1 1/2 lb (700 g) cod fillet
3 sticks celery, roughly chopped
2 tbsp (1 oz) 25 g butter
1 level tsp (5 ml) salt
freshly ground black pepper
3 egg yolks
60 ml (4 tbsps) double cream (heavy cream)
2 tsp (10 ml) cornflour
chopped parsley
rye bread
3 sticks celery, roughly chopped
2 tbsp (1 oz) 25 g butter
1 level tsp (5 ml) salt
freshly ground black pepper
3 egg yolks
60 ml (4 tbsps) double cream (heavy cream)
2 tsp (10 ml) cornflour
chopped parsley
rye bread
method
1. Remove any dark skin from the fish by making an incision in the flesh, holding the skin and firmly pulling away in one movement. Cut the fish into large pieces about 4 cm (1 1/2 in) square. put them in a saucepan and cover with cold water. Add the celery, butter and seasoning.
2. Poach gently for about 8-10 minutes, until the flesh flakes easily when pierced w^ith a fork.
3. Carefully remove the fish using a draining spoon and put it in a serving dish. Scatter the celery over. Cover and keep warm.
4. Strain the fish liquid then rapidly boil it down to about 600 ml (1 pt). Remove from the heat.
5. Beat the egg yolks with the cream and cornflour until smooth. Stir in a little hot fish stock, then add this to the pan contents. Do not boil, but stir continuously until thickened. Cook for 2-3 minutes.
6. Adjust the seasoning if necessary and pour the sauce over the fish.
Garnish with chopped parsley.
2. Poach gently for about 8-10 minutes, until the flesh flakes easily when pierced w^ith a fork.
3. Carefully remove the fish using a draining spoon and put it in a serving dish. Scatter the celery over. Cover and keep warm.
4. Strain the fish liquid then rapidly boil it down to about 600 ml (1 pt). Remove from the heat.
5. Beat the egg yolks with the cream and cornflour until smooth. Stir in a little hot fish stock, then add this to the pan contents. Do not boil, but stir continuously until thickened. Cook for 2-3 minutes.
6. Adjust the seasoning if necessary and pour the sauce over the fish.
Garnish with chopped parsley.
serving amount
serves 6
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