History:
Cooking with cod historically began several thousands of years ago in the North Atlantic Ocean. The term cod actually has etymology from early fishermen meaning “common fish.” Cod was the singular primary source of food for the first English settlers who landed at Roanoke Island in the 1580s. As the centuries passed cod markets and fisheries flourished and made New England merchants rich on the flakey fish. From Canada to the Caribbean and across the Atlantic to Iceland, cod has been a life source from Vikings to home cooks today.
Ingredients:
Sautéed Red Onion Ingredients
1 small red onion
2/4 garlic cloves
Salt and Pepper to taste
2 tsp of red wine vinegar
1 stick of unsalted burger (tbsp)
Extra Virgin Olive Oil
Cod and Butter Sauce Ingredients:
Cod Fillet
2 cloves of garlic
¼ cup dry white wine (optional)
½ tbsp of paprika
6 tbsp unsalted butter
Extra Virgin Olive Oil
Salt and Pepper to taste
Basil Leaf (optional for garnish)
Directions:
First slice the red onion, as shown in the instructional video, into thin strips. Next, thinly slice the cloves of garlic (add extra garlic if you want!) In a hot pan with olive oil, cook the red onion slices and chopped garlic until translucent. Add the salt, pepper, and splash of red wine vinegar. Cook for a few minutes and set aside for later (if the onions are too vinegary for your taste, add a small amount of granulated sugar to balance it out!)
In a sperate pan, heat up 3 tbsp. of unsalted butter and add a glug of olive oil (this will help the butter not burn). Add two to three garlic cloves to the butter and let simmer for a minute. GENTLY add the cod fillet into the pan (set to medium heat). Lightly salt and pepper each side as you flip the fish. Once you flip, add the white wine. After ¾ minutes flip the fish (each side should be light gold). Remove the fish and keep the pan hot.
To make the butter sauce, add the remaining butter and melt. Add the paprika and let cook for a minute on medium.
To serve, place the butter sauce down on the plate then add the sautéed red onions on top. Lastly, add the cod fillet in top and garnish with basil and micro greens (both optional).
Official Statement:
Today you have a cod fillet served with sautéed red onions and a warm paprika butter sauce.
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