Cod Steaks with Mushrooms and Pink Peppercorns
Ingredients
- 8 cod steaks
- 1/4 pint white wine
- 1 bay leaf
- 2 shallots finely chopped
- 1 oz butter or margarine
- 6 oz mushrooms sliced
- 1 oz flour
- 1/4 pint milk
- 2 tsps pink peppercorns
- 2 tsps chopped parsley
- Grated nutmeg
- Salt and pepper
Instructions
- Put the cod and wine into a casserole with the thin ends of the steaks pointing towards the middle.
- Add the bay leaf and shallot. Cover loosely and cook for 6 minutes on HIGH. Leave covered and set aside.
- 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
- 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.
- Cook, uncovered, for 2 - 3 minutes on HIGH, stirring often until thickened.
- 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
Calories: 607 kcal
Carbohydrates: 13 g
Protein: 104 g
Fat: 11g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 261 mg
Sodium: 11312 mg
Potassium: 2609 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 467 IU
Vitamin C: 8 mg
Calcium: 311 mg
Iron: 5 mg