Lingcod with Chanterelle Ragout, Green Bean Almondine & Miso Winter Squash Mash

Gently Roasted Lingcod

Gentle roasting keeps lean lingcod moist and gives the chanterelle sauce a clean, delicate foundation.

Ingredients

• 1½ lb skinless lingcod fillet, pin bones removed, cut into 4 portions
• 1 tbsp olive oil
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 325°F after roasting the squash. Pat the fish dry and season with salt and pepper.
2. Coat a shallow baking dish with the olive oil. Arrange the fish in a single layer, folding any thin tail ends under for more even cooking.
3. Roast for 12–18 minutes, depending on thickness, until the center reaches 145°F and the flesh separates into moist flakes under gentle pressure. Begin checking thin portions earlier.
4. Transfer carefully to warm plates and spoon the hot chanterelle ragout over the fish immediately.

Notes

• If portions differ substantially in thickness, remove thinner pieces as soon as they are done.

Chanterelle Ragout

Browning the chanterelles before adding liquid concentrates their woodsy flavor. A small butter finish turns their juices into a light sauce without hiding the mushrooms.

Ingredients

• 1 lb chanterelles, cleaned, tough stem ends trimmed, large mushrooms torn lengthwise
• 1½ tbsp ghee
• 1 medium shallot, finely minced
• 2 cloves garlic, thinly sliced
• 1 tsp fresh thyme leaves
• ⅓ cup dry white wine
• ½ cup water
• 2 tbsp cold unsalted butter, cubed
• 2 tbsp chopped flat-leaf parsley
• 1 tsp fresh lemon juice, plus more to taste
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Heat a wide skillet over medium-high heat. Add the ghee, then the chanterelles in a loose layer, working in batches if needed.
2. Cook for 7–10 minutes, turning occasionally, until released moisture has evaporated and the mushrooms have golden-brown edges. Season lightly with salt.
3. Lower the heat to medium. Add the shallot and cook for 2 minutes, then add the garlic and thyme and cook for 1 minute without browning the garlic.
4. Pour in the wine and scrape up the browned juices. Reduce by about half, then add the water and simmer for 3–5 minutes, leaving a shallow pool of flavorful liquid.
5. When the fish is nearly ready, lower the heat to very low and swirl in the cold butter a few cubes at a time. Stir in the parsley and lemon juice; adjust salt and pepper.
6. Keep warm without boiling. The sauce should lightly coat the mushrooms while remaining loose enough to spoon over the fish.

Notes

• If the mushrooms need washing, rinse briefly and dry well rather than soaking.
• If the sauce becomes oily or too thick, take it off the heat and swirl in a tablespoon of cool water.

Green Bean Almondine

Blanching preserves the beans' color and bite. Roughly chopped almonds give a more substantial crunch than thin slices, while lemon balances the butter.

Ingredients

• 1 lb green beans, stem ends trimmed
• ⅓ cup raw skin-on almonds, roughly chopped
• 1 tbsp ghee
• 1 tbsp unsalted butter
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice
• 1 tbsp chopped flat-leaf parsley
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Toast the almonds in a dry skillet over medium-low heat for 4–6 minutes, stirring frequently, until fragrant and golden on their cut surfaces. Transfer to a bowl.
2. Bring a large pot of well-salted water to a boil. Add the green beans and cook for 3–5 minutes, until bright green and crisp-tender. Drain, cool briefly in ice water, and dry thoroughly.
3. Heat the ghee in a wide skillet over medium-high heat. Add the dry beans and toss for 2–3 minutes, until hot with a few lightly blistered spots.
4. Lower the heat and add the butter. Toss until melted, then take off the heat and add the almonds, lemon zest, lemon juice, and parsley.
5. Season with salt and pepper and serve immediately.

Notes

• The beans can be blanched a day ahead; refrigerate them dry and finish just before serving.

Miso Butternut–Kabocha Mash

Butternut brings sweetness and color, while kabocha gives the mash a dense, creamy texture. Miso adds enough savory depth to connect the squash with the fish and mushrooms.

Ingredients

• 1½ lb butternut squash, weighed before trimming
• 1½ lb kabocha squash, weighed before trimming
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1½ tbsp gluten-free Shared Cultures miso, preferably a mild, sweet variety
• 2–4 tbsp hot water, as needed
• 1 tsp fresh lemon juice
• to taste fine sea salt

Instructions

1. Heat the oven to 400°F. Cut the squash into large wedges and scoop out the seeds. Rub the cut surfaces with olive oil and arrange cut-side down on a parchment-lined baking sheet.
2. Roast for 45–55 minutes, until a knife slips through the thickest flesh without resistance. Remove any smaller pieces sooner if they soften first.
3. Scoop the hot flesh from both squash skins into a saucepan. Mash with the butter until mostly smooth, retaining a little texture.
4. Mix the miso with 2 tablespoons hot water, then fold it into the mash. Add more hot water a little at a time only if needed; the finished mash should hold a soft mound.
5. Stir in the lemon juice and taste before adding salt. Cover and keep warm over very low heat, stirring occasionally, without letting the bottom scorch.

Notes

• Miso saltiness varies considerably; start with 1 tablespoon if using an especially assertive variety, then add more to taste.

Overall Timing / Workflow

The squash can hold while the fish cooks. Blanching the beans and prepping the mushrooms ahead leaves only quick finishing tasks at the end.

Instructions

1. 0:00 — Heat the oven to 400°F, prepare the squash, and start roasting.
2. 0:15 — Clean and tear the chanterelles, mince the aromatics, chop the herbs, and portion the fish.
3. 0:30 — Toast the almonds, then blanch, chill, and thoroughly dry the beans.
4. 0:40 — Start browning the chanterelles. Continue with the aromatics, wine, and water, but wait to add the finishing butter.
5. 0:50 — Check the squash. Once tender, remove it and lower the oven to 325°F. Mash the squash with butter and miso and keep covered.
6. Put the fish in the oven once it has cooled close to 325°F. During its final 5 minutes, finish the beans and mount the ragout with butter.
7. Check the fish temperature, warm the plates, and serve all components together.

Plating

Keeping the mash and beans distinct preserves their textures, while the ragout directly seasons the fish.

Instructions

1. Place a generous mound of squash mash on one side of each warm plate.
2. Set the lingcod beside the mash and spoon the chanterelles over it, letting a little sauce pool around the fish.
3. Arrange the green beans alongside, distributing the toasted almonds over each serving. Serve immediately.

Leftover Path

Separate storage keeps the almonds crisp and lets the delicate fish reheat more gently than the vegetables.

Instructions

1. Refrigerate leftovers in separate airtight containers within 2 hours. Use the fish and ragout within 2 days and the squash and beans within 3–4 days.
2. Reheat the mash over low heat with a splash of water, stirring until hot. Warm the beans briefly in a skillet; add any reserved almonds after reheating.
3. For a hot meal, place the fish and ragout in a covered baking dish with a spoonful of water and warm at 275°F until the fish reaches 165°F. Avoid prolonged heating, which dries out the fish.
4. Alternatively, flake the chilled fish over a lemon-dressed green salad and serve the warmed squash and mushrooms alongside.