Lingcod with Mushrooms and Black Truffle Vinaigrette

A feast of umami, this lingcod and mushroom dish is the stuff of rainy-night dinner parties, when there’s nowhere you’d rather be than indoors, cozy with your loved ones.
Luxury ingredients, such as the black truffle paste in the dressing, are an investment—but a little goes a long way. I prefer truffle paste rather than oil for its subdued aroma and flavor, which allows the other elements to be more assertive. Buy it at gourmet markets or through online retailers.

 

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Lingcod with Mushrooms and Black Truffle Vinaigrette
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Course
Servings: 4
Ingredients
Black truffle vinaigrette
  • Zest and juice of 1/2 lemon
  • 1 1/2 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp black truffle paste
  • 1/4 tsp sea salt
  • 1/2 cup canola oil
Mushroom puree
  • 1 Tbsp olive oil
  • 1 shallot finely chopped
  • 1 lb cremini or fresh shiitake mushrooms stemmed and cut into quarters
  • 1/2 tsp sea salt
  • 1 sprig thyme
  • 2 cups Vegetable Stock page xx [41] (see Note)
Sautéed mushrooms
  • 1 Tbsp olive oil
  • 2 Tbsp unsalted butter divided
  • 1 lb fresh wild mushrooms roughly chopped
  • Sea salt and coarsely ground black pepper
  • 1 shallot finely chopped
  • 1 clove garlic finely chopped
  • 2 Tbsp finely chopped fresh chives
Pan-seared lingcod
  • 4 4 to 5 oz skinless lingcod fillets
  • Sea salt and coarsely ground black pepper
  • 1 Tbsp canola oil
  • 2 Tbsp unsalted butter
  • 2 sprigs thyme leaves only
  • 1 lemon halved
  • 1/2 bunch watercress stems removed, for garnish
Vegetable stock
    Instructions
    Black truffle vinaigrette
    1. Combine the lemon zest and juice, mustard, honey, truffle paste, and salt and pepper in a medium bowl. While whisking, slowly drizzle the oil in a thin steady stream until incorporated and the mixture is emulsified. Adjust seasoning to taste. (Alternatively, you can do this with an immersion blender or in a blender or small food processor.) Can be made ahead of time; will keep refrigerated for up to 2 weeks (although the lemon flavor will start to weaken after a few days).
    Mushroom puree
    1. Heat the oil in a medium saucepan over medium heat. Add the shallots and sauté for 3 minutes. Add the mushrooms, salt, and thyme. Pour in the broth. Reduce the heat to low, cover, and cook for 10 minutes or until the mushrooms are tender. Remove the thyme sprig and discard. Transfer the mixture into a blender and puree until smooth.
    2. Strain through a fine-mesh sieve.
    Sautéed mushrooms
    1. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer, season with salt and pepper to taste, and sauté, stirring occasionally, for about 3 minutes or until golden brown. Transfer to a plate. (Don’t crowd the mushrooms or they will steam instead of sear. You may have to sauté in batches.)
    2. Reduce the heat to medium and add the remaining tablespoon of butter. Add the shallots and sauté for 2 minutes. Add the garlic and sauté another minute. Stir in the sautéed mushrooms and the chives. Season with salt and pepper to taste.
    Pan-seared lingcod
    1. Preheat the oven to 400°F. Use paper towels to pat the fish dry and season with salt and pepper.
    2. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.)
    3. Reduce the heat to medium and cook for 1 minute or until a golden crust forms on the skin. Flip the fillets over and cook for another 2 to 3 minutes or until browned.
    4. Place the pan in the oven and roast for 4 minutes or until fish is opaque in the center and flakes easily.
    5. Remove from the oven and add the butter and thyme to the pan. Allow the butter to melt while you squeeze the lemon over the fish. Use a spoon to baste each fillet with the buttery juices for about 1 minute.
    6. Transfer to a plate.
    7. To assemble, spread the mushroom puree on each plate, add the sautéed mushrooms, and top with the fish. Drizzle over the truffle vinaigrette, and garnish with watercress.
    Recipe Notes

    Chef’s note: You can substitute half the stock with whipping cream for a rich and creamy puree. Vegetable stock 4 quarts water 1 bulb fennel, diced 1 onion, diced 3 stalks celery, chopped 2 lemons, halved 5 cloves garlic, crushed 2 bay leaves 2 sprigs thyme Combine all the ingredients in a large pot. Bring to a boil, reduce the heat, and simmer for 25 minutes. Strain the stock, discarding the solids, and return it to the pot.