Go Back

Grilled cod in foil with lemon, herbs and butter served with chanterelle wine sauce

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Servings 2 people

Ingredients
  

Chanterelle wine sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 300 grams (11 oz) chanterelle mushrooms, in smaller pieces
  • 2 deciliter (7/8 cup) white wine, dry
  • 2 deciliter (7/8 cup) vegetable broth
  • 2 sprigs oregano
  • 1 deciliter (3/8 cup) heavy cream
  • Salt and freshly ground pepper

Cod

  • 400 grams (14 oz) fresh cod
  • 3 tablespoons butter
  • Fresh herbs (e.g. parsley, oregano)
  • 1/2 lemon, in slices
  • Flake salt
  • Freshly ground pepper

Instructions

Chanterelle wine sauce

  • In a saucepan over medium heat, add 1 tablespoon of butter. Wait for the butter to melt and add 1 tablespoon of all-purpose flour and stir well.
  • Add white wine, vegetable broth, oregano, and chanterelle mushrooms. Bring to a boil and let simmer for 15 minutes.
  • Add heavy cream and season with salt and pepper. Let the sauce stay over low heat until the cod is ready.

Grilled cod

  • Make a foil packet and add the cod. Season with flake salt and freshly ground pepper. On top of the cod, place small pieces of butter, herbs, and lemons slices. Close the foil packet and grill on indirect heat in a ball grill for about 7-10 minutes. I create indirect heat by only having the coal on one side of the barbecue. The empty side is where you place the cod.
  • Serve the grilled cod with a generous amount of chanterelle sauce on top.
Keyword barbecue, chanterelles, cod, sauce