Best Miroton De Cabillaud Recipes

BEEF MIROTON

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Place the potatoes in a small pot and cover with cold water.
• Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance.
• Remove from the water and drain.
• Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
• Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes.
• Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
• Pour in the broth and add a sprinkling of salt.
• Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
• Butter a small casserole dish, about 8" square.
• Shingle all the potato slices over the entire bottom so they overlap slightly.
• Lay the slices of meat in a single layer on top of the potatoes.
• Dump the onion mixture on top and spread it out.
• Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
• Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
• Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
• Season with salt and plenty of pepper, garnish with chopped parsley, and serve.

MIROTON DE CABILLAUD

Steps:

• Cut cod into 1 1/2-inch thick steaks. Pat dry. In a large skillet, heat the olive oil, and 2 tablespoons butter over medium heat. Saute each steak for 4 minutes on each side. Remove fish from pan and keep warm.
• Place the onions in the skillet and saute until brown. Add the wine and chicken stock and season with salt and pepper. Continue cooking until volume is reduced by 1/2. Return fish to skillet and cook for 2 minutes over medium heat. Remove fish and place on a warm platter.
• In the skillet, whisk in the remaining butter. Add the julienned gherkins, capers, and chopped parsley. Spoon the finished sauce over the fish and serve.

MIRLITON (CHAYOTE) CASSEROLE

Steps:

• 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
• 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
• 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
• 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
• 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
• 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
• 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
• 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
• 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
• 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
• 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.

SEAFOOD-STUFFED MIRLITON/CHAYOTE

Steps:

• Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
• Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
• Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
• Bake at 350 degrees for about 20 minutes until topping is crisp and golden.