CookEat Recipe
Codfish Steaks with Brown Butter
Thick fresh cod steaks slowly pan-fried in butter, finished in the same pan with additional browned butter and lemon.
Method
Steps
Step 1
Use three fresh cod steaks, each one inch thick, kept chilled until cooking. Season all three with the teaspoon of salt and half teaspoon of white pepper. Heat the one and a half tablespoons of melted butter in a broad frying pan and arrange the steaks side by side.
Step 2
Fry slowly for about ten minutes on each side as a guide, adjusting the heat to avoid burning. Continue as needed until the thickest flesh of each steak reaches 145 F (63 C), checked away from bone, and is opaque and flakes easily. Lift with a skimmer onto a hot serving dish.
Step 3
Return the same pan to the heat and add the separate half ounce of fresh butter. Toss until the butter is brown without burning, then lower the heat before squeezing in the juice from the half lemon. Toss once more, pour the pan finish over the fish and serve promptly.
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