Soak the dried mushrooms ovenight and drain off, reserve the liquid to one side. In a hotpan saute the onions and garlic in a pan with dried mushrooms with some butter, white wine, stock, mushroom juice and some fresh thyme. Bring to the boil and gently simmer for about 8 mintues while you cook the cod. Season the cod fillet and cook in a hot non-sitck pan -skinside down- in a little olive oil and butter. Add the fresh mushrooms to the cod pan and finish the risotto with some chopped parsley, seasoning, mascarpone and parmesan. Place in the centre of the plate and top with the cod fillet. Finish the mushrooms with shallots, garlic and chopped herbs, and serve around the edge. For real indulgence drizzle a bit of truffle oil and serve. Per serving: 338 Calories (kcal); 2g Total Fat; (7% calories from fat); 42g Protein; 6g Carbohydrate; 97mg Cholesterol; 3762mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1723g)|
|Recipe Makes: 1|
|Calories from Fat: 1173 (58%)|
|Amt Per Serving||% DV|
|Total Fat 130.4g||174 %|
|Saturated Fat 58.9g||295 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 406.8mg||125 %|
|Sodium 2143.7mg||74 %|
|Potassium 4668mg||123 %|
|Total Carbohydrate 124.5g||37 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 113.2g|
|Protein 90.1g||129 %|
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Calories per serving: 2006
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