Wednesday, August 31, 2011

Codfish With Taragon In Dry White Wine Sauce



I believe, by now, my blog readers will surely know many recipes on codfish, pasta, and pork. So be it. At least you will have a good choice when you have any of these three ingredients in your fridge.To make codfish with tara



You will need:
Serves 3
-  6 pieces of frozen codfish filets, skin peeled off and thawed.
-  25 gm fresh butter.
-  1 Tbsp. onion very finely minced.
-  1 inch fresh ginger root juice.
-  1 big pinch of taragon.
-  ¼ cup dry white wine
Method:
-  In a large non-stick skillet, add the fresh butter and melt on high heat.
-  Add the onion and the ginger, mix and stir for a minute.
-  Add fish and saute on both sides for a minute.
-  Add the wine, let boil , turn down heat to minimum, add salt and pepper to taste, cover and simmer for 5 minutes.
-  Thicken the sauce if you wish with a tsp. of ready made roux powder.
-Ready, serve with steamed potatoes.
Bon Appétit,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2