Cod With Fried Egg And Mushrooms - cooking recipe

Ingredients

2 tbsp butter
2 None shallots, peeled and finely diced
2 None celery stalks, sliced
1 tbsp flour
3/4 cup chicken stock
2 stems thyme
1/2 cup heavy cream
1 tsp lemon juice
1 1/3 lbs potatoes, peeled and cut into cubes
4 slices bacon
4 tbsp oil
9 oz mushrooms
1 tbsp sugar
3 tbsp balsamic vinegar
4 None cod fillets, skin on (about 6 oz each)
1/2 bunch chives, sliced
2 cups vegetable oil, for frying
4 None eggs

Preparation

Melt the butter in a medium saucepan on medium heat. Saute the shallots and celery for 2 mins. Sprinkle with flour and cook 30 seconds. Add the stock and thyme sprigs. Bring to a boil. Reduce heat to low and simmer for about 30 mins. Add the cream and bring to a boil. Remove the thyme. Puree the sauce with an immersion blender. Strain sauce through a sieve. Add the lemon juice and season to taste.
Cook the potatoes in boiling salted water for about 20 mins or until tender.
Cook the bacon in a medium skillet until crispy. Drain on paper towels. Wipe skillet clean. Heat 2 tbsp of oil in the skillet on medium heat. Cook the mushrooms for 2 mins. Season to taste. Sprinkle with 1 tbsp of sugar and cook until caramelized, stirring. Add the vinegar and bring to a boil. Reduce heat to low and simmer for 3-4 mins.
Heat 2 tbsp of oil in a large skillet on medium heat. Cook the fish, skin side down, for 3-4 mins. Turn and cook on the other side for 5-6 mins. Drain the potatoes. Add the sauce and lightly crush the potatoes. Stir in the chives.
For the eggs, heat oil in a deep skillet to about 350\u00b0F. Break the eggs individually into a ladle and slide them into the hot oil. Fry for 2-3 mins. Drain on paper towels. To serve, stack potatoes, cod, some mushrooms and an egg on each plate. Serve with remaining mushrooms.