Food: Fish in wine sauce
Jul. 29th, 2014 09:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornYesterday I didn't close the freezer door fully before going to work. I think the veggies, the bread and the ice cream will survive, as the ice cubes didn't even melt, but I have doubts about the fish. So, yesterday, there was
Codfish in white wine sauce
Take the half-thawed codfish fillets and put it in the fridge to thaw some more until it's time to prepare dinner. I had about half a pound of fish to prepare.
Butter a flat bowl. Wash the fish and put it in. Mix a tablespoon of salted mirepoix (very finely cut and roasted soup greens: carrots, celery, root parsley) with half a glass of fruity but not sweet white wine. Add crushed black pepper and garlic, some crushed dry sage leaves (or an uncrushed laurel leaf), and as much water as needed to cover the bottom of the bowl. Pour over the fish, so that most of the solid stuff ends up on the fish.
Cover the bowl (with tinfoil, if you have to) and bake at 180°C for about 20 minutes. Roast some mostly-thawed baguette or flat bread with it in the last five minutes or so, because it's a lot of sauce.
Put the fish on a warm plate, stir a teaspoon of creme fraiche into the sauce and pour on the plate. Tastes like codfish gone to heaven.
If I had to make dinner for two out of it, I would serve it with carrots and rice, brown rice, maybe, and probably use more butter. As it is, it would also make a nice fish dish for four in a full menu.
Codfish in white wine sauce
Take the half-thawed codfish fillets and put it in the fridge to thaw some more until it's time to prepare dinner. I had about half a pound of fish to prepare.
Butter a flat bowl. Wash the fish and put it in. Mix a tablespoon of salted mirepoix (very finely cut and roasted soup greens: carrots, celery, root parsley) with half a glass of fruity but not sweet white wine. Add crushed black pepper and garlic, some crushed dry sage leaves (or an uncrushed laurel leaf), and as much water as needed to cover the bottom of the bowl. Pour over the fish, so that most of the solid stuff ends up on the fish.
Cover the bowl (with tinfoil, if you have to) and bake at 180°C for about 20 minutes. Roast some mostly-thawed baguette or flat bread with it in the last five minutes or so, because it's a lot of sauce.
Put the fish on a warm plate, stir a teaspoon of creme fraiche into the sauce and pour on the plate. Tastes like codfish gone to heaven.
If I had to make dinner for two out of it, I would serve it with carrots and rice, brown rice, maybe, and probably use more butter. As it is, it would also make a nice fish dish for four in a full menu.
