![Cod & Potatoes Poached in Milk](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Cod-Potatoes-Poached-in-Milk4.jpg?resize=1140%2C713)
Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}
![Cod & Potatoes Poached in Milk](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Cod-Potatoes-Poached-in-Milk3.jpg?resize=960%2C688)
Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}.
The day started with a ‘fresh as can be’ 1 1/2 lb. cod fillet. No plan for it, just a piece of fish too good to pass up. What I was craving, quickly became my motivation for making this dish. What I was craving, would be made from the leftovers. I set out on a mission to find the right recipe, that the next day, would beg to be turned into…Fish Chowder. This brilliant non-plan to accommodate my craving, almost went very wrong.
![Cod & Potatoes Poached in Milk](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Cod-Potatoes-Poached-in-Milk1.jpg?resize=960%2C638)
You see as it turns out Cod & Potatoes Poached in Milk with fresh herbs & seasonings, served atop a pool of savory Scotch Egg Sauce…was a little too good. Thankfully, on this occasion, we were able to exercise a bit of restraint.
![Cod & Potatoes Poached in Milk](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Cod-Potatoes-Poached-in-Milk2.jpg?resize=960%2C638)
We each enjoyed a generous serving of Cod & Potatoes Poached in Milk and managed to fridge away enough for Fish Chowder the next evening. I love it when a non-plan comes together.
![Cod & Potatoes Poached in Milk](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Cod-Potatoes-Poached-in-Milk4.jpg?resize=960%2C601)
![Cod & Potatoes Poached in Milk](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Cod-Potatoes-Poached-in-Milk3.jpg?fit=250%2C179)
Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}
Ingredients
- 1 1/2 lb. cod fillets cut into 4 pieces
- 1 1/2 cups milk divided
- 1/2 cup water
- 1 bay leaf
- 3-4 sprigs fresh herbs like thyme and sage
- 1 small onion thinly sliced
- 12 petite potatoes thinly sliced
- salt & pepper
- 3 strips bacon cut into lardons
- 1 shallot thinly sliced
- Scotch Egg Sauce see recipe link in post
Instructions
- In a large skillet, layer onion & potato slices. Add bay leaf, herb sprigs, milk, water, salt and pepper. Simmer uncovered until potatoes are just tender, 20 – 25 minutes.
- Meanwhile, cook bacon lardons until crispy brown. Drain on paper towels, reserving pan drippings. Add shallot slices and cook until crispy. Reserve with bacon for garnish.
- Lay cod pieces on top of potato and onion layer. Add additional 1/2 cup of milk. Bring to a boil, then reduce heat and let simmer 5 – 7 minutes until fish is done and flakes easily with a fork. Remove from heat. Using a turkey baster or small ladle remove 3/4 of the cooking liquid and reserve for the Scotch Egg Sauce.
- Serve fish pieces, potato & onion slices on a pool of Scotch Egg Sauce, sprinkled with crispy bacon and shallot.
![Bread Machine Bread Bowls](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/11/Bread-Machine-Bread-Bowls.jpg?resize=75%2C75)
![Scotch Egg Sauce](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/05/Scotch-Egg-Sauce.jpg?resize=75%2C75)