Recipe for October 2, 2007 

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Roasted Cod with Mushroom and Leek Ragout
and
Puree of Cauliflower

Ragout:

4 Tbs. extra-virgin olive oil
1/4 lb. foraged *Chicken Mushrooms ( Blue Heron ), thinly sliced 1/8” thick
(note: if mushrooms are unavailable, use ¼ lb tomatoes, roughly chopped)

2 *leeks, rinsed with green tops removed; chop white parts
4 strips of quality bacon, pancetta or prosciutto, diced or thin strips
1 tsp. fresh *thyme leaves
Kosher salt and freshly ground black pepper, to taste

Heat a cast iron skillet over medium heat.   Add olive oil, mushrooms, leeks and bacon.  Saute until vegetables are limp and bacon begins to crisp.   Add thyme, salt and pepper and stir.  Remove from heat and set aside.

Cauliflower Puree:

There are a few types of cauliflower at the market.  There is a green one with pointy florets, as well as a deep purple one, and the more typical white rounded one.   Any of the above may be used though I like the green one the best!  The color contrast with the yellowy-orange mushrooms and the green puree is beautiful with the fish.

4 Tbs. extra-virgin olive oil
1 head of *cauliflower of your choice 
4 cloves *garlic, minced
1 cup chicken or vegetable stock
1 cup dry white wine
Kosher salt and white pepper, to taste

Break cauliflower into florets, and rinse well.  Heat a heavy-bottomed saucepan over medium heat. Add extra-virgin olive oil and garlic and stir.  As soon as you smell the garlic, add cauliflower florets , wine and stock. Cover and let simmer for 1/2 hour, or until cauliflower can be easily mashed like potatoes.  Place cauliflower mixture into blender or food processor and puree.  Season with salt and pepper; add a drizzle of olive oil if desired.  Set aside, and keep warm.

Oven Roasted Cod:

*1 ½ -2 lbs. fresh cod, (or other white fish of choice)
Kosher salt and freshly ground black pepper, to taste
1 tsp. fresh *thyme or *parsley leaves, chopped
1 lemon
extra virgin olive oil

Preheat oven to 425 degrees.  Cut cod in 4 equal pieces and arrange on a roasting pan.  Drizzle or spray with olive oil.  Season with salt, pepper and herbs.  Roast in oven 8-10 minutes, depending on thickness of fish (10 minutes per 1 inch of fish).  Remove from oven and spritz with lemon juice.  

To Serve:

Spoon puree into center of plate.  Lay piece of cod off center of puree.  Top with mushroom ragout and a sprig of fresh herb to garnish.

recipe copyright Lexington Farmers' Market and Liza Connolly