Recipe courtesy of The Chanticleer Inn
Miroton de Cabillaud
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- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 657
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 83 g
- Cholesterol
- 242 mg
- Sodium
- 1589 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 657
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 83 g
- Cholesterol
- 242 mg
- Sodium
- 1589 mg
Ingredients
Directions
- Cut cod into 1 1/2-inch thick steaks. Pat dry. In a large skillet, heat the olive oil, and 2 tablespoons butter over medium heat. Saute each steak for 4 minutes on each side. Remove fish from pan and keep warm.
- Place the onions in the skillet and saute until brown. Add the wine and chicken stock and season with salt and pepper. Continue cooking until volume is reduced by 1/2. Return fish to skillet and cook for 2 minutes over medium heat. Remove fish and place on a warm platter.
- In the skillet, whisk in the remaining butter. Add the julienned gherkins, capers, and chopped parsley. Spoon the finished sauce over the fish and serve.
