RECIPE: Marinated Cod
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If you’re looking to put together a Feast Of The Seven Fishes, or simply would like a new way to prepare cod, here’s a recipe from Landana Cheese.
The company uses its Landana 1000 Days, an aged Gouda, in the recipe. Serve the cod with a Chablis or other dry white wine. Find more recipes at LandanaCheese.com. RECIPE: MARINATED COD Ingredients |
 Cod marinated in white wine and herbs. Photo courtesy Landana Cheese. |
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For The Sauce |
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 Roux types. Photo courtesy Rouxbe.com. |
Preparation
1. MAKE a marinade from the wine, cloves, some thyme, bay leaf, rosemary and sage. Peel the onion, cut into large pieces and add to the marinade. Season to taste with salt and freshly ground black pepper. Bring to the boil, simmering for 10 minutes; then leave to cool until lukewarm. 2. WASH the fish and lay it in a pan that can be tightly covered. Pour the lukewarm marinade into the pan. If it doesn’t fully cover the fish, add broth or water. Cover and let the fish to marinate for 5 hours. 3. BRING the mixture to a boil and simmer for 5 minutes. Remove the pan from the heat. 4. MELT the butter, add enough flour to make a white roux (see instructions below). Dilute with strained cooking liquid until a creamy sauce is created. Simmer gently for 10 minutes. In the meantime… |
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5. GRATE the cheese and mix it, along with the cream, into the sauce. Season to taste and keep warm. 6. DRAIN the fish and lay it carefully on a preheated serving dish. Drizzle the sauce over the fish and garnish with thin slices of lemon and fresh herbs. Serve the rest of the sauce on the side. A roux (pronounced roo) is a combination of fat and flour, that has been used for centuries as a thickening agent in French cuisine. White and blonde roux are used to thicken sauces and soups. Brown and dark brown roux are primarily used in Cajun and Creole dishes, such as gumbo and jambalaya. They have more flavor than the white and blonde versions, but are thinner and thus do a lighter job of thickening 1. MELT the clarified butter in a saucepan over medium heat. When the butter is hot enough, a pinch of flour sprinkled on top of it will slowly start to bubble. Then… 2. WHISK the flour into the clarified butter until a thick, rough paste forms. Whisk constantly while the paste bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin. After about 5 minutes, the raw smell of the flour becomes a nutty aroma and you have a white roux. As it continues to cook—with continuous stirring—the roux becomes smoother and thinner and the bubbling becomes slower.
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