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ASICS GTcool xprees 207

  • Street: 57 Rue Adolphe Wurtz
  • City: Le Petit-Quevilly
  • State: Virginia
  • Country: France
  • Zip/Postal Code: 76140
  • Listed: Май 8, 2019 11:47 пп
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Seared Cod with Chive Butter Sauce Recipe

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 salomon speedcross ireland — https://www.salomonireland.site sprig of thyme. Let melt and baste the fish with the juice.

Pour over the Butter Sauce and serve.

CAUTION. Read the other comments before committing to this recipe. You notice a constant theme; the wine does not reduce to a as stated. I tried with a bottle of Chardonnay as instructed. The first attempt on medium heat completely evaporated all the wine, 2 cups wasted. My second attempt, on low heat, produced the same results. Evaporated. Almost an entire bottle of wine wasted. On my final attempt, I ignored his instructions and used corn starch as a thickening agent.

Overall, this recipe is very poorly written. It lacks a lot of details (ie: no searing time on fish). For the sauce, he states on back burner to allow the wine to reduce. Thanks for zero details here.

I was skeptical going in, and should have trusted my gut. The wording in the instructions for the sauce is a little confusing, but the basic guidelines are spot on. Here is what I did:

1. Instead of thinking — http://www.Google.de/search?q=thinking think reduction simmer the wine, the thyme, garlic and shallots until the wine is reduced by 60 70%.

2. Remove all the solids from the wine sauce, then wisk in butter, lemon and cream. It will be an absolutely yummy sauce its not thick just perfect for spooning over delicate fish.

You need to start the wine reduction before the fish. I reduced the wine sauce and then turned off the burner while I sauted the fish. When I put the fish in the oven, I then turned the heat up on the wine reduction and after it came to a simmer, added the butter, lemon and cream to the sauce. By the time the fish is done the sauce is done. What I did was brought the sauce to a boil turned heat to med/high and let simmer for about 15 min. Before it was reduced way down I strained. Mine did reduce to a syrup. The sauce is tart when tasted alone but with the fish it is AMAZING!!! It does not make a lot of sauce for a reason cus it does not take much. This is one of the best cod recipes I have even not only made but eaten. It tasted like Sea Bass!!

I made this fish for a Father Day meal. My husband really enjoyed it and my eight year old said it the best fish she ever had!

I wouldn compare the fish to fish sticks, as a previous reviewer did. However, with any recipe, you have to make it your own. For additional flavor, you could add your preferred seafood seasonings to the fish before cooking. You can also use a different white fish. I used the frozen cod, which I probably won use again, because I usually don like the texture of previously frozen fish. I used egg whites instead of a whole egg because I had some on hand, and had no problem with getting the panko to adhere. You do have to slightly press the panko into the fish, so keep that in mind.

I liked the cooking technique, however. It was quick, reliable, and left the fish moist. Grapeseed oil is too expensive, so I used olive oil instead.

I did not make the wine sauce, but instead, make a simple lemon butter sauce with garlic and capers.

This recipe has so many 5 star ratings with great comments and I am just stumped! I tried the recipe using halibut — http://Www.Theepochtimes.com/n3/search/?q=halibut. It tasted like I was eating plain, bland fish sticks and after re reading the ingredients, I can see why fish, Asics gelquantum 362 CM — https://www.salomonireland.site/salomonsuomi.asics-asics-gelquantum-362-cm-c-29.html salt, pepper, plain panko bread crumbs. and no seasonings whatsoever. I should known. Perhaps some garlic or Asics Kinsei7 men — https://www.salomonireland.site/salomonsuomi.asics-asics-kinsei7-men-c-57.html onion powder would helped some. And the sauce was bad. I think I let my 2 cups of wine reduce down to about 1/4 of a cup and still it never thickened to any consistency near a syrup. After I got done putting the butter, cream and lemon in it, it just tasted like lemony wine sauce and I don care for the taste of wine in my food. My daughter suggested that we just put tartar sauce on the fish. Won try this again waste of expensive fish and Asics Kinsei5 men — https://www.salomonireland.site/salomonsuomi.asics-a


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