Seared Cod With Chowder Sauce Food

SEARED COD WITH CHOWDER SAUCE

Steps:

• Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened - discard any that don't. Stir through the sweetcorn and cream, and keep warm.
• Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.

COD CHOWDER NEWFOUNDLAND STYLE

Steps:

• Cut cod and shrimp into bite-size pieces; set aside.
• In large saucepan, melt butter over medium-high heat.
• Sauté onion, celery, carrot and savory until softened, about 5 minutes.
• Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
• Gently stir in cod and shrimp; simmer just until cod is opaque and shrimp is pink, about 3 minutes. Don't over cook the seafood.
• Pour in milk and cream; heat through.

SEARED COD WITH CHOWDER SAUCE

Steps:

• Melt a knob of butter in a pan. cook 1 finely chopped shallot and 50g lardons until the shallots have softened. Add 100ml white wine, 1 chopped large waxy potato and 50ml water. Cover, then cook until the potatoes have softened. Tip in 100g clams, cover, then cook for 5 minutes until they have opened - discard any that don't. Stir through 100g sweetcorn and 50ml double cream and keep warm.
• Heat a little oil in a pan, then put 2 × 150g thick-cut cod fillets in, skin-side down. season, then cook for 3-5 minutes until the skin is crisp. carefully turn over, then cook for 2 minutes more until just cooked through. Serve the fillets with the potato mixture and sprinkle with snipped chives.

SEARED COD WITH CHIVE BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
• Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs.
• In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
• Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
• Pour over the Butter Sauce and serve.
• In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.
• Whisk in cold butter and once melted add the fresh chives and season with black pepper.