Mushroom Fish Gratin

I know, this looks awfully grey-brown and dreary! Don't let the photo fool you, though! This dish is packed with flavor - it has both fresh and dried mushrooms which are filled with umami flavor, and they give a real boost to the fish. You can use any white, firm-fleshed fish. I prefer cod, but I like to make sure it comes from a sustainable source.

For the dried mushrooms, use what you've got. I had some black chanterelles my friend had picked and dried for me in the fall, and those are extremely good and flavorful. Porcini also works very well.

Mushroom Fish Gratin
serves 3-4

400 g cod fillet (fresh or frozen, then thawed)
300 g button mushrooms, in small dice
2 tbsp dried black chanterelles or porcini
2 tbsp boiling water
200 ml cream (I use full-fat, 35-40% fat)
1 tbsp olive oil
salt, pepper

Pound the dried mushrooms into a fine powder in a pestle and mortar. Pour over the boiling water, and leave to steep for ten minutes.

Fry the button mushrooms in the olive oil until they've released most of their liquid and started to brown. Add the now softened dried mushrooms and the steeping liquid. Add the cream. Season with salt and pepper.

Place the fish in an oven-proof dish. Pour over the mushroom-cream mixture. Bake in the oven at 200°C for 10 minutes. Check to make sure the fish is cooked through.

Serve with rice - brown rice if you have it - and a salad.

Recipe in Swedish:
Fiskgratäng med svampsås