Codfish A La Lyonnaise. Recipe

Recipe: Codfish A La Lyonnaise

History:
Codfish A La Lyonnaise is a classic French dish that originated in the city of Lyon. Lyon is known for its rich culinary traditions, and this dish is a testament to the city's love for flavors and textures. The combination of codfish, onion, apple, almonds, and curry powder creates a unique and delicious flavor profile that is beloved by many.

Fun Facts:
- Lyon is often referred to as the gastronomic capital of France, and it is home to many world-renowned chefs.
- The city is famous for its bouchons, traditional Lyonnais restaurants that serve hearty and rustic dishes.
- Codfish has been a popular ingredient in French cuisine for centuries, as it was easily accessible and could be preserved for long periods of time.

Now, let's dive into the recipe for Codfish A La Lyonnaise:

Ingredients:
- 1 pound of codfish fillets
- 4 hard-boiled eggs, halved
- 1 small onion, chopped
- 1 apple, chopped
- 2 tablespoons of butter
- 1/4 cup of pounded almonds
- 1 pint of milk
- 1/2 tablespoon of cornstarch
- Salt, to taste
- 1 dessertspoon of curry powder
- Croutons, for serving
- Fried parsley, for garnish

Instructions:

1. Start by preparing the codfish fillets. Rinse them under cold water to remove any excess salt, and pat them dry with a paper towel.

2. In a large skillet, melt the butter over medium heat. Add the chopped onion and apple, and sauté until they become tender and slightly caramelized, about 5 minutes.

3. Add the pounded almonds to the skillet and cook for another minute, stirring continuously.

4. In a separate bowl, whisk together the milk and cornstarch until well combined. Pour the milk mixture into the skillet, stirring constantly to prevent lumps from forming.

5. Season the sauce with salt and curry powder. Adjust the amount of curry powder based on your personal preference for spiciness.

6. Cook the sauce for about 10 minutes, or until it thickens slightly and the flavors meld together.

7. Gently place the halved hard-boiled eggs into the skillet, making sure they are coated with the sauce. Let the dish simmer for a few more minutes to warm up the eggs.

8. While the dish is simmering, prepare the croutons by toasting slices of bread in a toaster or oven until golden brown. Cut the toasted bread into small cubes for serving.

9. Once the codfish and eggs are hot and fully cooked, remove the skillet from the heat.

10. Serve the Codfish A La Lyonnaise with croutons on the side for added texture and crunch. Garnish with fried parsley for a pop of color.

Enjoy your delicious Codfish A La Lyonnaise!

Similar Recipe Dishes:
- Codfish Croquettes: This dish features a creamy mixture of codfish, mashed potatoes, and spices, formed into small patties and deep-fried until golden and crispy.
- Codfish and Potato Gratin: Layers of thinly sliced potatoes and flaky codfish are baked in a creamy, cheesy sauce until bubbling and golden brown on top.
- Codfish Cakes: A popular appetizer or snack, codfish cakes are made with a mixture of shredded codfish, mashed potatoes, and seasonings, shaped into patties and pan-fried until crispy.

These recipes showcase the versatility of codfish and demonstrate the various ways it can be prepared to create delicious and satisfying dishes.

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