Cod steaks with broccoli: Submitted by: Jim | Date Added: 29 Jan 2012 Ingredients:

4 thick cod steaks: 6 oz (175 g) each about
2 tablespoons. tablespoons of extra virgin olive oil
Salt and black pepper
1 shallot
3 / 4 pound broccoli florets (350 g)
10 sprigs fresh tarragon
3 / 4 cup heavy cream (200 ml)

Cooking Instructions:

Preheat oven to 350 ° F. Rinse and pat the slices of fish. Brush with one tablespoon of oil. Salt and pepper.

Cut 4 pieces of aluminum large enough to wrap the steaks. Place in the center, bring the edges and close loosely twists. Ask them on the baking sheet from oven and let cook 15 minutes.

During the cooking of steaks, peel and mince the shallot. Wash broccoli. Separate into florets.

Heat the remaining oil in a frying pan. Melt the shallot. As soon as it is translucent, add the broccoli. Pour 2 / 3 cup water, bring to a boil, then cover and simmer 4-5 minutes. When the broccoli is tender, remove lid and boil over high heat, without letting burn until there is no more than one or two tablespoons of water.

Wash and dry tarragon. Book 4 sprigs for garnish. Chop the leaves of the other six strands. Add them to the broccoli. Top with cream. Salt and pepper. Keep warm.

Remove twists from the oven, open them and transfer the steaks to plates. Top with broccoli, garnish with reserved sprigs of tarragon and serve.

Makes 4 servings

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