New Recipes Cod Salad - ★Cooking Recipes★

Pan-fried cod with scrunchepns, hearts of romaine salad with bakeapple vinaigrette and touton croutons.
Directions for: Cod Salad

Ingredients

Cod

3 6 oz filets of cod, skinned, sliced in lengthwise

Flour for dusting

cup scruncheons or bacon, cut into -inch dice, cooked and drained, fat reserved

1 cucumber, sliced into coins

5 radishes, sliced into coins

1 bunch parsley, chopped

1 cup bakeapples

3 romaine hearts cut in half lengthwise

Lemon vinaigrette, recipe follows

Touton dough, recipe follows

Toutons

4 cup flour

2 cup lukewarm water

1 Tbsp instant yeast

2 tsp sea salt

sea salt

Lemon Shallot Vinaigrette

1 shallot, finely diced

2 lemon, juice and zest

1 tsp Dijon mustard

1 cup olive oil

Salt and freshly ground black pepper

Directions

Cod

1. Toss the bakeapples into the vinaigrette and let marinade 1 hour. In a pan, over medium heat, saute the scruncheons or bacon until crispy, remove pork from pan. Reserve the fat. and saute the touton dough in the pork fat remaining in the pan, 3 to 5 minutes per side. Until golden on each side. Remove touton from pan. Add more scruncheon fat to the same pan. Season cod with salt and pepper, then dust filets in flour and saut 1 to 2 minutes per side over medium heat.

2. Place halved romaine heart on each plate. Toss cucumber, radish and parsley with bakeapple vinaigrette. Spoon veggie mixture over romaine hearts, place two fried cod filets on top of salad on each plate and toss fried scruncheons over to garnish plate.

Toutons

1. Add all ingredients except 1/2 cup of the flour to the bowl. Using the dough hook on your electric mixer, mix together well and allow to run on low speed for about 10 minutes. The dough will be loose and sticky. Allow it to rise in a warm spot for 1-2 hours. Turn out the dough and knead in the other cup of flour by hand. You may have to use a little more or a little less flour. Let dough rise again for 1/2 hour. Roll out the touton dough into a round pancake shape about 1/2- inch thickness.

Lemon Shallot Vinaigrette

1. Whisk shallots, lemon juice, zest and mustard together. Gradually whisk in olive oil. Season with salt and pepper.

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