and spoon are necessary for preparation and tasting.
Measuring Cups & Spoons - For precise ingredient measurements in the recipe.
Cooking Utensils Set (incl. Tongs, Spatulas, Ladles) - To handle food safely during cooking and presentation.
3 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil, divided
1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
4 large garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/3 cup dry white wine
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
2 large black cod fillets with skin (about 2 pounds)
2 tablespoons dry unseasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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