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Edible: Lingcod with Mushrooms and Black Truffle Vinaigrette

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/

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