Seaberries

Our CSA members are seeing their second round of Seaberries this week and we are challenging everyone to come up with the best recipe.  We have a delicious sounding fish sauce – with wildcrafted mushrooms- from one member.  Any seaberry cocktails yet?

Roasted Cod with Chanterelles and Seaberries

As prepared by Tim and Sally Eller, July 23, 2010

This is a surprising combination of chanterelles and Seaberries with cod that tastes like a standard rather than an innovation. The Chanterelles give it an airy tartness reminiscent of apricots, and the Seaberries stand in for the tartness of lemon juice. We did this with the first golden chanterelles of the year, which were extraordinary. (They were collected from our secret spot in the Finger Lakes National Forest on July 22, 2010.)

The Seaberry juice is easy…zap 1/3 cup of fresh berries in the microwave; then run the batch through a fine sieve. Do this before starting the rest of the recipe.

Try this with a nice Muscadet or tart dry Riesling…

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil, divided

½ pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices

2 large garlic cloves, finely chopped

1/8 cup chopped fresh Italian parsley

1/3 cup dry white wine

1 tsp fresh Seaberry juice (see above)

1 – 1 ¼ lb fresh cod

1 tablespoons dry unseasoned bread crumbs

1 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large brassier pan over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove

from heat. Stir in Seaberry juice. Season with salt and pepper.

Push mushrooms to one side of the pan. Place cod in pan. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1tablespoon oil. Bake until fish is opaque in center, about 10 to 12 minutes. Instant thermometer inserted in thickest part of filet should be 130 degrees F.

Serve with a side of easy veggies like zucchini and yellow squash with tomato, shallots and garlic, and with brown rice.