Best Poached Cod With Lemon Butter Sauce Recipes

POACHED COD WITH LEMON BUTTER SAUCE

Poached Cod with Lemon Butter Sauce image

Number Of Ingredients 15

Ingredients

1 3/4 pounds cod filets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
4 whole peppercorns
2 whole cloves
salt to taste (optional)
Lemon Butter Sauce:
4 tablespoons chilled butter, divided
1/2 teaspoon finely minced garlic
3 tablespoons finely chopped shallots
juice of 1/2 - 1 lemon to taste
2 tablespoons finely minced fresh parsley
salt and freshly ground black pepper to taste

Steps:

Cut cod fillets crosswise into 4 equal pieces. In a large skillet, arrange fillets in a single layer. Pour milk into skillet; add enough water to just cover fillets. Add bay leaf, parsley sprigs, peppercorns, and cloves to skillet. Season with salt, if desired. Bring to a simmer; cover and cook gently, approximately 3-4 minutes, until fish flakes easily with a fork. Remove skillet from heat; set aside. For Lemon Butter Sauce: In a small saucepan, heat 1 tablespoon butter. Add garlic and shallots; sauté just until softened. Remove 1/4 cup of cooking liquid from skillet; add to saucepan and stir. Bring sauce to a boil; cook until reduced by 1/2. Add lemon juice. Remove sauce from heat. Whisk in remaining butter until melted. Season with minced parsley, salt and pepper. Drain cod. Serve with sauce.

Nutrition Facts : Nutritional Facts Serves

POACHED COD WITH LEMON-PARSLEY SAUCE

Poached Cod With Lemon-Parsley Sauce image

Provided by Jacques Pepin

Categories dinner, weekday, main course

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons lemon juice (juice of 1 large or 2 small lemons)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 cups water
6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

Steps:

Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
Spoon the sauce over the fish. Serve immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams

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