Miroton De Cabillaud Recipes

BEEF MIROTON

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Place the potatoes in a small pot and cover with cold water.
• Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance.
• Remove from the water and drain.
• Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
• Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes.
• Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
• Pour in the broth and add a sprinkling of salt.
• Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
• Butter a small casserole dish, about 8" square.
• Shingle all the potato slices over the entire bottom so they overlap slightly.
• Lay the slices of meat in a single layer on top of the potatoes.
• Dump the onion mixture on top and spread it out.
• Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
• Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
• Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
• Season with salt and plenty of pepper, garnish with chopped parsley, and serve.

MIRLITON CASSEROLE

Steps:

• Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
• Drain and cool.
• Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
• Add shrimp and saute until pink.
• add garlic and parsley, bread crumbs, salt & pepper.
• Turn off heat.
• Take the mirlitons and cut in half lengthwise.
• Take a teaspoon and scoop out the seed and sac that surrounds it.
• Then scoop out the meat of the merliton and save it in the pan along with the dressing.
• You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
• If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
• Place a pat of butter on each half and bake in medium oven until browned and bubbly.
• You can make these ahead of time and freeze them.
• Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
• For variety, you can use hot sausage out of the casing or ground meat.