braised cod with tortelloni

2016-03-08

Neither of these ingredients have very strong flavors, but they combine very well imo. Tortelloni are somewhat larger than tortellini and are generally filled with a vegetable / cheese combination, in this case spinach and ricotta cheese. The velouté sauce is made with the cooking liquid of the fish.

INGREDIENTS

This is what you need for 4 servings:

1 package 20 oz. spinach & ricotta tortelloni
4 cod steaks, 6-8 oz.
½ cup milk or water
2 tsp. flour + 2 tbsp. olive oil, mixed
spices:
- S&P
- garlic
- lemon grass
- dill
- parsley
optional:
- ½ cup of a mild-tasting melting cheese e.g. Quesadilla, mozzarella.

Pic1: parsleyed cod, tortelloni

Directions

Sauté the cod 15-20 minutes on medium-low heat in some olive oil.
Add water to cover the fish steaks halfway.
Medium-low heat keeps the fish moist rather than cooking it dry.
Add S&P to taste. You can be generous with the green spices.
Cook the tortelloni in salted water 8-10 minutes or as per the package instructions.
Drain the water and add a small amount of olive oil to prevent the shells from drying and sticking together.
Stir in the cheese.
Remove the fish from the skillet when it is fully cooked.
Add the milk or water and bring to a boil.
Add S&P to taste and some more spices if desired.
While boiling, slowly stir in the oil dough until the mixture thickens to the desired consistency.
Remove from the heat.
Add just enough sauce to the tortelloni to mix sauce and cheese together.
The remainder can be presented separately for those who like more sauce.
Serve immediately. Enjoy.

Pic2: tortelloni
Pic3: cooking
Pic4: simmering

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org