bethk wrote:We can have the fresh cod tomorrow ~ don't know for sure how I'm going to cook it. I may try it without any crispy coating (my usual panko crumbs) on the grill mats but I'm really afraid the cod will just fall apart. It usually breaks up even when I put the coating on it and try to be really carefully when I flip it in the pan.
What about poaching it? Here's something from my files just to give you an idea. You may not want to go with another butter-based sauce so soon but if it's poached, it just begs for a sauce. I'm not that familiar with cod but some of the tarragon cream sauce you made recently might be a good one if you're not into the butter. Or just make a cream sauce with some sausage in it...
Poached Black Cod w/Sausage-spiced Butter Sauce
Makes 2 appetizer portions. Recipe by John Newman, JamesBeard.org
Sausage-Spiced Butter Sauce:
2 Tablespoons (1 ounce) spicy Italian sausage, casing removed
1 cup dry white wine
1 Tablespoon minced shallots
1 Tablespoon heavy cream
1/2 cup cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 Tablespoon fresh lemon juice
Salt and pepper to taste
Poached Black Cod:Two 3-ounce fresh black cod fillets
Salt and pepper to taste
1/4 cup heavy cream
1/4 cup dry white wine
1 Tablespoon fresh lemon juice
Chopped chives for garnish
To make the sauce, place the sausage in a sauté pan set over high heat. Break up the sausage into small pieces and sauté until cooked through, about 3 minutes. Remove from heat and set aside. (Do not pour off any of the pan drippings.)
Combine the shallots and wine in a sauce pot and reduce over medium heat until only about 2 Tablespoons of liquid remain, about 10 minutes. Add the cream and simmer for one minute. Reduce the heat to low and slowly whisk in the butter one piece at a time. Stir in the lemon juice, sausage, and sausage drippings. Season with salt and pepper and keep warm until ready to serve.
To make the cod, season the fillets with salt and pepper. Place the cream and wine in a small sauté pan over medium heat and heat until simmering. Place the cod in the pan and reduce the heat to low. Cook until just cooked through, about 5 minutes. Drizzle with lemon juice.
To serve, spoon some sauce over the fish and finish with chopped chives.
Beth wrote:We were eating supper and he asks, "Grandma, would you like any more chicken? Grandpa, how about you?" We both answered, "no"......and there went the rest of the chicken and broccoli. I think he saved his boiled potatoes for his 'dessert'.
He sounds like a couple of things: A boy who appreciates a good meal and a polite kid, too. A good mix for sure. Robin must be very proud of him...