INGREDIENTS
2 tbsp
canola oil
40 oz
cod filets
3 tbsp
cognac
12 oz
cremini mushrooms
1/4 cup
dijon mustard
2 tbsp
dry sherry
1 1/2 tbsp
fleur de sel
2 tbsp
fresh parsley leaves
1 1/4 cups
heavy cream
4 servings
kosher salt
1 tbsp
olive oil
2 tsp
peppercorns
1/2 cup
shallots
2 tbsp
unsalted butter
1/2 tsp
whole-grain mustard