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Belgian Baked Cod in Beer Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Cod Recipe - Belgian recipe how to bake cod with cream, beer (Duvel), onion, and chervil.
Ingredients:
- 1 1/2 pounds fresh Cod fillets
- 1 cup cream
- 1 cup beer (any kind, originally: Duvel)
- 1 onion, chopped
- Handful chervil, cut
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Serves/Makes: 6
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How to cook Belgian Baked Cod in Beer:
- Put the cod fillets in a greased oven dish.
- Mix the Duvel with the cream, the onion and pepper and salt to taste and pour this over the fish.
- Bake the cod fish about 30 minutes at 350°F (180°C).
- Sprinkle with chervil and serve.
Notes:
This recipe for Belgian Baked Cod in Beer serves/makes: 6. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Baked
Cuisine: Belgian
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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