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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By sconseteer
Fall River, MA
on February 27, 2006
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This is an easy way to make a beautifully flaky, moist and tender dish out of a fish that can turn into cotton if youdon't have the right preparation to go by.
The idea of using a julienne of cornichons or gherkins with a whitefish put me off this at first, but when my curiosity got the better of me I went ahead and tired it out.
The result was a subtle piquancy that offset the sweetness of all those onions, creating a warm, fuzzy glow on the palette that reminded me of the secret love ingredient that mediterranean grandmothers slip into everything they make when no one is looking.
This recipee achieves that effect with very little effort, and is definitely worth a try.
The adventurous ingredients are an interesting eye opener, but the real value of making this dish is the cooking technique, which is easy to master.
I have prepared other fish recipees using the method described in this one with fantastic results, even when the ingredients are quite different.
Try this a few times and you'll acquire a very useful and adaptive approach to creating richly favored, beautifully textured dishes from even the largest and thickest cuts of fish.
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