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Flaked Cod Lyonnais Recipe
Flaked Cod Lyonnais
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Flavors of the Magdalen Islands
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: About 20-25 minutes
Difficulty: Easy
Chef's Note
For a more sophisticated presentation, stick a crab claw and a chive blade into the center of each serving. Serve with confit tomatoes and artichoke leaves.
- A piece of Cod
- Potatoes
- Onions
- Butter or oil
- Fruit vinegar
  1. Poach the cod for a few moments in boiling water; drain and flake;
  2. peel and slice the potatoes; sauté them in a skillet in butter or oil;  remove and set aside;
  3. slice the onions and cook them in the same skillet over low heat until translucent. 
  1. Using a round cookie cutter or ring mold, alternate layers of potato, cod and onion; repeat two or three times, ending with onion; 
  2. deglaze the skillet (that you used to cook the potatoes and onions) with a little fruit vinegar; 
  3. whisk in a few pieces of butter to make the sauce. 
  1. Place the molds into the oven for 2 or 3 minutes to reheat;
  2. unmold in the center of each plate; spoon on the sauce; garnish and serve hot. 
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