Miroton de Cabillaud
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 657
- Total Fat
- 24
- Saturated Fat
- 12
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 83
- Cholesterol
- 242
- Sodium
- 1589
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.