FOR THE 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
FOR THE 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
FOR THE SAUTÉED MUSHROOMS
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter divided
- 2 Tbsp unsalted butter divided
- 1 lb fresh wild mushrooms roughly chopped
- sea salt
- coarsely ground black pepper
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 2 Tbsp finely chopped fresh chives
FOR THE PAN-SEARED LINGCOD
- 4 4 to 5 oz skinless lingcod fillets
- sea salt
- 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
Find the instructions here: https://www.ediblecommunities.com/recipes/lingcod-with-mushrooms-and-black-truffle-vinaigrette/