Chef Wayne Elias - Porcini Dusted Cod, Asparagus, Mushrooms, Lemon Garlic Beurre Blanc, Micro Celery

Make a delicious A-List dish served up to celebrities right at home.


  • Choose 4 pieces of 6 oz
  • Dry Porcini mushroom ½ oz (usually comes in half oz package)
  • 1 tablespoon of olive oil
  • 1 tablespoon of Unsalted butter
  • Salt – Pepper


  • 1 small Shallot finely diced
  • 1 small clove of garlic
  • 3 tablespoon of fresh lemon juice
  • 1 cup of Dry white wine
  • 8 tablespoons of butter
  • 2 tablespoons of heavy cream (optional but will make the sauce more stable)
  • Salt and white Pepper


  • 8 greens


Pulverize the dried porcini in a coffee grinder or Blender


1. in a saucepan or skillet put the wine with Finely diced shallots and garlic and lemon juice. Salt and white Pepper

2. Reduce by 2/3. turn off the fire and whisk in the softened butter and add the option heavy cream

3. Reserve while cooking the cod


1. Cut 1/3 from the bottom the woody part. Peel the lower part optional for the greens but it will make the presentation nicer.

2. Bring salted water to a boil and cook the white asparagus first for a few minutes, remove and put in a bowl of ice water, repeat with the greens but the greens will cook faster


• Use 8 oz of mixed mushrooms. King trumpet – Maitake- Shitake

• Cut in large pieces. Sautéed with 2 tablespoons of olive oil, reserve and keep warm


• Peel an organic lemon and slice the skin very thinly. Blanch in boiling water for 2 minutes.

• Put in cold water and then pat dry


• Season the cod with porcini dust salt and pepper on one side.

• Melt butter and olive oil and when hot cook the cod porcini side down first for a few minutes. Turnover and put in the oven at 350 for 8 minutes

• Warm the asparagus in a little bit of water and 1 tbsp butter


• Place green asparagus on the warm plates.

• Add the cod on top of them making sure you don’t cover the asparagus completely so the top will show up

• Ladle the sauce around the plate

• Add the mushrooms next to the fish

• Sprinkle a few lemon zest

• Garnish with micro celery or micro flowers or any micro

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