Ingredients 

(serves 2)

1.   2 pieces of cod fillets

2.   olive oil

3.   sea salt and freshly cracked black      pepper

4.   a small knob of butter

5.   80g hon shimeiji mushrooms,       bottoms trimmed

6.   ¼ cup water

7.   1 tbsp white wine (optional)

8.   1 to 2 tbsp fresh cream

9.   1 to 2 tbsp grated parmesan cheese

10.  ½ tsp dried chopped dill (more if using fresh)

Cooking

Season the cod fish lightly with salt (rub) & black pepper. Melt a knob of butter and spread it evenly on the saucepan (or use olive oil). Pan fry the fish, for a few minutes each side over medium fire till lightly browned, slightly flakey & surface slightly crisp. Set aside the fish. To prepare the creamy mushroom sauce, melt butter in pan, saute the mushrooms for about 1-2 minutes. Then add some stock/water & white wine. Add fresh cream and grated parmesan cheese to get the consistency you want. Then add chopped dill and stir evenly. Pour the sauce over the cooked fish and serve immediately.

Note: For the side dish, I had tomatoes on vine and mini portebello mushrooms. I seasoned the mushrooms (stems removed) with salt and pepper, and cooked everything on the grill (for the mushrooms; both sides, for the tomatoes; just the bottom) for a few minutes.

Adding parmesan cheese to thicken the sauce (instead of just fresh cream alone) adds additional flavour to the sauce. 

Here is a pure winter recipe for you. In the chilling cold you can sit back in your couch and have the real taste of prawns in the right ingredients.

Ingredients 

8 large prawns (or better known as ’shrimps’ in other parts of the world)

1.     2 stalks of spring onions
2.    1 tbsp chopped garlic
3.   1/2 tbsp black peppercorn   (adjust to your   liking) 
4.     1/2 tsp light soy sauce
5.     1/4 tsp dark soy sauce
6.     40ml water
7.     1/2 tsp brown sugar
8.   small knob of butter

Cooking

Remove the head and shell of the prawn, leaving only the shell tail intact. De-vein by cutting along the top middle part of the prawns and remove the black veins. Cut the spring onions to 2-inch length, separate thick bottom white stalks from the top green portion. Pound the black peppercorn using mortar and pestle till coarse (not powdery). Melt butter in heated pan, add garlic, crushed peppercorns and thick spring onion stalks and stir fry till garlic is lightly browned. Add water, light soy sauce, dark soy sauce and brown sugar. Add prawns and the rest of the spring onions, stir fry till prawns are cooked. It only takes a few minutes.