Potato-Crusted Codfish Steaks With Lemon Butter Sauce
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 cups
Flour1
Salt4
Eggs2 tbsps
Dijon Mustard3 tbsps
Canola Oil1 cup
White Wine (dry)3 tbsps
Lemon Juice2 tsps
Garlic (minced)1 tbsp
Shallot (minced)10 tbsps
Unsalted Butter (chilled, cut up)Directions:
1
Preheat oven to 375 degrees F
2
Place the flour in a shallow bowl and season with salt and pepper
3
In another shallow bowl, beat the eggs with the mustard
4
In a third shallow bowl, place dried mashed potato flakes
5
In a large ovenproof saute pan, heat oil
6
Dip the steaks first in the flour, then the egg mixture, and finally in the potato
7
Add the fish to the saute pan and cook for 2 minutes per side
8
Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden
9
To serve, spoon the Lemon Butter Sauce in the center of each plate
10
Place the crusted steaks in the center of the sauce
11
Set a large non-reactive saucepan over high heat
12
Add the wine, lemon juice, garlic, and shallots
13
Cook for 5 to 6 minutes or until liquid is reduced by 2/3
14
Over low heat, whisk in 6 tablespoons of the butter a few pats at a time
15
Remove from heat and whisk in the remaining 4 tablespoons of the butter 1 tablespoon at a time
16
Continue whisking until all of the butter is incorporated into the sauce
17
Strain the sauce, pressing all of the liquid into a bowl
18
Stir in the parsley
19
Serve immediately, or keep warm for a few minutes until ready to use