Miroton de Cabillaud

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 (4 pound) whole codfish, cleaned, scaled and filleted
  • 1 tablespoon olive oil
  • 2 tablespoons butter, plus 4 tablespoons
  • 2 large onions, thinly sliced
  • 1/2 cup white wine, plus 1/2 cup
  • 3/4 cup chicken stock
  • Salt and freshly ground pepper
  • 3 ounces sour gherkins, julienned
  • 1 tablespoon capers
  • 1 tablespoon chopped parsley
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.


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