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Cod & Potatoes Poached in Milk

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

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

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

Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}
 
Author:
Recipe type: Entree, Seafood
Serves: 4
Ingredients
  • 1½ lb. cod fillets, cut into 4 pieces
  • 1½ cups milk, divided
  • ½ 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
  1. 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.
  2. 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.
  3. Lay cod pieces on top of potato and onion layer. Add additional ½ 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 ¾ of the cooking liquid and reserve for the Scotch Egg Sauce.
  4. Serve fish pieces, potato & onion slices on a pool of Scotch Egg Sauce, sprinkled with crispy bacon and shallot.

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