6 cod steaks or portions 100 g each
1/3 cup (75 g) butter
250 ml fish stock or milk
3 tbsp (25 g) flour
2 tbsp single or double cream (light or heavy cream)
1 tsp lemon juice
salt and pepper
1/3 cup (75 g) butter
250 ml fish stock or milk
3 tbsp (25 g) flour
2 tbsp single or double cream (light or heavy cream)
1 tsp lemon juice
salt and pepper
method
1. Rinse the fish and pat dry.
2. Heat half the butter in a frying pan, put in the cod, and seal by frying quickly on both sides, without browning.
3. Add the stock or milk, cover, and simmer gently for 20 minutes.
4. Drain the fish, place on a warmed dish, and keep hot.
5. Melt the remaining butter in a clean pan, add the flour, and stir together for 2 minutes.
6. Gradually add the fish cooking stock and enough milk to make up 250 ml.
7. Bring to the boil, reduce the heat and simmer for 4 minutes.
8. Remove from the heat, add the cream and lemon juice, season to taste, and pour the sauce over the fish.
2. Heat half the butter in a frying pan, put in the cod, and seal by frying quickly on both sides, without browning.
3. Add the stock or milk, cover, and simmer gently for 20 minutes.
4. Drain the fish, place on a warmed dish, and keep hot.
5. Melt the remaining butter in a clean pan, add the flour, and stir together for 2 minutes.
6. Gradually add the fish cooking stock and enough milk to make up 250 ml.
7. Bring to the boil, reduce the heat and simmer for 4 minutes.
8. Remove from the heat, add the cream and lemon juice, season to taste, and pour the sauce over the fish.
serving amount
serves 6
rate this recipe
9.0
out of 10
6 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
