Juicy grilled cod in foil packets with lemon and butter served with a delicious and creamy chanterelle sauce based on white wine and heavy cream.
Who doesn’t like barbecue parties, warm weather, foraging, and good company? This recipe sums it all up where the white fish, the cod, meets the golden chanterelle mushroom in a creamy white wine sauce. By using a dry white wine, you obtain a tart sauce, that really seems like the perfect match for the cod. Bon appetite!
Grilled cod in foil with lemon, herbs and butter served with chanterelle wine sauce
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.
Are you interested in learning more about wild food and foraging? Take a look at these related articles:
Chanterelle Foraging Guide; Facts, Identification, Health Benefits and 5 Recipes
Forage 21 Common Wild Edibles By Season – Foraging All-year-round
8 Comments
Hello there,
I would love to hear your opinion about this recipe! Did you make any changes to the recipe? Did you make it with friends? Did you forage the mushrooms yourself? Or do you have any other comments you would like to share? Please let us know here in the comments!
Best regards,
Helena Kirk
Nordic Forest Foods
Looks delicious, going to have to try making this. Great quality photos too!!
I make lemon fish in foil packets all the time. It is delicious. I will have to try it with this sauce next time. Sounds yummy.
This recipe sounds exquisite. I printed it to try in the near future. Thank you.
Wow, this looks so tasty! It also seems very simple to make, so I always love those types of recipes. Thank you for sharing! I’ll have to try this out!
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