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How to make cider steamed cod with celery

Published: 18-Mar-2013 (04:22); Viewed: 2507; Difficulty: 3 out of 10

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How to make cider steamed cod with celery
This is very unusual recipe, because the fish fillet is subjected to different cooking procedures from the different sides. This allow to make a very interesting combination of flavours without overcooking, which is very crucial with cod. Cider steamed cod with celery is a full dish, which do not requires any further side dishes.

step-by-step instructions

  1. Ingredients for three portion meal:
    • Cod fillet, 600 gm. I presume, that 200 gm of cod is perfect for one portion, but if it is too small, take a bit more fish.
    • Celery, 1 bunch.
    • Clarified butter, 3 tbsp.
    • Flour, 1-2 tbsp.
    • Real cider, preferably with medium or medium-dry sweetness. 50-75 ml.
    • Double cream, 2-3 tbsp.
    • Salt, to taste
    • Black or mixed peppercorns, to taste.

  2. Remove skin and all bones if any. It is very convenient to do with not very sharp knife.

  3. Cut cod fillet into a portion size pieces. Sprinkle both sides of them with salt and freshly milled pepper.

  4. Cover one side of cod with flour, preferably skin side. Yes! This is very important to cover only one side of the fish fillet.

  5. Fry one side of the cod until golden. You should fry the side, which was covered with flour.

  6. This step should be performed together with previous one. In small baking tin, fry chopped celery, until it starts to be soft, approximately 3 min. Chopped celery should cover all the tray.

  7. Place cod on top of the celery, with fried side up, and raw side down. Add a bit of cider. Cider should not touch the cod fillet. Bring to boil and put this tray to the 180-200 ° C. preheated oven for 5-6 min.

  8. Remove fish from the tray, add double cream, salt to taste and thicken is a bit.

  9. Serve cod with fried celery and enjoy!

tips and tricks

  • Use any frying oil instead of clarified butter.
  • Oven should be preheated in advance!
  • It is possible to use soured cream or creme fraiche instead of the double cream.
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by: Librarian
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tags: cider; cod; cooking with cider; fish; restaurant recipes

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