Thursday, July 19, 2012

Dutch Oven Bistro, Ling Cod

There are many types of Cod, I find the Ling to be the most moist, and best flavor. This recipe may sound a little hard, because it uses 2 or 3 ovens, well worth the work. It is a very nice evening meal for the back patio. You can cut it to 2 ovens if you reuse the one for the butter sauce, when making the Horseradish sauce. I served it with Home fries, and roasted balsamic onions. My Dad was from the South, and always said you can't eat fish with out onions.

Fish and Butter Sauce:

4 Ling Cod fillets
1 tablespoon lemon juice
1/4 cup all-purpose flour
2/3 cup milk
2/3 cup fish stock ( chicken stock can substitute )
Fresh ground black pepper
4 sprigs of flat leaf parsley

Horseradish Sause:

2 tablespoons tomato paste
2 tablespoons horseradish, fresh grated
2/3 cup sour cream

Preheat lid to a 12" Dutch oven, with 16 charcoals. In the 12" oven, butter or oil the oven well and place fillets in a single layer. Sprinkle with lemon juice, set aside. In a 8" Dutch oven, over 10 charcoals, melt butter. Stir in the flour and cook for 3-4 minutes, or until lightly brown. Stir to stop the flour from sticking. Remove from the heat. Gradually whisk in the milk, and the fish stock. Season with salt and pepper. Place oven back over the heat. Bring to a boil, stirring and simmering for 3 minutes, still stirring. The butter sauce should be smooth and thick. Pour the sauce over the fillets in the 12" oven. Place 2 of the charcoals from lid on table and add 8 more to form a circle. Place oven over them and bake for 20 to 30 minutes, until fish is flaky, and opaque. Meanwhile, in the same 8" oven, Make the horseradish sauce.  Blind the tomato paste and the horseradish with the sour cream. Slowly bring the sauce to a slow simmer, over 6 to 8 charcoals. Stirring to prevent it from sticking, and braking. Simmer very slowly, for 1 minute. Pour into a serving bowl. Serve the fish immediately. Garnish with the parsley Pass around the horseradish sauce.

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