California Cajun Cod with Farro, Chanterelles, & Spinach | Recipeish | Gustus Vitae
Time Estimate: 1 hour.
Storage Notes: Best if enjoyed immediately, will keep for 1 day covered and refrigerated.
We aren't really sure what cuisine this dish would fall under, a delicious hodgepodge of differing tastes & textures that all play well together, each component complementing the the other. Extra crispy California Cajun cod, juicy, spicy chanterelles, and hearty al dente farro, all rounded out by tangy, garlicky spinach - just goes to show, different is delicious.
- 4 Medium cod fillets
- 2 Eggs
- 1 Cup panko
- 4 Good sprays canola or vegetable oil spray
- 6 Tbs extra virgin olive oil
- 4 Tbs California Cajun Seasoning
- 1 Cup farro
- 3 Cups low sodium chicken stock
- 1 Tbs California Sea Salt
- 1 Large white onion
- 6 Cloves garlic
- 3 Cups spinach
- 3 Tbs Buffalo Wing Sea Salt
- 1 1/2 Cups chanterelle mushrooms
- 3 Tbs Chuck's Dust Savory Sea Salt
- 3 Tbs unsalted butter
- 2 Tbs distilled water
- Rinse cod fillets, inspect for and remove any remaining bones, and pat dry.
- In a medium bowl, whisk together panko & 3 Tbs California Cajun Seasoning.
- In a small bowl, beat eggs. Run fillets through egg wash, allowing excess to drip off, then dredge in panko & California Cajun mix.
- Transfer fillets to a plate, and sprinkle with remaining California Cajun Seasoning. Pop this, uncovered, into the fridge: some time resting will hep the panko and seasoning adhere better, and the fridge will dry out the mix, resulting in an extra crispy crust.
- In a rice cooker, add farro, 1 Tbs of unsalted butter, California Sea Salt, and stock. Cook and reserve warm.
- Rinse and pat dry spinach, and finely mince garlic and rough chop onion. Dust any dirt off the chanterelles, slice in half lengthwise, and reserve.
- Bring a large sauté up to high heat, and add 4 Tbs of olive oil. Sauté garlic and onions for 3-4 minutes, sprinkling with 1 Tbs of Buffalo Wing Sea Salt as you do. Add spinach and remaining Buffalo Wing Sea Salt, and cook, stirring frequently, a further 3-4 minutes, or until spinach has reduced by 2/3rds.
- Preheat air fryer to 400F, and remove cod from the fridge. Give each fillet, on both sides, a light spray with the cooking oil, and cook for 6 minutes.
- Transfer spinach mix to a blender or food processor, add water, and pulse 2-3 times. You're after a rough chopped consistency, not a slurry or sauce. Reserve.
- Return sauté pan to high heat, adding remaining extra virgin olive oil as you do. Toss in chanterelles, and sprinkle with Chuck's Dust Savory Sea Salt. Leave undisturbed for a lovely brown coloring and rich flavor.
- Flip fillets, and cook for a further 8 minutes at 400F.
- Finish mushrooms by adding butter and stirring, flipping mushrooms as you do, and cooking for 2-3 minutes.
- Plate farro, fillets, and mushrooms, and spoon over thick spinach topping.
- Serve, and devour.