Pan Seared Boston Cod Fish With Crab And Lobster Brandy Cream Sauce Recipes

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SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE



Seared Scallops with Lobster Brandy Sauce image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 15

2 sticks unsalted butter
1 tablespoon chopped garlic
1/2 yellow onion, diced
1 cup all-purpose flour
1/2 bottle white wine
8 cups heavy cream
4 cups lobster stock
3 ounces brandy
Hot sauce
Salt and freshly ground pepper
1 tablespoon vegetable/olive oil blend
1 teaspoon sea salt
6 day-boat scallops, 10/20 count
Truffle oil, for drizzling
Serving suggestions: cooked rice or potatoes and cooked vegetables

Steps:

  • For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
  • For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
  • Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.

FISH AND LOBSTER CAKES



Fish and Lobster Cakes image

"When I ran Barefoot Contessa, my specialty-food store in East Hampton, NY, we sold thousands and thousands of crab cakes every summer. They were not only delicious, but they were also perfect for entertaining because you could simply reheat them before dinner and serve them with our creamy, vinegary remoulade. I still make them at home: I cook them early in the day so I can be out of the kitchen by the time my guests arrive. Recently, I revisited my old recipe and decided to update it with lobster, flaky codfish, lemon zest and crunchy panko crumbs. I was glad I did! The fish cakes turned out to be a wonderful twist on traditional crab cakes. To make them ahead, I prepare the Fish and Lobster Cakes, place them on a sheet pan, wrap them well and refrigerate for a few hours. Before we eat, I just put them in a 350 degrees F oven for 15 minutes. Everyone thinks I whipped up dinner right before they arrived!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 cakes

Number Of Ingredients 20

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded and
1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann?s
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
1 1/2 cups good mayonnaise, such as Hellmann's
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar

Steps:

  • Preheat the oven to 200 degrees F.
  • Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork.
  • Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently.
  • Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce.
  • Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.

LOBSTER-COD CAKES WITH RED CABBAGE SLAW AND FRESH BASIL DRESSING



Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 30

2 cups cold water
1/2 cup dry white wine
1 white onion, coarsely chopped
1 stalk celery, coarsely chopped
4 black peppercorns
4 sprigs parsley
1 pound fresh cod fillets
Salt and freshly ground pepper
6 tablespoons olive oil
1 red onion, finely diced
2 cloves garlic, finely chopped
1 jalapeno, finely diced
1/2 cup best quality mayonnaise
2 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
l pound cooked lobster meat, shredded
1/2 cup Japanese bread crumbs
1/4 cup finely chopped flat-leaf parsley
2 cups instant flour
Red Cabbage Slaw with Fresh Basil Dressing, recipe follows
1/2 cup red wine vinegar
2 tablespoons chopped red onion
2 cloves garlic, finely chopped
1 tablespoons best quality mayonnaise
1 tablespoon Dijon mustard
1/4 cup packed chopped fresh basil leaves
3/4 cup olive oil
Salt and freshly ground pepper
1 large head red cabbage, finely shredded
2 carrots, finely shredded

Steps:

  • Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly.
  • Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste.
  • Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour.
  • Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side.
  • Serve with Red Cabbage Slaw with Fresh Basil Dressing.
  • Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
  • Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.

LOBSTER SAUCE



LOBSTER SAUCE image

Provided by Food Network

Categories     condiment

Time 2h10m

Yield 2 cups sauce

Number Of Ingredients 16

Lobster shells from 4 lobsters, meat reserved for another use
10 Szechwan peppercorns
3 ounces extra virgin olive oil
1 large white onion, cut into small dice
1 carrot, peeled, cut into small dice
1 stalk celery, cut into small dice
1 ounce tomato paste
1/2 cup brandy
1/4 teaspoon paprika
1/4 teaspoon ground cayenne pepper
2 tablespoons roux, equal parts butter and flour
1 piece star anise
2 quarts lobster stock
Bouquet Garni
1 head fennel, shredded
2 teaspoons cold butter

Steps:

  • In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
  • Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
  • Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
  • Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
  • Serve with roasted fish of your choice.

ANYTHING BRANDY CREAM SAUCE



Anything Brandy Cream Sauce image

This is yummy (and versatile) sauce to use over steaks, chicken, pork chops, veal, etc. You can even try it on seafood, poached eggs, baked potatoes, or even steamed veggies. A lovely accompaniment to just about any dish.

Provided by 2Bleu

Categories     Sauces

Time 7m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 green onion, finely chopped
1/4 cup chopped mushroom (optional)
1/4 cup broth (chicken beef or veggie depending, or even apple cider)
2 tablespoons brandy
1/2 cup heavy cream
salt and black pepper, to taste (optional)

Steps:

  • Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
  • Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
  • Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

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