# Poached Lingcod with Braised Chard, Beet Greens and Hedgehog Mushrooms > Gently poached lingcod sits over silky chard and beet greens, with golden hedgehog mushrooms and a little ruby-colored broth. Crisp green beans with toasted hazelnuts and tender honeynut squash round out an earthy, bright dinner made entirely on the stovetop. - URL: https://www.chezjk.com/recipes/poached-lingcod-over-braised-chard-beet-greens-with-hedgehog-mushrooms-green-bea - Author: Jonathan Katzman - Cooked and photographed: 2026-03-18 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, pescatarian ![Poached Lingcod with Braised Chard, Beet Greens and Hedgehog Mushrooms](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F7e468de313cba811.jpg) ## Gently Poached Lingcod A quiet poach keeps lean lingcod moist and preserves its large, delicate flakes. Light aromatics leave room for the mushrooms and greens. ### Ingredients - 1½ lb skinless, boneless lingcod, cut into 4 equal portions - 4 cups water or light unsalted gluten-free fish stock - 1 small shallot, thinly sliced - 3 strips lemon zest, without white pith - 4 parsley stems - 1 tsp kosher salt, plus more to taste ### Instructions 1. Check the fish for pin bones and lightly season with a little of the salt. 2. Combine the water or stock, shallot, lemon zest, parsley stems, and remaining salt in a wide saucepan. Simmer gently for 5 minutes, then reduce the heat. 3. Slide in the fish in a single layer; the liquid should just cover it. Keep the liquid at about 170–180°F, with no active bubbling, and partially cover. 4. Poach for 7–12 minutes depending on thickness, until the center reaches 145°F and the flesh separates into moist flakes. Lift out carefully with a slotted spatula and serve immediately. ### Notes - Use a pan that fits the fish snugly and add more hot water if necessary to cover. Avoid boiling, which can break the fillets apart. ## Braised Chard and Beet Greens Cooking the stems first makes them tender without overcooking the leaves. Beet greens tint the braising liquid, creating a savory, colorful base for the fish. ### Ingredients - 1 large bunch red or rainbow chard - 1 large bunch beet greens - 2 tbsp extra-virgin olive oil - 1 shallot, thinly sliced - 2 cloves garlic, thinly sliced - ¾ cup water or unsalted gluten-free vegetable stock - 2 tsp lemon juice - to taste kosher salt and black pepper ### Instructions 1. Wash the greens thoroughly. Separate stems from leaves, discarding any tough stem ends. Cut stems into ½-inch pieces and leaves into broad ribbons. 2. Warm the olive oil in a wide covered saucepan over medium-low heat. Add the shallot and a pinch of salt; soften for 3 minutes without browning. Add garlic and stir for 30 seconds. 3. Add the stems and stock. Cover and simmer for 6–8 minutes, until the stems begin to soften. 4. Add the leaves in batches, turning them into the liquid. Cover and braise gently for 8–10 minutes, until silky but still intact. 5. Season with lemon juice, salt, and pepper. Keep enough braising liquid to spoon a shallow pool into each serving bowl. ## Golden Hedgehog Mushrooms with Scallions Browning the mushrooms separately gives them savory depth and firmer edges against the soft fish and greens. Scallions add a fresh finish. ### Ingredients - 12 oz hedgehog mushrooms, cleaned and cut into large bite-size pieces - 1½ tbsp ghee - 2 scallions, sliced, white and green parts separated - 1 tsp lemon juice - to taste kosher salt and black pepper ### Instructions 1. Brush grit from the mushrooms, giving them a brief rinse only if needed; dry thoroughly. 2. Heat a wide skillet over medium-high heat and add the ghee. Add mushrooms in a loose layer, working in batches if necessary. 3. Cook undisturbed for 3–4 minutes, then turn and continue cooking until released moisture evaporates and the mushrooms are golden, about 10–12 minutes total. 4. Reduce the heat to medium, add scallion whites and salt, and cook for 1–2 minutes. Fold in scallion greens, lemon juice, and pepper just before serving. ### Notes - If the mushrooms release substantial liquid, let it evaporate before expecting browning; avoid crowding the pan. ## Green Beans with Toasted Hazelnuts and Parsley Briefly boiled beans stay bright and crisp-tender. Hazelnuts bring richness and crunch, balanced by lemon and parsley. ### Ingredients - 1 lb green beans, stem ends trimmed - ⅓ cup hazelnuts - 1½ tbsp extra-virgin olive oil - 1 tbsp lemon juice - 2 tbsp roughly chopped flat-leaf parsley - to taste kosher salt and black pepper ### Instructions 1. Toast the hazelnuts in a dry skillet over medium-low heat for 6–8 minutes, shaking frequently, until fragrant and golden. Rub off loose skins with a towel and coarsely chop. 2. Bring a saucepan of generously salted water to a boil. Add the beans and cook for 3–5 minutes, until bright green and crisp-tender. 3. Drain thoroughly and toss while warm with olive oil, lemon juice, parsley, salt, and pepper. 4. Scatter the hazelnuts over the beans immediately before serving. ### Notes - For advance preparation, chill the boiled beans in ice water and dry well. Rewarm briefly in hot water, then drain and dress. ## Stovetop-Simmered Honeynut Squash A shallow covered simmer softens the squash without roasting. Reducing the cooking liquid leaves a light buttery glaze that emphasizes its natural sweetness. ### Ingredients - 2 honeynut squash, about 1½–2 lb total - ¾ cup water - 1½ tbsp unsalted butter - ¼ tsp kosher salt, plus more to taste ### Instructions 1. Halve the squash lengthwise, scoop out the seeds, and cut into ¾-inch-thick wedges. Leave tender skin on, or peel if the skin feels tough. 2. Arrange in a broad saucepan or deep skillet, preferably in one layer. Add the water, butter, and salt. 3. Bring to a gentle simmer, cover, and cook over medium-low heat for 15–20 minutes, until a paring knife enters easily. Check occasionally and add a splash of water if the pan is drying out. 4. Uncover and gently reduce the remaining liquid for 3–5 minutes to a thin glaze. Spoon it over the squash without stirring aggressively. ### Notes - Honeynut squash is naturally sweet; no added sweetener is needed. If unavailable in March, small butternut squash wedges work with a similar method. ## Overall Timing / Workflow The greens and squash hold well, leaving the final minutes for the delicate fish and crisp mushroom topping. ### Instructions 1. 0:00 – Wash and cut the greens, squash, beans, mushrooms, and aromatics. Toast and chop the hazelnuts. 2. 0:15 – Start the squash and braised greens in separate covered pans. 3. 0:25 – Brown the mushrooms. Prepare the poaching liquid and bring a separate pot of salted water to a boil for the beans. 4. 0:35 – Hold the tender greens and squash over very low heat. Start poaching the fish and cook the beans. 5. 0:45 – Dress the beans, finish the mushrooms with scallions and lemon, and check the fish's center temperature. Plate as soon as the fish is ready. ### Notes - Allow about 45–55 minutes total. With fewer burners, cook the beans ahead and rewarm them; keep the fish as the final task. ## Plating A shallow bowl keeps the greens' broth around the fish, while separately plated sides retain their distinct textures. ### Instructions 1. Divide the braised greens among four warm shallow bowls and spoon a little reddish braising liquid around them. 2. Set a portion of lingcod over each bed of greens. Top with browned hedgehog mushrooms and scallions. 3. Serve the green beans with their hazelnuts and the glazed squash alongside, on separate plates or a shared platter. ## Leftover Path Separate storage protects the hazelnuts' crunch and allows the fish to be warmed without overcooking the vegetables. ### Instructions 1. Refrigerate leftovers within 2 hours in separate shallow containers. Keep extra hazelnuts separate from the beans. 2. Use the fish within 2 days and the vegetables within 3–4 days. 3. Rewarm greens and squash covered with a splash of water. For hot fish leftovers, nestle the fish into the greens, cover, and gently heat to 165°F. 4. Alternatively, flake the chilled fish over leftover green beans with fresh lemon and olive oil. Mash leftover squash into a simple soup with stock. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.