Cod Poached In Cider Recipes

Steps:

• For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
• Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
• Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
• For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
• Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.

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.

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.

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.

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.