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Cod & Potatoes Poached in Milk

Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}

inspired by 60-Minute Gourmet
Course Entree, Seafood
Servings 4

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.