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Cod Creole

500g fresh or frozen cod whole or in steaks

140ml fish stock

1teasoon lemon juice or vinegar

seasoning

bouquet garni

50g butter

4 medium peeled tomatoes

4 medium onions

chopped parsley or green pepper

Preparation

Pre-heat oven to 180C (350F, GM4)

The fish is pressure poached in this recipe. Remove trivet. Pour stock, lemon juice or vinegar into pressure cooker. Add seasoning bouquet garni and fish covered with buttered paper. Pressure cook for 5 minutes. Allow pressure to reduce at room temperature. Lift out fish and allow to drain.

Fry the thinly sliced onions and tomatoes separately in melted butter.

Flake the fish and season lightly with pepper. Spread the tomatoes over the bottom of an ovenproof dish. Spread the fish on to and then cover completely with onions. Decorate with strips of green pepper or chopped parsley. Bake for 10 minutes.

 

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Posted by on May 17, 2012 in Fish

 

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