APPLE CIDER-GLAZED SALMON
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
- In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
- Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
- Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.
COD POACHED IN CIDER
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
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.
CIDER-SPIKED FISH PIE
This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.
Provided by Tejal Rao
Categories dinner, lunch, pies and tarts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
- Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
- Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
- Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 1 gram
TOMATO-POACHED FISH WITH CHILE OIL AND HERBS
Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
- Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
- Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
- Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
- To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.
COD POACHED IN CIDER
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
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
CIDER-POACHED FISH
This is from The Washington Post. Haven't tried it yet, but it did sound interesting. To be served with steamed green beans or new potatoes.
Provided by Nabiha
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and mince the shallots.
- Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
- Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
- Melt 2 tbsps of the butter in a large skillet, preferably non-stick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5-7 minutes, until they are transluscent.
- Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.
- Cook for 1-2 minutes, then add the mushrooms, stirring to combine.
- Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
- Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
- Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
- Increase the heat to medium-high, if needed; cook uncovered for 2-3 minutes to reduce sauce slightly. Taste and adjust the seasoning as necessary.
- (At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the creme fraiche or butter and stir to incorporate.).
- Spoon the sauce over fish.
- Serve immediately.
Nutrition Facts : Calories 219.4, Fat 8.1, SaturatedFat 4.1, Cholesterol 129.5, Sodium 126.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.6, Protein 32.6
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