Cod Flan With Onion Compote Recipes

LEMON FLAN WITH AUTUMN FRUIT COMPOTE

Steps:

• For fruit compote:
• Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.
• For flans:
• Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
• Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
• Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.
• Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
• Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.

TOMATO-ONION COMPOTE

Steps:

• Heat oven to 200 degrees. Line a baking sheet with foil, and spread tomatoes cut side up on sheet. Season with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Scatter thyme and garlic on top, and oven-dry for 4 hours.
• Meanwhile, in a medium sauté pan, heat olive oil. Add onion, season with salt, and cook over medium-low heat, stirring occasionally, until very tender and golden brown, about 35 minutes.
• Cool tomatoes, then peel and place on a cutting board. Finely chop tomatoes with cooked garlic. Place in a bowl. Pull oven-dried thyme leaves off their stems and add to tomatoes; discard stems. Add sun-dried tomatoes, onion and basil to bowl and combine. Taste compote, and add salt and pepper if needed.

GIDDY-UP STEAK WITH ONION-DATE COMPOTE

Steps:

• For the rub: In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets. Then, pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside on the counter up to 2 hours to marinate. You could also marinate the meat overnight in the fridge.
• For the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.
• Warm your grill or grill pan over medium heat.
• When the onions are caramelized, add the dates, vinegar, and water. Stir and cook, covered, for another 15 minutes.
• Fold a paper towel in 4, pour a little vegetable or canola oil onto it, and wipe down your grill pan.
• Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. It should sizzle upon contact - if it doesn't, your pan wasn't hot enough. This is how you ensure a nice crust on the steak! After 5 minutes on 1 side, flip the steak over, and cook another 4 to 5. Check the temperature; I like my flank steak done medium-rare, so I pull it off as soon as the thermometer register 125 degrees F. Pull onto a chopping board, and tent with foil; allow your meat to rest for 5 minutes.
• Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and deeply unsatisfying! Serve with a dollop of onion compote on top.

COD WITH FENNEL AND ONION

Steps:

• Heat a large, deep skillet over medium high heat and preheat oven to 425 degrees F.
• Cut tops off the fennel bulb. Reserve a few tablespoons of fronds (lacy dill-like greens) and chop. Quarter the bulb, then cut into each quarter on an angle to remove the core. Thinly slice the fennel.
• Add extra-virgin olive oil, fennel and onion to the pan and saute them, stirring frequently, 5 minutes. Season with salt. Add wine and reduce by half. Add potatoes to the pan in thin layers, completely covering the fennel and onions, working all the way to the edges of the pan. Pour the stock evenly over the pan. Season fish with salt and pepper. Arrange the fish on the potatoes. Bring the liquids to a bubble. Cover the pan and transfer to oven. Bake fish 15 minutes, until opaque, then uncover and bake for 2 or 3 minutes more. Transfer fish and vegetables to shallow bowls or dinner plates and garnish with parsley and fronds. Spoon juices down over the food. Serve with crusty bread for dipping.

COD WITH LEMON, GREEN OLIVE, AND ONION RELISH

Steps:

• Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
• Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
• Preheat oven to 250°F. Bring relish to room temperature.
• Place cod in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30-40 minutes.
• Transfer fish to a platter. Mix parsley into relish and spoon over fish.
• Do Ahead
• Relish (without parsley) can be made 1 day ahead. Keep chilled.

BAKED COD WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
• Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

FRICASSEE OF COD WITH RED-PEPPER COMPOTE

Steps:

• Heat two tablespoons of olive oil in a saucepan. Add the red peppers, onions, salt and pepper. Cook and stir over medium heat for 10 minutes. Remove and drain the excess oil.
• Put the mixture in a food processor or blender. Add the lemon juice and water and chop coarsely. Set aside.
• Put the pieces of fish on a flat surface and sprinkle them with salt and pepper. Dip the pieces in flour, coat well on all sides and shake off the excess flour.
• Heat the remaining two tablespoons of olive oil over medium-high heat in a nonstick skillet. Add the pieces of fish. Cook and brown both sides for five minutes. Add the garlic and the reserved pepper and onion mixture. Cover and cook for five more minutes. Serve very hot.

ONION COMPOTE

Steps:

• In a saucepan over medium heat combine onions and honey.
• Cook slowly until caramelized, about 45 minutes.
• Add vinegar and stir.
• Add water and reduce to low heat.
• Cook uncovered until liquid has been absorbed.
• Onions are done when they are tender, have melted together,and are moist but not wet.
• (More liquid and cooking time may be needed.) Whisk in butter.
• Season.
• Let cool and store in a mason jar.
• When ready to use, reheat the compote over low heat and adjust seasoning.
• Onion compote will keep refrigerated for at least a month.
• Enjoy!

PORK CHOPS WITH ONION COMPOTE

Steps:

• Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add onions, and cook until golden brown, about 25 minutes.
• Meanwhile, season chops generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Sear chops until golden brown, about 3 minutes per side. Transfer skillet to the oven, and cook to desired doneness. (Cook until a meat thermometer registers 140 degrees for medium-rare, about 5 minutes.) Transfer to a serving plate. Let stand for 10 minutes.
• Add wine to onions, and simmer until almost all the liquid has evaporated, about 3 minutes. Season with salt and pepper. Spoon over pork chops. Serve with lemon wedges.

COD FLAN WITH ONION COMPOTE

Steps:

• preheat oven to 325.
• in a pan over medium heat, combine onion, wine, vinegar, salt, pepper.
• simmer 15 minutes until reduced, remove from heat.
• spray 4 ramekins.
• put cod, cream, egg white, salt& pepper in a blender, process until smooth pour into ramekins until half full.
• place ramekins into a large baking dish, fill with water halfway up the sides bake for 20 minutes or until set.
• spoon some onion onto 4 plates.
• unmold flans on top of onions.
• garnish with more onions and fresh sprigs of herbs.