BLACK COD COOKED WITH SAKE
Provided by Masaharu Morimoto
Categories side-dish
Time 40m
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a medium pot, bring sake to a boil and cook for 5 minutes.
- Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.
- When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.
- Add mirin for glazing. Then add tamari soy.
- Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them.
- Garnish with white scallion, shredded ginger and kinome on top.
BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days
Provided by Esther Clark
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
- Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium
BLACK COD WITH MUSHROOMS AND SANSHO PEPPER
Provided by Maggie Ruggiero
Categories Mushroom Sauté Quick & Easy Dinner Cod Anniversary Birthday Healthy Engagement Party Entertaining Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make broth:
- Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
- Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
- Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
- Sauté fish:
- Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
- Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
BLACK COD WITH MUSHROOMS, BACON, AND RED WINE SAUCE
Steps:
- Cook bacon in a high-sided large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
- Add quartered mushrooms, onion, and 1 tablespoon butter to bacon drippings in skillet. Increase heat to medium-high, and cook, stirring often, until mushrooms are lightly browned, about 10 minutes. Stir in wine, and bring to a simmer; cook 5 minutes. Stir in demi-glace mixture, ketchup, maple syrup, onion powder, garlic powder, chili powder, and Creole seasoning. Return to a simmer over medium-high. Reduce heat to medium; and gently simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, and stir in 1/4 teaspoon salt. Cover sauce, and keep warm.
- Heat oil in a large nonstick skillet over medium-high. Sprinkle fillets with remaining 3/4 teaspoons salt. Place fillets in hot pan; cook until edges are golden brown, about 5 minutes. Carefully turn fillets over; add remaining 1/4 cup butter. Tilt skillet so butter pools, and cook, basting fish often, until just cooked through, about 3 minutes. Remove from heat.
- Spoon about 1/2 cup sauce over and around each fillet. Top evenly with crumbled bacon
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