Codfish With Cream Recipes

Steps:

• Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
• Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
• Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
• Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
• Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.

Steps:

• Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes. Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture. Cook and stir until the sauce thickens. Reduce the heat to low and keep warm.
• Season the codfish with salt and pepper, to taste. Dust the fillets lightly with flour, shaking off any excess. In a large skillet over medium-high heat, add a thin layer of oil. When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes. Remove the fish to a plate and keep warm. Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly.
• Heat another saucepan over medium-high heat, add a thin layer of oil, and cook the ginger and chile pepper until they are softened, about 2 minutes. Carefully pour in the white wine and cook until it has almost evaporated. Stir in the heavy cream and reduce it by half. Pour in a 1/2 cup of the teriyaki sauce. Add the mussels, cover, and cook until the mussels have opened, about 5 minutes.
• Put 2 scallions on each serving plate and arrange a piece of fish on top. Add a few mussels and spoon over some of the cream sauce. Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves.

Steps:

• Flake codfish.
• Melt the butter, add flour and stir until well incorporated; add hot milk and pepper.
• Stir over medium heat until boiling.
• Add fish and beat well.
• Add beaten egg yolk and stir well.
• Serve at once.
• **Variation: Add 3 hard-cooked eggs, chopped, to the creamed fish before filling the potato shells. Add mashed potato, brush with melted butter and place under hot broiler until golden.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.