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