CookEat Recipe
Codfish Canadian Style
Fresh cod steaks gently fried with finely minced onion, then covered with a same-pan flour-thickened white-wine gravy containing cooked chopped parsley and lemon juice.
Method
Steps
Step 1
Use three fresh cod steaks, each weighing three-quarters of a pound, kept chilled until cooking. Season all three with the teaspoon of salt and half teaspoon of white pepper. Peel and finely mince the onion. Squeeze the juice from the half lemon and remove the seeds.
Step 2
Heat the two tablespoons of melted butter in a broad frying pan. Add the finely minced onion and the three cod steaks. Fry gently for about ten minutes on each side as a guide, turning carefully and adjusting the heat so the onion and butter do not burn. Continue as needed until the thickest flesh of each steak reaches145°F (63°C), checked away from bone with a clean food thermometer. Lift the cooked steaks onto a clean hot serving dish.
Step 3
Keep the onion, butter and cooking juices in the same frying pan. Sprinkle in the two tablespoons of flour and mix thoroughly. Stir in the half gill of white wine, separate half gill of water, half teaspoon of fresh chopped parsley and the lemon juice. Bring to a gentle boil and cook for five minutes, stirring until the flour is cooked and the gravy is evenly thickened.
Step 4
Pour the hot onion and white-wine gravy over the cooked cod steaks and serve promptly. Take care with the fish bones when eating.
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