Potato Crusted Codfish Steaks With Lemon Butter Sauce Recipes

Steps:

• Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
• While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
• Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
• Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

Steps:

• Preheat oven to 375 degrees.
• Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes.
• In a large sauce pan, heat oil over high heat.
• Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly.
• While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3.
• Over low heat whisk in butter, a small amount at a time.
• Serve sauce over fish and Enjoy!

Steps:

• Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
• Place butter mixture in plastic wrap and roll into a log shape.
• Chill until firm.
• Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
• Rub spice mix into both sides of steaks.
• Shake off excess.
• Place steaks on a hot grill and cook for 2 minutes.
• Turn and cook for 2 additional minutes.
• Move steak to a cooler section of the grill and continue to cook until desired doneness.
• Serve each steak with a slice of the lemon butter.

Steps:

• Fish:
• Preheat oven to 375 degrees F. Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place grated potato. In a large ovenproof saute pan, heat oil.
• Dip the filets first in the flour, then the egg mixture, and finally in the potato. Add the fish to the saute pan and cook for 2 minutes per side. Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden.
• Lemon Butter Sauce:
• Set a large non-reactive saucepan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 5 to 6 minutes or until liquid is reduced by 2/3. Over low heat, whisk in 3 tablespoons of the butter a few pats at a time. Remove from heat and whisk in the remaining 2 tablespoons of the butter 1 tablespoon at a time. Continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.