BAKED MILK FISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8x8 baking dish with cooking spray.
- Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets. Drizzle filets with lemon juice.
- Bake in preheated oven for 15 minutes, or until fish is firm and can be flaked with a fork.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 7.8 g, Cholesterol 66.1 mg, Fat 2 g, Fiber 0.5 g, Protein 33.3 g, SaturatedFat 0.7 g, Sodium 263.3 mg, Sugar 6 g
POACHED COD WITH LEMON-BUTTER SAUCE
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.
Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8
MORUE A L'ANGLAISE (COD FILLETS POACHED IN MILK)
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut each fillet crosswise into two pieces. Using a pair of pliers, pull out any bones that may be left.
- Arrange the pieces skin side down in a skillet large enough to hold them in one layer. Add water to barely cover, milk, bay leaf, onion, thyme, salt and peppercorns.
- Bring to a boil and let simmer five to seven minutes or until fish is done. The thicker the fish, the more time it takes to cook. Do not overcook. Serve with egg sauce.
POACHED COD WITH POTATOES AND LEEKS
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Provided by Andy Baraghani
Categories Bon Appétit Cod Poach Dinner Healthy Fish Milk/Cream Potato Leek Garlic Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
- Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
- Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.
BRANDADE DE MORUE
This is basically a puree or spread made of poached salt cod. Having said it that simply, let me just say that this is one of my most favourite dishes - the ingredients combine to create flavour-perfection. The salt cod has to be soaked for atleast 24 hours with many changes of water.
Provided by evelynathens
Categories Spreads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
- For croutons: Position rack in center of oven and preheat to 400F.
- Arrange bread slices in singled layer on baking sheet.
- Brush tops with oil and bake until just beginning to colour, about 5 minutes.
- Rub tops of bread with halved garlic.
- Drain cod; cover with cold water in a large saucepan and bring just to simmer.
- Let simmer until cod is tender and just begins to flake, 8-10 minutes.
- Drain cod; break into small pieces.
- Transfer to processor.
- Add crushed garlic cloves.
- Combine hot milk and cream.
- With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
- Season with lemon juice, nutmeg, salt and pepper.
- Mound brandade in center of platter.
- Surround with croutons, olives and parsley.
- Serve at room temperature.
- (can be prepared up to 3 days ahead).
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