Tarragon Mayonnaise Cod Steaks Recipes

COD WITH TARRAGON AND POTATOES

Cod With Tarragon and Potatoes image

Found in the Best Simple Recipes cookbook. A tangy mustard-mayonnaise mixture seasoned with tarragon and garlic which is the "glue" for the bread-crumb topping (which uses panko crumbs for more of a crunch) while parcooking the potatoes in the microwave first before baking them with the fish helps make this recipe ready in less than 30 minutes. Haddock or halibut fillets are good alternatives for the cod.

Provided by mama smurf

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 lbs red potatoes, scrubbed and sliced into 1/8 inch thick slices
1/4 cup olive oil
salt, and pepepr
4 teaspoons Dijon mustard
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
3/4 cup panko breadcrumbs
3 tablespoons mayonnaise
1 tablespoon lemon, juie
4 skinless cod fish fillets, 1 1/4 inches thick (6 oz each)

Steps:

Adjust oven rack to uppper-middle position, place rimmed baking sheet on rack and heat oven to 500 degrees. Meanwhile, toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl. Microwave, covered, until tender 4-8 minutes.
Combine mustard, tarragon and garlic in bowl. Toss half of mustard mixture, bread crumbs and 1 tablespoon oil in medium bowl. Whisk mayonnaise and lemon juice into remaining mustard mixture. Pat fish dry with paper towels. Coat top and sides of fish with mayonnaise mixture, then dredge in crumb mixture, pressing to adhere.
Brush preheated baking sheet with remaining oil. Arrange fish, crumb side up, in center of baking sheet and scatter potatoes around fish. Bake until fish is cooked through, 12 to 15 minutes. Transfer fish to platter, tent loosely with foil, and heat broiler. Broil potatoes until spotty brown, 4 to 6 minutes. Transfer potatoes to platter. Serve.

Nutrition Facts : Calories 540.2, Fat 20.3, SaturatedFat 3, Cholesterol 102.2, Sodium 434.9, Carbohydrate 41.1, Fiber 3.6, Sugar 3.9, Protein 47.2

TARRAGON MAYONNAISE

Tarragon Mayonnaise image

Categories Fish Herb Sauté Spring Bon Appétit

Number Of Ingredients 9

Ingredients

Makes 1 1/2 cups
1 cup mayonnaise (regular or low-fat)
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon drained small capers
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish

Steps:

To make mayonnaise
Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

FISH AND CHIPS WITH TARRAGON-MALT VINEGAR MAYONNAISE

Fish and Chips with Tarragon-Malt Vinegar Mayonnaise image

The mayo can also be made with dill.

Time 40m

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup mayonnaise
3 tablespoons chopped fresh tarragon
1 tablespoon malt vinegar or cider vinegar
1 cup self-rising flour
1 1/2 teaspoons Old Bay seasoning
1 1/4 cups lager beer
Vegetable oil (for frying)
1 1/2 pounds halibut fillets, cut crosswise into 1/2- to 3/4-inch-thick slices
3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds

Steps:

Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.

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