Cod Poached In Cider Recipes

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POACHED COD WITH LEMON-BUTTER SAUCE



Poached Cod With Lemon-Butter Sauce image

From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.

Provided by Chef Kate

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs cod fish fillets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
2 tablespoons fresh parsley, chopped
4 whole peppercorns
2 whole cloves
4 tablespoons unsalted butter
1/2 teaspoon garlic, minced
3 tablespoons shallots, minced
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Cut cod fillets into four serving size pieces and place in large pan in one layer.
  • Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
  • Add the bay leaf, the parsley sprigs, peppercorns and cloves.
  • Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
  • While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
  • Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
  • Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
  • Remove from the heat and add the minced parsley.
  • Taste the sauce and adjust seasoning.
  • Drain the fish and serve it hot with the lemon-butter sauce poured over it.

Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8

FISH FILLET POACHED IN CIDER



Fish Fillet Poached in Cider image

Fish Fillet Poached in Cider. The ideal fish for this Norman recipe is Dover sole, but cod, or any other firm white fillet, is a very good substitute.

Provided by SOSCuisine

Categories     Main courses/Entrées

Number Of Ingredients 10

1 tbsp olive oil
1 onions
1 clove garlic
8 button (white) mushrooms
700 g cod fillet
1 pinch salt
ground pepper to taste
1 1/2 cup cider
2 tbsp fresh dill
aluminum foil

Steps:

  • Preheat the oven to 205ºC/400ºF.
  • Prepare the vegetables: Thinly slice the onion, mince the garlic and slice the mushrooms.
  • Heat the oil in a pan over medium heat.
  • Add the onion then sauté until it begins to soften.
  • Add the garlic and mushrooms then cook, stirring occasionally, until the mushrooms are softened, about 7 min.
  • Transfer the vegetables to an ovenproof baking dish just large enough to contain the fish.
  • Sprinkle the fish with salt and pepper then put it over the vegetables.
  • Pour the cider around all and bring to a boil on top of the stove (alternatively you may bring to a boil just the cider in a small saucepan).
  • Cover the dish with foil, then put it in the middle of the oven.
  • Bake 12 to 15 min, until the fish is done.
  • It is important to check with a fork to see if it is cooked through.
  • Garnish with dill then serve the fish on the warmed plates, with the vegetables and juices spooned over it.
  • If necessary, reduce the juices in a small saucepan, then add it to the fish.

Nutrition Facts : Calories 190 calories/serving, Fat 4

FISH POACHED IN CIDER



Fish Poached In Cider image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon butter, or more to taste
1/2 cup sliced or minced shallots
1 cup roughly chopped portobello or other mushrooms
1 1/2 pounds any white-fleshed fillet of fish, about 1 inch thick, in 1 or 2 pieces
Salt and freshly ground black pepper to taste
1 cup dry sparkling cider

Steps:

  • Preheat the oven to 500 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper, and lay it in the center of the skillet. Pour the cider around the fish.
  • Bring to a boil on top of the stove, then transfer to the oven. Bake for about 8 minutes; it's highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done). Baste with the pan juices, and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

COD POACHED IN CIDER



Cod Poached in Cider image

The ideal fish for this Norman preparation is Dover sole-the real thing, a fish with great flavor and unmatched texture. But this isn't an ideal world-you're unlikely to find Dover sole and equally unlikely to want to pay the asking price if you do. Fortunately, cod is a good substitute. In fact, as long as you don't overcook it, it's fantastic here. Any firm but not tough white fillet will also work: red snapper and black sea bass are excellent choices. If you can pick up mussels at the same time, by all means go for the variation; the broth and overall results will be improved markedly. In Normandy, this would inevitably be accompanied by a potato gratin like the one on page 482 and, if you were lucky, a salad.

Yield makes 4 servings

Number Of Ingredients 6

2 tablespoons butter
1 large onion, sliced
Salt and black pepper to taste
1 1/2 to 2 pounds fillets of cod or red snapper, about 1 inch thick, in 1 or 2 pieces
2 cups dry sparkling cider
Chopped fresh parsley leaves for garnish

Steps:

  • Preheat the oven to 400°F. Put the butter in a small skillet and turn the heat to medium. Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown. Turn off the heat. Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish. Sprinkle the fish with salt and pepper and put it over the onion. Pour the cider around all and bring to a boil on top of the stove.
  • Cover with foil and bake for 12 to 15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance). Garnish with parsley and serve the fish with the onion and juices spooned over it.
  • Clean 2 pounds mussels (page 208) and combine them with the cider in a covered pot. Turn the heat to high and cook, shaking the pan occasionally, until the mussels open, about 10 minutes. When they are cool enough to handle, remove them from their shells; pass the cider through a cheesecloth-lined strainer. Proceed as directed, using the mussel-scented cider for the liquid and adding the shelled mussels to the fish about halfway through its cooking time.
  • In step 1, when the onion begins to soften, add 1 cup trimmed and chopped white, cremini, or portobello mushrooms and continue to cook, stirring occasionally, until the mushrooms have given up their liquid, about 10 minutes more. Proceed as directed.

COD POACHED IN CIDER



Cod Poached in Cider image

Make and share this Cod Poached in Cider recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 large onion, sliced
salt
black pepper
1 1/2-2 lbs cod fish fillets, about 1 inch thick, in 1 to 2 pieces (or red snapper)
2 cups dry sparkling apple cider
chopped fresh parsley leaves, for garnish

Steps:

  • Preheat oven to 400°.
  • Put the butter in a small skillet and turn the heat to medium.
  • Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown.
  • Turn off the heat.
  • Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish.
  • Sprinkle the fish with salt and pepper and put it over the onion.
  • Pour the cider around all and bring to a boil on top of the stove.
  • Cover with foil and bake for 12-15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance).
  • Garnish with parsley and serve the fish with onion and juices spoon over it.

Nutrition Facts : Calories 205.7, Fat 6.9, SaturatedFat 3.9, Cholesterol 88.6, Sodium 144.3, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 30.8

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