Miroton De Cabillaud Food

MIROTON DE CABILLAUD

Steps:

• 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.

MIRLITON

Steps:

• Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
• When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
• Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

BEEF MIROTON

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Place the potatoes in a small pot and cover with cold water.
• Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance.
• Remove from the water and drain.
• Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
• Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes.
• Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
• Pour in the broth and add a sprinkling of salt.
• Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
• Butter a small casserole dish, about 8" square.
• Shingle all the potato slices over the entire bottom so they overlap slightly.
• Lay the slices of meat in a single layer on top of the potatoes.
• Dump the onion mixture on top and spread it out.
• Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
• Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
• Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
• Season with salt and plenty of pepper, garnish with chopped parsley, and serve.