Cod Steaks with Mushrooms and Pink Peppercorns recipe
ingredients
4 - 8 cod steaks, depending on size 140 ml (1/4 pint) white wine
1 bay leaf
2 shallots, finely chopped
30 g (1 oz) butter or margarine
180 g (6 oz) mushrooms, sliced
30 g (1 oz) flour
140 ml (1/4 pint) milk
2 tsps pink peppercorns
2 tsps chopped parsley
Grated nutmeg
Salt and pepper
1 bay leaf
2 shallots, finely chopped
30 g (1 oz) butter or margarine
180 g (6 oz) mushrooms, sliced
30 g (1 oz) flour
140 ml (1/4 pint) milk
2 tsps pink peppercorns
2 tsps chopped parsley
Grated nutmeg
Salt and pepper
method
1. Put the cod and wine into a casserole with the thin ends of the steaks pointing towards the middle.
2. Add the bay leaf and shallot. Cover loosely and cook for 6 minutes on HIGH. Leave covered and set aside.
3. Melt the butter in a small bowl for 30 seconds on HIGH. Add the mushrooms, cover loosely and cook for 1 minute on HIGH to soften slightly
4. Stir in the flour and milk and strain on the cooking liquid from the fish. Add the peppercorns, parsley, a pinch of grated nutmeg and salt and pepper.
5. Cook, uncovered, for 2 - 3 minutes on HIGH, stirring often until thickened.
6. Remove the skin and bone from the cod steaks if desired and spoon over some of the sauce to serve. Serve the remaining sauce separately
2. Add the bay leaf and shallot. Cover loosely and cook for 6 minutes on HIGH. Leave covered and set aside.
3. Melt the butter in a small bowl for 30 seconds on HIGH. Add the mushrooms, cover loosely and cook for 1 minute on HIGH to soften slightly
4. Stir in the flour and milk and strain on the cooking liquid from the fish. Add the peppercorns, parsley, a pinch of grated nutmeg and salt and pepper.
5. Cook, uncovered, for 2 - 3 minutes on HIGH, stirring often until thickened.
6. Remove the skin and bone from the cod steaks if desired and spoon over some of the sauce to serve. Serve the remaining sauce separately
serving amount
serves 4
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