Name: Miroton de Cabillaud
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: american
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chanticleer, Nantucket, MA

On Tonight

Miroton de Cabillaud

Categories: