Cod with Leeks and Shitake Mushrooms
 

COD WITH LEEKS AND SHITAKE MUSHROOMS

*Serves 4*

A simple, autumnal combination. Use sliced chestnut mushrooms if shitake are unavailable.

2 tbsp olive oil, plus a bit extra for the fish
4oz shitake mushrooms, halved or quartered
3 medium leeks, sliced and washed (throw away the dark green bits)
2 tbsp double cream (optional)
4 fillets of cod, each around 6oz

Heat the olive oil in a frying-pan and cook the shitake mushrooms until browned. Add the leeks and cook, covered, for five minutes.

Remove the lid and continue cooking until soft. Stir in the cream if you're using it.

Rub the cod with a little olive oil and salt, and grill or fry until it is just done.

Heat the leek and mushroom mixture through, taste it and add salt and pepper. Divide between two warm plates and top with the cod.