Chew on This | Cod in Wine Sauce

This was our chosen view the other morning. 

Sun rising. Motor roaring. Hair whipping around. Salty sea spray. Leaving one land mass and heading to another. Pretty darn delightful.

We met a new friend on this adventure. The little ones were quite smitten.

The Boy took it upon himself to regulate all movements of the sweet mugged pup, worried that he would go over board. The pup was very pleased with all of the attention and behaved like an expert sailor.

It was a lovely day. An adventure. A happy memory. 

I wonder if this day will be one that my kids will refer to in their adult life? I have no control over what they'll remember fondly, but will this day make the ranks? 

Hmmm, so fun to consider what the littles will find worthy of  'awesome memory' recall. And what a challenge to make many of our moments in life worthy of the 'awesome memory' recall consideration list. 

Oh, that is a heady challenge my friends! Let us not shy away from that challenge. Because the side effect of making awesome memories for your family is awesome memories for yourself.

So, that brings me to a memorable meal made by Mimi (ohh, say that fifteen times fast!). Yes, this delicious meal will not be forgotten - it's just that good! 

Cares

Here's Mimi's recipe:

Cod in Wine Sauce

(makes 2 servings)

2 cod fillets (about 1/2 lb. total)
juice of 1 lemon
1/2 C white wine, warmed
1/2 lb. asparagus spears, trimmed
3 T butter
3 T flour
3/4 C heavy cream
1/2 t minced garlic
1 egg yolk
1/2 t salt (or to taste)
1/4 t pepper
1/2 C toasted garlic bread crumbs
1/2 C grated Parmesan cheese
Garnish top with a twist of lemon

Preheat oven to 350℉. Prepare a baking dish (or two individual baking dishes) by coating with cooking spray. Set aside for later use.

In a sauce pan, gently warm your wine over medium-low heat. While the wine is heating, douse your cod fillets with lemon juice and let stand for a few minutes. Pat the fillets dry and carefully place them into the sauce pan. Poach the fillets, cover the sauce pan while doing this, for approximately 3 minutes. When done, remove cod and save the remaining wine. With the reserved wine, steam asparagus spears until almost tender. Again, keep the left over liquid for your sauce.

For the scrumptious sauce, melt butter in a saucepan over medium to medium-low heat. Blend in your flour, salt and pepper, garlic, cream and the reserved wine. Stir to combine. In a bowl, add your egg yolk and stir to break the yolk. To the bowl add two tablespoons of the warm sauce to the egg yolk and stir. Add the tempered yolk to the sauce and stir to completely incorporate.

To serve, place asparagus in the bottom of a baking dish (or individual baking dishes) which have been sprayed with cooking spray. Place the cod on top of the asparagus. Pour your warm sauce over the cod and asparagus. Sprinkle with toasted garlic bread crumbs and grated parmesan cheese. Place cod into the oven and bake 25 minutes uncovered. When done, top with a twist of lemon and serve immediately.