Poached Cod With Lemon Butter Sauce Food

POACHED COD WITH LEMON-BUTTER SAUCE

Steps:

• Cut cod fillets into four serving size pieces and place in large pan in one layer.
• Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
• Add the bay leaf, the parsley sprigs, peppercorns and cloves.
• Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
• While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
• Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
• Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
• Remove from the heat and add the minced parsley.
• Taste the sauce and adjust seasoning.
• Drain the fish and serve it hot with the lemon-butter sauce poured over it.

COD WITH BROWN BUTTER LEMON SAUCE

Steps:

• Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside.
• Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan.
• Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan.
• Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons.

COD WITH HERBED WHITE-WINE LEMON SAUCE

Steps:

• Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
• Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

POACHED COD WITH LEMON-PARSLEY SAUCE

Steps:

• Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
• At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
• Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
• Spoon the sauce over the fish. Serve immediately.

POACHED COD WITH PARSLEY SAUCE

Steps:

• Melt the butter over medium heat in a small saucepan. Add the flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated. Whisk in the stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in the parsley and chives.
• Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium sauté pan or other wide straight-sided pan. Place the fillets in the liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
• Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice. Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates. Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 241
• Fat: 8g
• Cholesterol: 72mg
• Carbohydrate: 7g
• Sodium: 713mg
• Protein: 28g
• Fiber: 1g